Prep & Line Cook

Description

Supervisor: F&B Director

Department:
Food & Beverage

Type: November – End of Season / Seasonal

Position Overview: Take orders, prepare, plate and cook dishes.

Supervisory Responsibilities: None.

• Prep food items including but not limited to washing, peeling, chopping, slicing, trimming, grating, cutting, slicing meats, making coffee, etc.
• Prepare and cook dishes and / or pizzas according to restaurant recipes and standard.
• Take orders, plate, and serve dishes to guests.
• Set up and stock stations with necessary supplies and ingredients.
• Demonstrate and understand proper food quality and standards.
• Use proper PPE including but not limited to gloves, aprons, hair nets.
• Properly store and label ingredients.
• Clean and sanitize cutting boards, work surfaces, equipment, and utensils throughout the shift.
• Wash dishes, remove garbage, and assist with end-of-shift kitchen deep cleaning.
• Bus tables as needed.
• Be familiar with Resort menus and product pricing.
• Stock coffee, tea, drinks, cups, cutlery, and supplies as directed.
• Maintain a clean and safe working environment.
• Perform the job and get along with others to build a positive working environment.
• Show up to work on time with consistent attendance.
• Physically perform the essential job functions of this position.
• Other duties as assigned.

• Exposure to heat and hot surfaces, sharp items, moving equipment, and scalding liquids.
• Face-to-face interactions with the general public and Resort staff.
• Walking, bending, rotating, and standing constantly.
• Frequent climbing stairs.
• Repetitive use of hands, arms, shoulders, back, and legs constantly.
• Lifting to waist level of up to 50 lbs. infrequently and 25 lbs. or less frequently.
• Sight and hearing of acceptable standards for Essential Job Functions.
• The working environment may be stressful when meeting Supervisor, guest needs.
• Exposure to cold temperatures.

• Discounts for employee & some dependent passes, tickets, services, and retail.
• Discounted passes to other mountains.
• Access to free training.

The job description is intended to describe the general nature of the work being performed. It is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. It does not constitute an employment agreement between the employer and the employee and is subject to change as the needs of the employer and the requirements of the job change.

• Knowledge of Resort products.
• Excellent verbal and written communication skills.
• Previous experience with knives and meat slicing equipment.
• Ability to use industrial mixers, pizza ovens, and equipment.
• Ability to relate in a positive manner to guests and co-workers.
• Ability to work well under pressure, problem solve and multitask.
• Ability to work on-site including evenings, weekends, and holidays.
• Thorough understanding of company policies and practices.
• Organized and attention to detail.
• Reliable transportation.

• Must be 18 years of age.
• Two years experience in a professional kitchen as chef or line cook.
• Current Washington State Food Worker Health Card.
• Background check.