Line Cook

Line Cook

Job Description Wage/Group:
Hourly/Non-Exempt, Group III

Reports to:

Kitchen Manager and Food & Beverage Manager Pay Range: $17.13- $19.78/hr Supervises: N/AStatus:
Seasonal, Full-Time or Part-Time CENTRAL

PURPOSE:

To enrich the lives of our community by providing joy and freedom through exploration CORE VALUES:
Seek first to help
- Dedicated to results
- Optimism in action
- Solution seekers LINE COOK

JOB SUMMARY:

The Line Cook prepares and serves quality food for Mission Ridge guests at Chair 5 Pub and KaWham Café. This position works as part of a fast-paced mountain kitchen team, maintaining consistency, food safety, and a positive guest experience. Line Cooks are expected to stay organized, support their team, and adapt to changing business levels throughout the day.

ESSENTIAL JOB RESPONSIBILITIES/DUTIES/TASKS:

Prepare, cook, and plate menu items according to established recipes and presentation standards.

Set up, stock, and maintain a clean and organized station throughout the shift.

Follow food safety, sanitation, allergen, labeling, and storage procedures.

Complete prep and maintain adequate product levels for service.

Work efficiently during high-volume periods while maintaining quality and accuracy.

Support fellow kitchen team members, including cleaning, dishwashing, receiving, and other duties as needed.

Properly use kitchen equipment and minimize waste through proper handling, portioning, and rotation

SKILLS REQUIRED:

Kitchen Knowledge:
Basic cooking techniques, food preparation, knife skills, equipment use, and food safety.

Teamwork:
Works well with others and contributes to a positive, team-focused mountain culture.

Organization:
Able to keep a clean station and manage multiple priorities during busy service.

Guest Focus:
Understands that food quality, consistency, and timely service are part of the Mission Ridge guest experience.

Dependability:
Reliable, punctual, adaptable, and willing to learn.

Food Worker Card:
Valid Washington State Food Worker Card required.

A Washington State Health District Food Service Permit is required.

PHYSICAL DEMANDS:

Consistent and constant standing and walking while in operation. Guest service communication and employee communication necessary. Receiving deliveries and storing food requires lifting, kneeling, arm reaching and use of hands and fingers. Potential lifting of items up to 50lb. Direct work with broilers, deep fryers, salamanders and ovens.

WORK ENVIRONMENT:

The majority of the work is in the Hampton Lodge. Receiving deliveries and assisting in Midway operations usually occur outdoors in the winter. In the kitchen there is exposure to hot cooking surfaces and moderate noise levels. The atmosphere is a team directed and a supportive environment. This person should be able to work in a busy, fast paced environment under some pressure, while maintaining a positive attitude at all times.

PHYSICAL REQUIREMENTS:

Seeing: REGULARLY (67-100%)-Must be able to read Hearing: REGULARLY (67-100%)-Must be able to hear well. Guest service communication and employee communication is essential.

Standing/Walking: REGULARLY (67-100%)-Consistent and constant standing and walking while in operation.

Climbing/Stooping/Kneeling: REGULARLY (67-100%)-The position requires the ability to stand, walk, climb, balance, kneel, stoop, and crouch for extended periods.

Lifting/Pulling/Pushing: REGULARLY (67-100%)-Transporting food and beverage to and from Midway requires lifting of items up to 100 lb. in and on a snowcat trailer. The trailer needs to be loaded and unloaded twice a day. Snow removal of the roof and deck.

Fingering/Grasping/Feeling: REGULARLY (67-100%)-Must be able to write, and use phone system

Note:

The statements herein are intended to describe the general nature and level of work being performed by employees, and are not to be construed as an exhaustive list of responsibilities, duties, and skill required of personnel so classified. Furthermore, they do not establish a contract for employment and are subject to change at the discretion of the employer.