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Form of workSummary:
Under the supervision of Kitchen Management (Chef de Cuisine and Sous Chef) prepares and plates a wide range of cold hot dishes using accepted kitchen techniques and following venue recipe, producing plates with uncompromised food quality. Stations include saute, grill, fry, garde manger (cold appetizers, salads, desserts).
Essential Duties and Responsibilities: include the following and other duties as assigned.
Supervisory Responsibilities:
This job has no supervisory responsibilities; however, it is expected that line/station cook will work all members of the kitchen team in mutual support
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required:
Education and/or Experience:
High school diploma or general education degree (GED), 1-3 years kitchen experience and strong interest in culinary arts.
Language Skills:
Intermediate competency in speaking English; ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to present information clearly to other employees. Knowledge of Spanish helpful
Mathematical Skills:
Ability to add and subtract two-digit numbers and to multiply and divide. Ability to calculate fractions and multiples, using kitchen tools of liquid/dry measure and weight.
Reasoning Ability:
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations
Computer Skills:
None required
Other Qualifications:
Physical Demands:
While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; see, talk, hear and taste and smell. The employee is frequently required to stoop, kneel, crouch, or crawl.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly exposed to outside weather conditions. The employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions. The noise level in the work environment is usually loud.
You must be able to ski or snowboard at intermediate level or above, and have your own equipment. You will have to pass an on-snow skills assessment before you will be able to work. Employment is contingent on passing this assessment.
The pay rate for this position is $20/hr.
Benefits include paid sick leave, ski pass, dependent passes (for full time commitment), discounted lift tickets, lift tickets at other CO resorts, discounted employee shuttles and discounted meals and lodging and ski school discounts
Under the supervision of Kitchen Management (Chef de Cuisine and Sous Chef) prepares and plates a wide range of cold hot dishes using accepted kitchen techniques and following venue recipe, producing plates with uncompromised food quality. Stations include saute, grill, fry, garde manger (cold appetizers, salads, desserts).
Essential Duties and Responsibilities: include the following and other duties as assigned.
- Responsible for every aspect of designated dishes.
- Prepares and organizes "station mise en place" for daily service.
- Executes assigned dishes to conform with recipe and presentation standards
- Maintains clean, safe and orderly station
- Assists other cooks when available.
- Breaks down station, sanitizes, restocks and participates in overall kitchen clean-up.
- Prepares daily staff meal.
- Consistently adheres to all food handling and safety measures
- Fills out daily prep sheets for following days' service.
- Works to provide quality and timely execution of dishes to front of house staff for timely and highest level of guest service.
- Observes and complies with all health codes and sanitation requirements.
- Operates assigned station as directed by Executive Chef.
Supervisory Responsibilities:
This job has no supervisory responsibilities; however, it is expected that line/station cook will work all members of the kitchen team in mutual support
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required:
- Must have thorough knowledge of how to operate and maintain all kitchen equipment utilized at his station, or that he uses during his shift.
- Must have basic knife skills.
- At least 1-3 years cooking experience recommended; in a fine dining environment preferred.
Education and/or Experience:
High school diploma or general education degree (GED), 1-3 years kitchen experience and strong interest in culinary arts.
Language Skills:
Intermediate competency in speaking English; ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to present information clearly to other employees. Knowledge of Spanish helpful
Mathematical Skills:
Ability to add and subtract two-digit numbers and to multiply and divide. Ability to calculate fractions and multiples, using kitchen tools of liquid/dry measure and weight.
Reasoning Ability:
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations
Computer Skills:
None required
Other Qualifications:
- Must be available to work nights, weekends and holidays.
- Employees working at on-mountain venues must be able to ski/snowboard at an intermediate level and pass company on-snow assessment.
Physical Demands:
- Must be able to work effectively at altitude of 10,000 ft or above.
- Must be able to function effectively in inclement weather conditions.
- Must be able to lift at least 100 lbs.
While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; see, talk, hear and taste and smell. The employee is frequently required to stoop, kneel, crouch, or crawl.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly exposed to outside weather conditions. The employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions. The noise level in the work environment is usually loud.
You must be able to ski or snowboard at intermediate level or above, and have your own equipment. You will have to pass an on-snow skills assessment before you will be able to work. Employment is contingent on passing this assessment.
The pay rate for this position is $20/hr.
Benefits include paid sick leave, ski pass, dependent passes (for full time commitment), discounted lift tickets, lift tickets at other CO resorts, discounted employee shuttles and discounted meals and lodging and ski school discounts
