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Cook All Experience Levels

2 months ago

Olympic Valley CA United States Palisades Tahoe Full time

Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA

Seasonal (Seasonal)

Palisades Tahoe

We share the spirit of these legendary mountains with the world.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

Job Summary: Palisades Tahoe is seeking cooks of all experience levels to work at our on-mountain and base area restaurants. Responsible for daily preparation of a variety food items, cleanliness, and additional tasks as assigned by the venue manager.

Applicants must be 18 years of age.

Hourly:

The base hourly pay range below represents the low and high end of the Palisades Tahoe Resort, LLC's hourly pay range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits.

Base hourly pay range: $18.68 - $24.28 per hour

A Great Job and Benefits to Match:

  • Most jobs start at $20/hour
  • Free skiing + riding privileges to 16 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more
  • Generous discounts on outdoor gear, apparel, etc.
  • 401(k) plan with generous company match
  • Free lift tickets, plus 50% off lift tickets
  • 25%-50% discount at Food & Beverage locations at Olympic Valley and Alpine
  • 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more
  • Employee Assistance Program (EAP)


Job Details:
  • Seasonal, full-time or part-time positions available


Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned:

The Prep Cook is responsible for these duties:
  • Wash, clean, chop, dice, grate, slice a variety of meat, poultry vegetables and other food items and store under proper food handling procedures.
  • Prepare ready-to-eat products and items for easy preparation during service.
  • Refer to Daily Prep List at the start of each shift for assigned duties.
  • Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
  • Maintain a clean and sanitary work station including tables, shelves, walls, grills, fryers sauté burners and refrigeration equipment
  • Inform Kitchen Manager of product shortages, equipment of food quality problems.
  • Attend all safety meetings
  • Assist kitchen stewarding staff as needed.

Education and Experience for Prep Cook:

Required:
  • Must have or be able to obtain a California Food Handlers card.

Preferred:
  • High School Diploma or GED
  • One to three months experience in food service or customer service


The Entry Line Cook is responsible for these duties:
  • Grill menu items, use deep fryer, and prepare soups and other special items. Prepare all food as directed in a timely and sanitary manner.
  • Ensures food goes out quickly, efficiently and of top quality.
  • Comprehension of each station, recipes and cooking techniques.
  • Understanding and daily execution of prep lists
  • Assist and guide other line cooks and prep cooks on a daily basis for prep and other tasks in the kitchen
  • Monitor sanitation practices to ensure that employees follow standards and regulations

Additional Education/Experience for Entry Line Cook: Basic culinary skills knowledge and a minimum of 6 months in a professional kitchen.

The Experienced Line Cook is responsible for these job duties, in addition to those of an entry line cook:
  • Strong comprehension of each station, recipes and cooking techniques.
  • Understanding and daily execution of mise en place lists
  • Help the flow of food from time of delivery to the point it goes out to our guests.
  • Executes daily quality assurance tests of pantry and sauté stations
  • Knowledge of all techniques used in recipes and makes sure other cooks are following using the right techniques to consistently achieve desired outcome
  • Knowledge and ability to receive orders, rotate stock, and communicate product shorts

Additional Education/Experience for Experienced Line Cook: Strong culinary skills and a minimum of 12 months in a professional kitchen. Knowledge of CA Health Code items and checks daily temp logs on refrigerator and prepared food

Competencies and Job Requirements:

Required:
  • Effective communication skills, oral & written
  • Strong sense of customer service & safety awareness
  • Able to understand and follow verbal and written instructions.
  • Have a neat & clean appearance in compliance with the company grooming standards
  • Punctual, able to report at scheduled start time
  • Work well as part of a team.


Physical Requirements:

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.

While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, taste and smell. Must be capable of walking or standing 90% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 50lbs. Specific vision abilities required by this job include close vision, distance vision, color, peripheral vision, depth perceptions and the ability to adjust focus.

Working Conditions:

Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to outside weather conditions.

Hazardous Materials/Noise: The noise level in the work place is usually loud. Frequent exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Frequent exposure to toxic, caustic chemical hazards.

Equipment Used in Job: Commercial kitchen equipment and cleaning agents

For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at www.alterramtnco.com/social-responsibility. Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce.