Cooks 24-25

Description

Cook I

Duties and responsibilities

• Prepares and cooks food served using established production procedures and systems.
• Set up and stock stations with all necessary supplies
• Complies with established sanitation standards, personal hygiene and health standards.
• Observes proper food preparation and handling techniques.
• Stores food properly and safely, marking the date and item.
• Reports necessary equipment repair and maintenance to Director.
• Correctly prepares all food served following standard recipes
• Apportions food for serving.
• Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
• Completes food temperature checks before service.
• Any other tasks assigned

Qualifications

• High School Diploma or GED preferred
• Must be 18+ years old
• Previous kitchen experience preferred, but will train
• Ability to take direction and perform duties efficiently
• Ability to communicate clearly and politely with guests and employees alike
• Ability to work well in a team environment
• A professional, positive, and enthusiastic attitude
• Good interpersonal skills

Cook II

Duties and Responsibilities

• Prepares/helps direct preparation of food served using established production procedures and systems.
• Determines amount and type of food and supplies required using production systems.
• Ensures availability of supplies and food or approved substitutions in adequate time for preparation.
• Cooks food to be served in cafeteria, pub, yurt, and on Ridge Tours following standard recipes
• Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques.
• Stores food properly and safely, marking the date and item.
• Reports necessary equipment repair and maintenance to supervisor.
• Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
• Apportions food for serving.
• Maintains daily production records.
• Keeps work area neat and clean at all times
• Completes food temperature checks before service.
• Any other tasks assigned

Qualifications

• High School Diploma or GED preferred
• Must be 18+ years old
• 2+ years kitchen experience required
• Ability to take direction and perform duties efficiently
• Ability to communicate clearly and politely with guests and employees alike
• Ability to work well in a team environment
• A professional, positive, and enthusiastic attitude
• Good interpersonal skills

Cook III

Duties and responsibilities

• Prepares/helps direct preparation of food served using established production procedures and systems.
• Determines amount and type of food and supplies required using production systems.
• Ensures availability of supplies and food or approved substitutions in adequate time for preparation.
• Cooks food to be served in cafeteria, pub, yurt, and on Ridge Tours following standard recipes
• Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques.
• Stores food properly and safely, marking the date and item.
• Reports necessary equipment repair and maintenance to supervisor.
• Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
• Apportions food for serving.
• Maintains daily production records.
• Keeps work area neat and clean at all times
• Completes food temperature checks before service.
• Any other tasks assigned

Qualifications

• High School Diploma or GED preferred
• Must be 18+ years old
• 5+ years kitchen experience required
• Ability to take direction and perform duties efficiently
• Ability to communicate clearly and politely with guests and employees alike
• Ability to work well in a team environment
• A professional, positive, and enthusiastic attitude
• Good interpersonal skills

Job Benefits for Cook I, Cook II & Cook III

• Season pass
• Reciprocal Skiing privileges and Comp Tickets
• On-Premise employee discounts
• Career and Leadership Mentoring
• Paid Time-Off (PTO)
• Supplemental Insurance options.

Working conditions for Cook I, Cook II & Cook III

All Cook positions are based primarily inside, but may also be outside exposed to temperature extremes (above 85 degrees and below 20 degrees), sun and wind exposure, inclement weather (rain, snow, ice) and high altitudes (10,500+ feet).

Physical requirements for Cook I, Cook II & Cook III

Must be able to walk on even/uneven/slippery terrain, climb/descend even/uneven/slippery terrain, climb/descend stairs, stand and/or sit for long periods of time, bend, stoop, reach, push, pull, and lift objects that may be heavy.

Seasonal Status

Cook I, Cook II and Cook III are winter seasonal positions with an expected season of early December 2024 through early-mid April 2025. Employment in subsequent seasons is not guaranteed. Be sure to speak with your supervisor if you desire to return the next season.

Ski Cooper is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.

Requirements

Note 1: Ski Cooper employment requires legal authorization to work in the U.S. We are unable to host/sponsor J1 Visas at this time

Note 2: Ability to commute/relocate. Ski Cooper HR and/or your hiring manager can help refer you to housing resources; however,
we do not have employee housing available at this time.

Note 3: As part of candidate screening, Ski Cooper may initiate a criminal background check on candidates intended for hire. Some positions may require MVR checks as well. These checks are completed via DISA/GHHR/EasyBackgroundCheck, and you will receive an invitation to sign
acknowledgements and authorizations for the checks

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