Winter 26/27: Cook: Advanced

Cook: Advanced

The Cook: Advanced is responsible for preparing high-quality meals while maintaining consistency and adherence to established culinary standards. This role performs efficiently in a fast-paced kitchen environment, demonstrating advanced cooking techniques and supporting the training and development of fellow cooks. The Advanced Cook must exhibit creativity, strong attention to detail, and the ability to perform under pressure while leading by example. The ideal candidate brings a passion for food, a solid understanding of kitchen operations, and a positive, team-oriented approach to daily production. Cooks: Advanced who will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant.

Essential duties and responsibilities include:

• Prepares and maintains assigned station efficiently, cleanly, and in an organized manner.
• Follows prep sheets accurately and works with a sense of urgency.
• Prepares food according to established recipes, specifications, and standards.
• Reads, understands, and consistently follows recipes and departmental standards.
• Takes ownership of products used within the outlet and manages them to ensure quality control and minimal waste.
• Supervises and guides lower-level cooks regarding proper food handling, product rotation, safety, sanitation, and overall organization of food production areas.
• Manages production on assigned station and coordinates effectively with lower-level cooks on their stations, demonstrating strong kitchen awareness.
• Communicates anticipated issues or challenges to higher-level cooks and/or management in a timely manner.
• Assists in the direction, training, and supervision of kitchen staff as needed.
• Ensures adherence to all established kitchen policies, procedures, and guidelines.
• Assists with food ordering and inventory management when required.
• Completes all reasonable tasks assigned by a supervisor.
• Demonstrates teamwork and cooperation with service staff to ensure smooth operations.
• Advanced Cooks are responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other menu items in accordance with restaurant standards.
• Must be flexible to work in various restaurant outlets as needed.

Other duties as assigned:

• This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations. With the evolution of POWDR-Copper, the responsibilities of this position may change. The job must be prepared to accept new responsibilities and transfer others.
• Functions as an ambassador of Copper Mountain, modeling and sharing the Copper "culture" with our guests and employees. Upholds the most professional image. Continually strives to exceed our guest's expectations and create memories for our guests and staff.
• This position is a seasonal position and may have fluctuations in hours worked based upon overall business volumes.

Supervisory responsibilities include:

• Must be able to supervise lower rated cooks from time to time in the absence of a kitchen foreman.
• May be asked to supervise the opening or closing of the restaurant to include:
  • Utilizing opening and closing duty checklists are followed by other kitchen staff.
  • Preparing any orders as directed by the Chef or Foreman.
  • Ensuring all culinary staff is checked out prior to their shift departure.

Personal attributes include:

• Is honest and has the highest integrity.
• Is able to handle and manage confidential information.
• Professional appearance. Adheres to all grooming guidelines.
• Follows established policies and procedures.
• Is supportive of Core Values.
• Sets the example for others and is above reproach.
• Is organized in tasks. Sees projects through to the finish. Has good follow-through and makes it a habit of getting back to people on issues.
• Can handle fast paced, potentially high-pressure environment.
• Is flexible with hours and days of work.
• Is able to work any hours of the day, any days of the week.
• Prioritizes and re-prioritizes personal time and work, to have good balance in life.

Basic requirements include:

• The senses of taste and smell are used frequently.
• Must own non-slip shoes.
• This job requires the ability to lift 50 pounds.
• Must be at least 18 years old.
• One (1) year of culinary experience in a high-volume environment at a restaurant, resort, or private club required.

Preferred experience and special skills include:

• Has strong abilities in all applicable cooking techniques and practices.
• Ability to work multiple stations in an outlet, work off prep list and complete station set up in time allotted, fabricates items to standard during service and completes prep list for next service period.
• Has mastered knife skills.
• Must be able to expedite production line during service.
• Ability to learn, understands, and practices all aspects of cost control.