Cook - On-Mountain Dining - Winter 26-27

Cook - On-Mountain Dining - Winter 26-27

The Cook prepares and cooks a variety of food items in accordance with established recipes, quality standards, and food safety guidelines. This role supports all aspects of kitchen operations, including preparation, production, and service, while maintaining a clean and organized work environment. The Cook works collaboratively with the kitchen team to ensure consistency, efficiency, and high culinary standards.

Depending on experience, the Cook supports assigned stations, follows leadership direction in executing menu items, and helps ensure timely, high-quality service. Additional responsibilities may include assisting with inventory and training team members.

Cook levels (3, 2, and 1) will be assigned according to experience and competency. This position reports to the Chef de Cuisine.

Pay Range $21.50 - $25.50 Job Posting Deadline Applications for this position will be accepted until December 1, 2026 for the 2026-2027 Winter Season.

Essential Job Functions / Key Job Responsibilities:

• Prepare and cook food items according to standardized recipes and Chef specifications, ensuring consistency, quality, and proper portioning
• Follow daily prep lists to ensure all items are prepared and ready for service
• Set up, work, and break down assigned stations, including saut, grill, or roasting as needed
• Maintain a clean, organized, and sanitary work environment, including pre- and post-shift cleaning of kitchen equipment, storage areas, and workspaces
• Assist with receiving, storing, and organizing food deliveries, dry goods, and kitchen supplies
• Operate kitchen equipment safely and efficiently, performing basic cleaning and maintenance as needed
• Manage cooking times to support timely preparation and service, especially during peak periods
• Work closely with kitchen team members to ensure smooth operations and clear communication during service
• Report any issues with food products, equipment, or work areas to a Chef or Sous Chef
• Accurately complete assigned checklists and communicate production needs for the following shift
• Follow all food safety, sanitation, and workplace safety standards at all times
• May support basic guest interaction in guest-facing environments and escalate feedback or concerns to leadership
• Other duties as assigned

Qualifications:

Education Requirements & Experience:

• Culinary degree or equivalent preferred
• 1 year of food preparation experience preferred
• ServSafe or similar food safety course certification preferred

Knowledge, Skills & Abilities:

• Proficient written and verbal communication English skills, Spanish a plus
• Experience in guest facing roles
• Knowledge of a variety of cooking techniques to include baking, broiling, grilling, saut, roasting, blanching and more
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Excellent time management skills
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals

Additional Information:

Work Environment and Physical Demands:

• Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended periods of time.
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces.
• Must be able to frequently lift, push or pull up to 50 lbs. individually or with assistance.
• For this position certain locations will require an employee to ski or snowboard.

Job Benefits:

This position is classified as a seasonal full-time position eligible for the following benefits: Enrollment dates differ across the various programs.

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependent Ski Passes
• Other company perks