Main Lodge Cook

Job Title: Main Lodge Cook

Reports to: Food & Beverage Manager

Wage: $16.00/Hour

Exempt/Non-Exempt: Non-Exempt

Job Summary: Prepares, stocks, and cooks food for guests in a fast-paced, high-volume alpine lodge environment. Maintains quality, food safety, and guest satisfaction while working as part of the Food & Beverage team.

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

• Provide efficient, friendly, and professional service to ensure customer satisfaction.
• Prepare quality pub fare and other menu items in a casual, high-volume environment.
• Use and maintain kitchen appliances, including grills, flattop, fryers, and industrial equipment.
• Wash, cut, prepare, and cook food items in accordance with Food & Beverage standards and procedures.
• Maintain kitchen stations, including daily setup, breakdown, cleaning, and restocking.
• Wash and stock dishes, utensils, and cookware.
• Clean and restock the kitchen area; take out garbage and sweep/mop kitchen floors and hallways.
• May assist with ordering, receiving, and inventory management.

 

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

Required:

• Strong interpersonal skills enabling effective communication with guests, co-workers, and supervisors.
• Ability to work varied schedules, including evenings, weekends, and holidays.
• Ability to maintain a professional demeanor in a fast-paced environment.
• Minimum 2 years of cooking experience.
• Prior experience working with the public.

Preferred:

• Knife skills and knowledge of scratch cooking.
• Knowledge of food safety, sanitation, and allergen protocols.
• Knowledge of the ski industry.

Physical Requirements: Reasonable accommodation may be provided to enable individuals with disabilities to perform the essential functions of this job.

• Stand and/or walk for 80–100% of an 8-hour shift.
• Use hands to handle or feel objects, tools, and controls; reach with hands and arms.
• Occasionally lift and move up to 50lbs with assistance (e.g., food products, equipment).
• Work in hot kitchen environments with occasional exposure to cold alpine conditions.

Equipment Used:

• Industrial kitchen equipment and appliances (grill, flattop, fryers, etc.)
• Sharp knives, cooking and serving utensils
• Computer and POS system
• Telephone
• Cleaning equipment (mop, broom, etc.)

Working Conditions:

• Work performed primarily in a kitchen/bar environment with exposure to sharp/hot objects, humid conditions, and cleaning chemicals.
• May occasionally be exposed to extreme cold, wet, or alpine weather conditions.
• Willingness, if necessary, to travel to work via chairlift, snowmobile, or snowcat.
• Harsh weather conditions may be encountered while at work or traveling to work in a high alpine environment.