Prep Cook

Job Title: Prep Cook

Reports to: Food & Beverage Manager                                                              

Wage: $15.00/hour

Exempt/Non-Exempt: Non-Exempt

Job Summary: Prepares, stocks, and cooks food while supporting daily kitchen operations through food prep, dishwashing, and sanitation. Plays a key role in maintaining efficient back-of-house operations and ensuring food quality and safety.

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

• Work early morning shifts to prepare the kitchen for service.
• Receive deliveries and ensure proper rotation, dating, and storage of products.
• Complete all tasks on prep list provided by kitchen manager.
• Label, store, and stock all ingredients appropriately.
• Wash, cut, prepare, and cook food items according to Food & Beverage standards.
• Prepare sauces, soups, and grab-and-go items.
• Adhere to all food safety, sanitation, and health regulations.
• Use and maintain kitchen appliances, including grill, flattop, fryers, and industrial equipment.
• Maintain kitchen stations, including daily setup, breakdown, cleaning, and restocking.
• Wash and stock dishes, utensils, and cookware.
• Clean and stock kitchen areas; take out garbage and sweep/mop kitchen floors and hallways.
• May assist with ordering, receiving, and inventory.

Skills and Qualifications: 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.

Required:

• Strong interpersonal and communication skills for effective teamwork.
• Ability to work varied schedules, including weekends, holidays, and occasional evenings.
• Ability to maintain a professional demeanor in a high-volume setting.

Preferred:

• Minimum 2 years of cooking experience (professional kitchen environment).
• Knife skills and knowledge of scratch cooking.
• Prior food service or hospitality experience.
• Knowledge of the ski industry.
• Skiing/snowboarding ability is a plus but not required.

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 jobReasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 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 50 lbs (with assistance if needed).
• Work in hot kitchen environments with occasional exposure to cold alpine conditions.

Equipment Used:

• Industrial kitchen equipment (grill, flattop, fryers, ovens, etc.)
• Knives, serving, and cooking utensils
• Computer / Point of Sale system
• Telephone
• Cleaning tools

Working Conditions:

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