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 October 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 sauté, 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
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, sauté, 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

Employment type
Full-time

Work arrangement
No