Now Hiring Cook II and Cook III Positions

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USWe want to get to know you! As one of the few independent ski resorts left in the United States, we prioritize employee success. We are also an Equal Opportunity Employer, so, when hiring, we focus on your values, your experience, qualifications, and your passions! Tell us about yourself, because no matter your background we appreciate you! One of our core values as a certified B Corporation is to care for our people. In keeping with our commitment to pay a fair and equitable living wage to our staff, we will be raising our starting wage. We are guided in this effort by the MIT s annual Living Wage calculation, which calculates wages based on the costs of the local community. Intermediate-level cook position responsible for the production and quality and control standards of food in a high-volume kitchen through peak, rush periods of food service. This position assists the restaurant Chef and/or Sous Chef in all basic food preparation, performing cooking functions or prep production. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Apply for the "All Cooks" position on our website. www.

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