Advanced Cook -The Hythe Vail A Marriott Luxury Collection Hotel

Vail Resorts•Vail, CO

3d•$22 - $29•Onsite

About The Position

The Advanced Cook is responsible for preparing, cooking, and presenting high-quality food in accordance with hotel standards, recipes, and food safety requirements. This role requires strong culinary skills, the ability to work independently, and experience in managing multiple kitchen operations while supporting junior kitchen staff.

Requirements

Certificate III or IV in Commercial Cookery, Culinary Arts, or equivalent qualification.
Several years of experience in a commercial kitchen, hotel, resort, or restaurant environment.
Food Safety Certification (preferred or required depending on local regulations).
Knowledge of various cooking methods, ingredients, equipment, and procedures.
Advanced culinary and food preparation skills.
Strong knowledge of food safety and sanitation practices.
Ability to work efficiently under pressure in a fast-paced environment.
Excellent time management and organizational skills.
Strong attention to detail and food presentation.
Effective communication and teamwork abilities.
Ability to supervise and train junior staff.
Ability to stand for extended periods.
Ability to lift and carry supplies and equipment.
Ability to work flexible schedules, including evenings, weekends, and public holidays.
At least 18 years of age.

Nice To Haves

Food Safety Certification (preferred or required depending on local regulations).

Responsibilities

Prepare and cook menu items according to standardized recipes and hotel specifications.
Ensure all food is prepared to a high standard of quality, presentation, and consistency.
Operate kitchen equipment safely and efficiently.
Monitor food quality throughout preparation and service periods.
Assist in menu development and seasonal menu changes.
Organize daily food preparation requirements and production schedules.
Coordinate with chefs and kitchen staff to ensure timely service delivery.
Monitor inventory levels and report ordering requirements.
Minimize food waste through proper planning and stock rotation.
Assist with receiving and storing deliveries according to food safety standards.
Maintain compliance with food safety, sanitation, and HACCP requirements.
Ensure cleanliness of workstations, equipment, and storage areas.
Conduct temperature checks and maintain food safety records.
Adhere to workplace health and safety policies and procedures.
Train and mentor junior cooks, apprentices, and kitchen assistants.
Provide guidance on food preparation techniques and kitchen procedures.
Support a positive and productive team environment.
Assist supervisors during busy service periods and special events.

Benefits

Free passes for employees
Employee discounted lift tickets for friends and family
Free ski lessons
Employee discounts on lodging, food, gear, and mountain shuttles
401(k) Retirement Plan
Employee Assistance Program
Excellent training and professional development
Referral Program
Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)
Free ski passes for dependents
Critical Illness and Accident plans