Cook III/ Lead Line Cook (Full-Time Seasonal) Winter 2025/26

Grand Targhee Resort • Alta, WY

127d

About The Position

The Lead Line Cook is instrumental in supporting/develop and fulfills the short/long term goals for the F&B Department. The Lead Line Cook works with the F&B leadership team to ensure the highest quality possible products, professional working conditions & environment, employee performance, safety and sanitation from all F&B operations. A key part of every employee's job is to serve as a Targhee ambassador, engaging the guest/internal/external at every opportunity.

Requirements

• Associate or bachelor's degree with major concentration in food preparation, management, nutrition or related field.
• Minimum of 2 years as a Lead Culinarian at mid to high volume restaurant with an industry rating hotel/resort of 3-4 Diamond/Star.
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
• Food handler's card required.

Responsibilities

• Read, understand and abide by employee handbook, resort policies, department procedures and state & federal healthy & safety regulations.
• Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests, co-workers and vendors.
• Leads by example, adhere to Grand Targhee Food and Beverage Standards.
• Maintain awareness of all safety & security procedures relevant to the department & resort.
• Ensure department members are familiar with and adhere to safety & security procedures.
• Supports and promotes our Sustainability Charter throughout the property.
• Maintain awareness of resort occupancy levels, reservations, group business and special requests and functions and their potential affect on department operations.
• Supervise all food, cleaning, requisitions, planning, preparation & execution in absence of the Chef.
• Responsible to ensure proper maintenance/cleanliness of equipment.
• Reports to Chef any equipment that is not up to standards.
• Act at kitchen MOD in the absence of Chef.
• Assist in training FOH staff in product ingredients and preparation.
• Works with Executive/Sous Chef/Executive Chef in menu development.
• Assists with inventory counts when required.

Benefits

• Employee Winter/ Summer Season Pass
• Reciprocal Skiing/ Mountain Biking at Area Resorts
• Free Buddy Ski/Lift Passes
• Food and Beverage Discounts
• Free Employee Shuttle
• Discounts on Skiing/ Mountain Biking Lessons
• Retail and Rental Discounts
• Lodging Discounts
• Off Mountain in Town Discounts at Retailers, Restaurants, and more!

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Industry: Accommodation
• Education Level: Associate degree