Cook III - Limelight Snowmass - Winter

Aspen Skiing Company•Snowmass Village, CO

15h•Onsite

About The Position

The Cook III helps with station assignments and prepares hot and cold foods for the restaurant according to the Chef De Cuisine's specifications. The position prepares and cooks a variety of food items using established recipes and safety standards, while maintaining kitchen cleanliness and organization and ensuring food is prepared on time and to high quality standards. The Cook III reports to the Chef De Cuisine.

Requirements

Proficient written and verbal communication skills in English.
Experience in guest-facing roles.
Knowledge of cooking techniques including baking, broiling, grilling, sautéing, roasting, and blanching.
Knowledge of food handling, safety, and other restaurant guidelines.
Knowledge of simple sauces and dressings.
Excellent time management skills.
Ability to work under stressful circumstances.
Ability to adapt quickly to changes in processes, customer flow, environments, and tasks.
Ability to engage with customers in a positive and helpful manner.
Ability to collaborate with others to achieve team goals.
Ability to reach, crouch, kneel, stand, walk, or remain on one's feet for extended periods.
Ability to work for extended periods in wet, hot, and humid conditions and walk on slippery and uneven surfaces.
Ability to occasionally lift, push, or pull up to 50 lbs., individually or with assistance.

Nice To Haves

Culinary degree or equivalent.
One year of food preparation experience.
ServSafe or similar food safety course certification.
Spanish language skills.

Responsibilities

Prepare and serve food items according to standardized recipes and chef specifications.
Follow the daily preparation list to ensure items are ready for service.
Cook food to order.
Work and maintain sauté, grill, and roasting stations.
Help organize kitchen items, including dry goods, kitchen equipment, storage containers, cleaning supplies, and food deliveries.
Set up, work, and break down the assigned station.
Maintain a clean and sanitary work environment, including pre- and post-shift cleaning and organization of kitchen equipment, walk-in fridge and freezer storage, dry storage, trash, recycling, mopping, and sweeping.
Work closely with kitchen team members to support smooth operations and effective communication during food service.
Submit production needs for the following day by the end of the shift.
Perform other duties as assigned.