Line Cook - Winter Season

Alterra•Winter Park, CO

3d•$19 - $23•Onsite

About The Position

Winter Park Resort is hiring seasonal cooks at all skill levels for its culinary team across multiple food and beverage outlets. Cooks may be placed at any resort location based on skill level, with duties spanning stations such as grill, fryer, sauté, and expo. Banquet and pastry experience is a plus. Applicants must submit a resume as an attached PDF or Word document. Cooks prepare food for restaurants and banquets, maintain quality and production, and work at a fast pace in a high-volume kitchen. They follow recipes and station guides, maintain clean and organized work areas, handle and store food properly, and comply with sanitation, health, safety, and company requirements. Employees take direction from chefs, sous chefs, and outlet managers and help communicate product shortages and outages. Specific job details vary by skill level, from Cook 1 through Cook 4. The position pays $19–$23 per hour. Employees must meet the relevant age and experience criteria for their cook level, be able to stand for long periods and lift up to 50 pounds, and communicate fluently in English. Food Handler and allergen training certification is required, or employees must complete the required courses within 14 days of employment.

Requirements

Minimum age of 16 for Cook 1; minimum age of 18 for Cook 2–4.
Ability to stand for long periods and lift and carry up to 50 pounds.
Fluent English reading, writing, and speaking skills.
Cook 2: One year of relevant professional cooking experience.
Cook 3: Two years of professional cooking experience, or one year of experience plus an associate degree in Culinary Arts.
Cook 4: Three years of relevant professional cooking experience, or two years of experience plus an associate degree in Culinary Arts.
Ability to work at a high pace with a variety of kitchen equipment.
Ability to adhere to Winter Park Resort’s Culinary Guidelines.
Ability to interact and maintain positive relationships with guests, coworkers, and management in accordance with the resort’s Service Excellence standards.
Current Food Handler and Allergy training certificate, or completion of the Food Handler and Aller-train certification courses for Alterra Mountain Company within 14 days of employment.

Nice To Haves

Cook 1: Basic prep cook and/or counter service experience is preferred but not required.
Banquet experience.
Pastry experience.

Responsibilities

Prepare various foods under supervision for restaurant and banquet service.
Assist in maintaining appropriate food quality and production.
Cook and prep at a high pace for high-volume restaurant service and other functions.
Participate in cost control and ongoing sanitation practices.
Set up the work area according to the station guide and use knife skills appropriate to the cook level.
Label, date, rotate, and properly store products; keep the station clean.
Complete Food Handler and allergen training and comply with health and safety procedures.
Report damaged or dangerous equipment.
Conduct and record time and temperature checks at the station; maintain awareness of storage, labeling, and dating requirements.
Take direction from chefs, sous chefs, and outlet managers.
Organize the station and kitchen for efficiency and maintain cleanliness in compliance with state and local sanitation requirements.
Assist the chef and sous chef with securing and storing food deliveries according to food hierarchy placement.
Communicate product outages, shortages, and low-inventory items.
Comply with company policies, procedures, and regulatory requirements.
Perform other duties as assigned.