Line Cook (Cook 3) - Winter Seasonal

Jackson Hole Mountain Resort•Teton Village, WY

21h•Onsite

About The Position

At Jackson Hole Mountain Resort, adventure isn't just a word – it's a way of life. Our shared passion for the mountains drives us to seek new challenges and embrace the thrill of outdoor experiences together. We believe that pushing boundaries, both on and off the mountain, leads to growth and fulfillment.

Requirements

Strong culinary foundation with demonstrated expertise in food preparation and cooking techniques.
Strong leadership abilities and capability to positively influence kitchen culture and team performance.
Ability to work effectively in a high-volume, fast-paced culinary environment.
Strong understanding of food safety, sanitation, and operational standards.
Ability to safely operate commercial kitchen equipment.
Excellent organizational, communication, and multitasking skills.
Ability to work effectively within multicultural teams and support cultural exchange initiatives.
Commitment to continuous improvement, mentorship, and culinary excellence.

Responsibilities

Execute recipes and menu items according to Jackson Hole Mountain Resort standards.
Maintain station mise en place and readiness for all service periods.
Demonstrate advanced knife skills, cooking techniques, and food preparation methods.
Safely operate kitchen equipment including slicers, mixers, blenders, ovens, grills, fryers, and food processors.
Perform effectively in a fast-paced, high-volume resort culinary environment.
Assist in the execution of restaurant, banquet, catering, buffet, and special event operations.
Maintain awareness of service flow and proactively support team members during service.
Follow established recipes, prep lists, production schedules, and culinary standards.
Demonstrate professionalism, accountability, and a sense of urgency at all times.
Support a team-oriented environment that promotes operational excellence and guest satisfaction.
Adhere to Jackson Hole Mountain Resort and Teton County Health Department sanitation and handwashing policies.
Support culinary leadership in maintaining food quality, presentation standards, and operational consistency.
Maintain clean, organized, and efficient workstations.
Promote teamwork and collaboration across all kitchen operations.
Support Sous Chefs and Culinary Leadership in reinforcing daily operations, execution standards, kitchen efficiency, and culinary excellence.
Collaborate with Sous Chefs to identify opportunities for continuous improvement in kitchen procedures, production methods, and operational performance.