Prep Cook / Line Cook
About The Position
The Prep Cook / Line Cook I supports the AM kitchen, preparing menu items and building the foundation for the day’s service under direct supervision. This is the entry point into our BOH culinary skill ladder — the starting role for someone building foundational kitchen skills in a fast-paced, high-volume ski resort dining operation serving thousands of guests a day. Kitchen and station placement is determined based on business need and applicant fit at the time of hire. This is a seasonal position from November or December to April 15, 2027. Dates are subject to change based on the availability of the applicant and needs of the business.
Requirements
- Intermediate level knife skills, or willingness to learn/improve
- Ability to follow recipes, prep lists, and verbal instruction
- Comfortable using scales, portion tools, cutting boards, and sanitation chemicals
- Reliable, punctual, and team-oriented
- Willingness to obtain a Food Handler certification within 30 days of hire (if not already held)
- Knowledge of food safety and sanitation practices and application of this knowledge every shift.
- Ability to work well as a team with a wide variety of people.
- Clear and respectful communication skills.
Nice To Haves
- 1 year or more of kitchen experience is preferred.
- High school diploma or equivalent preferred but not required.
- Any high volume or ski industry food service, prep, or bakery experience is a plus.
Responsibilities
- Prep and stock your assigned station before service and maintain levels throughout the shift
- Prepare menu items to recipe and portion standards — which may include portioning, balling, and proofing dough and prepping sauces and toppings, or preparing breakfast and lunch menu items, depending on your station and venue assignment this does vary widely
- Label, date, and rotate all prepped product following FIFO and food-safety standards
- Stock and rotate your station’s line before service and again at shift handoff, as applicable
- Communicate clearly with teammates and the shift lead / Kitchen Manager during rushes
- Flag low stock, shortfalls, food quality, food safety, and equipment issues to the shift lead / Kitchen Manager or other applicable person
- Assist with dish, stocking, and general kitchen support as needed
- Follow all food safety, sanitation, and equipment-use procedures
- Maintain recipe, portion and presentation consistency during all times, including high volume periods
Benefits
- Free season pass for you and your dependents
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
