Sous Chef/Cook
About The Position
The Glacier Club is hiring kitchen staff for the upcoming season at our 1,100-acre resort, featuring multiple dining venues, including two clubhouses, three restaurants, on-course stations, and a courtside grill. The Glacier Club offers a fast-paced, high-quality culinary environment with a wide range of experiences—from casual dining and breakfast service to upscale dinners, events, concerts, and multi-course tasting menus. Our kitchens are newly expanded and equipped with modern, high-end appliances. We are looking for motivated individuals who thrive in a team environment and enjoy variety in their work. All experience levels are welcome. Those with culinary experience will be offered a higher starting-rate, above base. We have a range of positions available, and are committed to internal promotion as staff come on board and learn the operation. Cooks function as an integral part of the back-of-the-house culinary team. This position requires a can-do attitude with the ability to strategically problem solve in a fast-paced environment. This announcement may be used to fill part-time and/or full-time roles, and offers may be made on a seasonal or year-round basis.
Requirements
- A service-oriented individual with a high energy, positive and friendly demeanor.
- Must have knowledge of all basic culinary processes, techniques and principles.
- Familiar with basic restaurant accounting principles necessary to help manage food cost, labor cost, department profitability, etc.
- Excellent human relations and management skills.
Responsibilities
- Participate in the preparation of all products ensuring that quality, portioning, plating, garnishing and service standards are maintained at all times.
- Assist in the order processing, product preparation, portion control, plating, garnishing, quality and safety, ensuring that all personnel satisfactorily perform all aspects of their assigned position.
- Assist with inventory management by monitoring and maintaining par stocks requirements, including but not limited to food ordering, storage procedures, security and stock rotation to maximize product freshness and quality and minimize loss due to damage, spoilage and other factors contributing to product loss.
- Reinforce standard operating procedures for kitchen organization, work flow processes and culinary practices, providing staff training and ensuring compliance to achieve consistent application and maximize productivity.
- Ensure product quality by personally participating in and performing daily sampling and quality testing and ensuring adherence to all recipe standards.
- Prepare and assemble ingredients and meal items per designated recipes and quality standards, while ensuring meals are aesthetically pleasing.
- Maintain cleanliness and comply with food sanitation standards at all times.
- Ensure knowledge of menu and all food products.
- Ability to perform at quick and efficient pace and while under pressure.
Benefits
- A $500 signing incentive after 30 days of employment, and another $500 after 90 days of employment (pre-tax).
- Free daily shift meals
- Free access to golf course (including guest passes), tennis & pickleball courts, and fitness center (gym)
- Restaurant and Pro Shop discounts
- Provided uniforms (chef coats, aprons and hats)
- Employer-sponsored health insurance with HSA (medical, dental, vision, life, etc.) and 401(k) options for full-time year-round employees
- Free ski pass and summer pass to Purgatory for FT year-round staff
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
11-50 employees
