As a prep cook, you will perform basic food preparation as directed and trained by Kitchen Managers. You will transfer food and supplies from storage to work areas and from prep areas to service while maintaining kitchen work areas, kitchen equipment, and utensils in a clean and orderly condition. You will assist Back of House wherever needed and regularly perform the following duties:

• Prepare food as directed and under the supervision of Chef or Sous Chef.
• Basic food prep: cleaning and slicing produce, meats, and cheeses.
• Simple food item assembly.
• Prep foodstuffs according to day’s mise en place checklist.
• Transfer food supplies and equipment between storage and work areas, monitoring supply levels for reordering.
• Reheat hot foods to replenish the food line, removing used pans and utensils to the dish pit.
• Assist in receiving deliveries; check in orders and store received goods, rotating stock by date received as directed by Kitchen Management.
• Maintain all health codes and sanitation requirements.
• Ensure cleanliness of all kitchen wares and kitchen surfaces.
• Put away clean and dried kitchen and serving items, maintaining storage organization.
• Remove kitchen trash to disposal area bins and replace bags in refuse containers.
• Sweep and mop kitchen floors.
• Wash worktables, walls, refrigerators, and meat blocks.
• Properly clean and sanitize kitchen equipment, such as slicers and mixers.
• Steam clean or hose out garbage cans.
• Be responsible for the daily cleaning checklist as assigned.
• Step in as a dishwasher when needed.

This position has no supervisory responsibilities. A desire to pursue a culinary career path is essential, along with a working knowledge of kitchen equipment (desired but not required), as training will be provided. The ideal candidate should possess a high school diploma or GED or have one to three months of related experience and/or training.

Language skills include the ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and series of numbers. Basic mathematical skills are required, including the ability to add and subtract two-digit numbers and to calculate fractions and multiples using kitchen tools of liquid/dry measure and weight.

Reasoning ability includes the capacity to apply common sense understanding to carry out simple one- or two-step instructions and to deal with standardized situations with only occasional or no variables.

None of the computer skills are required for this position.

Other qualifications include availability to work nights, weekends, and holidays, and the ability to work effectively at an altitude of 10,000 ft or above. Employees at on-mountain venues must be able to ski or snowboard at an intermediate level and pass the company on-snow assessment.

Physical demands include the ability to regularly lift and/or move up to 50 pounds and to function effectively in inclement weather conditions. Employees must regularly stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and stoop, kneel, crouch, or crawl. The noise level in the work environment is usually very loud, and the employee is occasionally exposed to extreme cold.

The pay rate for this position is $18.00-22.00/hr + tips.

• Paid sick leave.
• Ski pass.
• Dependent passes (for full-time commitment).
• Discounted lift tickets.
• Lift tickets at other CO resorts.
• Discounted employee shuttles.
• Discounted meals and lodging.
• Ski school discounts.

• A desire to pursue a culinary career path.
• Working knowledge of kitchen equipment (desired but not required).
• High school diploma or GED; or one to three months related experience and/or training.
• Ability to read simple sentences and recognize similarities and differences between words.
• Basic mathematical skills for measuring and calculations.
• Ability to follow simple instructions and deal with standardized situations.
• Must be available to work nights, weekends, and holidays.
• Ability to function effectively at altitude of 10,000 ft or above.