F&B Prep Cook

F&B Prep Cook

General Purpose: 

As a Culinary Team Member at a ski resort with diverse dining venues, you are responsible for preparing quality food in a fast-paced, seasonal environment. Your role supports the overall guest experience by maintaining cleanliness, consistency, and efficiency in food preparation. You contribute to a welcoming and memorable experience for guests by upholding food safety standards, supporting team operations, and adapting to various culinary styles and service models across the resort. 

This is a seasonal position from November to April. Dates are subject to change based on the availability of the applicant and needs of the business. This role comes with a free season pass for you and your dependents. For a full list of benefits visit https://www.purgatory.ski/employee-benefits/ 

Hiring for our seasonal positions occurs on a rolling basis. This position will remain open until filled. 

Essential Duties/Responsibilities: 

● Ingredient Preparation: Washing, peeling, cutting, dicing, and portioning fruits, vegetables, meats, and other foods. 

● Station Setup: Organizing and stocking workstations with measured ingredients and tools for cooks. 

● Basic Cooking: Parboiling, reducing sauces, making simple salads, dressings, or side dishes. 

● Inventory & Stocking: Labeling, dating, and storing ingredients; monitoring supplies and restocking as needed. 

● Kitchen Maintenance: Cleaning prep areas, washing dishes, sanitizing surfaces, and taking out trash. 

● Food Safety: Following all health, sanitation, and food safety guidelines. ● Support: Assisting chefs and other kitchen staff during service and performing other duties as assigned. 

● Comply with all resort safety procedures, including lift safety if accessing on-mountain venues.

Knowledge, Skills & Abilities: 

● Basic understanding of culinary techniques, kitchen operations, and food preparation methods. 

● Familiarity with food safety and sanitation standards 

● Knowledge of proper food storage, labeling, rotation (FIFO), and temperature control. 

● Awareness of various cuisines and menu types (e.g., comfort food, quick service, fine dining, après-ski fare). 

● Understanding of dietary restrictions and allergen awareness. 

● Proficient in basic kitchen tasks such as chopping, grilling, sautéing, baking, and portioning. 

● Ability to follow recipes and preparation guidelines with accuracy and efficiency. ● Strong knife handling and kitchen equipment operation skills. 

● Effective time management and multitasking in a fast-paced environment. ● Teamwork and communication skills to work collaboratively with kitchen and front-of-house staff. 

● Adaptability to work in varying kitchen environments and shift between venues or stations as needed. 

● Ability to stand for long periods and lift/move up to 50 lbs. 

● Ability to work in high-altitude, cold, and sometimes remote conditions (e.g., on-mountain lodges). 

● Ability to remain calm and focused during busy or stressful service periods. ● Ability to learn and apply new menu items, cooking methods, or kitchen protocols quickly. 

● Ability to maintain a positive, guest-focused attitude and represent the resort's values. 

● Ability to follow verbal and written instructions, including prep lists, opening/closing checklists, and safety procedures. 

● Fast-paced and dynamic atmosphere with frequent customer interactions. ● Temperature variations in the kitchen area. 

● Standing for extended periods and frequent movement around the kitchen and serving areas. 

Working Environment/Physical Activities: 

80% to 100% of the workday is spent indoors in a restaurant environment with some outdoor work required. Fast-paced, high-energy kitchen environments, including both indoor and outdoor dining venues. May be assigned to multiple venues throughout the resort, including fine dining restaurants, base lodges, mountain cafés, grab-and-go kiosks, or event spaces. Exposure to hot surfaces, open flames, sharp objects, and

commercial kitchen equipment. Work may take place in high-altitude, cold, or snowy environments, especially when assigned to on-mountain venues accessed by ski lift, snowcat, or snowmobile. Frequent noise from kitchen equipment and crowded service areas. Variable schedules, including early mornings, evenings, weekends, and holidays during peak ski season. Team-oriented environment requiring constant communication and coordination with fellow staff.

Salary : $17