Culinary Team Member (Cook)

Description

Culinary Team Member (Cook)

General Purpose:

As a Culinary Team Member at a ski resort with diverse dining venues, you are responsible for preparing and serving high-quality food in a fast-paced, seasonal environment. Your role supports the overall guest experience by maintaining cleanliness, consistency, and efficiency in food preparation, presentation, and service. Whether working in a fine dining restaurant, casual lodge, grab-and-go outlet, or outdoor venue, 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:  

• Prepare and cook food according to standardized recipes and specific venue requirements (e.g., fine dining, casual dining, grab-and-go).
• Maintain high food quality and presentation standards across all dishes, ensuring consistency and appeal for guests.
• Follow all food safety and sanitation guidelines, including proper food handling, storage, labeling, and cleanliness in accordance with local health codes and resort policies.
• Assist in setup, stocking, and breakdown of kitchen stations before, during, and after service.
• Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, slicers, and dishwashing machines.
• Collaborate with fellow culinary team members and front-of-house staff to ensure smooth kitchen operations and timely service.
• Maintain a clean and organized work area, including regular cleaning of tools, surfaces, and kitchen equipment.
• Adapt to different venues and menu styles, rotating between various resort kitchens as needed (e.g., high-volume cafeterias, après-ski lounges, on-mountain huts).
• Support inventory and restocking efforts, including receiving deliveries and tracking food usage and waste.
• Assist in training seasonal or new staff, helping them understand kitchen protocols and resort expectations.
• Provide excellent guest service, occasionally interacting with customers in open kitchens or food service lines.
• Comply with all resort safety procedures, including lift safety if accessing on-mountain venues.

Qualifications

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.

Education and Experience: 

1 years of kitchen experience, ServSafe certification preferred.

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 - $24