Cook Entry Level - Mt. Brighton -PT Seasonal

PURPOSE

To perform a variety of skilled tasks in food preparation, cooking and presentation. To oversee food preparation and service for a meal shift and/or banquets within a large restaurant operation, or to supervise all food preparation and service for a small restaurant.

RESPONSIBILITIES

• Provide superior service to our customers (internal and external) at all times.  Follow the Resort Etiquette Guidelines while interacting with the guests and respond to all guests in a courteous, efficient manner.
• Supervise and assist with setting up and stocking work areas with all  necessary food, supplies and equipment.
• Supervise and assist with the preparation of various hot foods, such as  cooking basic sauces, soups and vegetable dishes; butchering meats, poultry and fish.
• Supervise and perform a variety of more complex cooking tasks, such as sautéing.
• Supervise and assist with the proper plating of dinners.
• Supervise and assist with the preparation of various breakfast and/or luncheon entrees and side dishes.
• Oversee a variety of other basic food preparation tasks, such as the cleaning and cutting of fruits and vegetables, preparing of individual portions of side dishes and desserts, slicing of meats and cheese, and the like.
• Ensure that foods are maintained at proper temperatures for serving.
• Ensure that established health and safety procedures are followed.
• Monitor all foods for quality of taste, texture and appearance.
• Monitor all food production methods for cost and time efficiency.
• Train and plan, assign, check, and evaluate work of 3 to 6 line and prep cooks and other kitchen staff.
• Supervise and assist with various inventory control and ordering tasks.
• Assist in menu planning for assigned meals/functions.
• Maintain a clean and sanitary workspace at all times

PHYSICAL REQUIREMENTS

• Ability to stand for extended periods of time.
• Ability to bend, lift and carry heavy objects.

QUALIFICATIONS

• High School graduation or equivalent.
• Must be at least 18 years of age
• Experience in a professional kitchen - preferred.
• Broad base of knowledge and skills in quantity food handling, preparation and cooking.
• Basic understanding of restaurant kitchen operations
• Strong written and verbal communication skills.
• Knowledge of proper sanitation and safe food handling

Have Fun. Serve Others. Do Right. Drive Value. Do Good. Be Safe. These are the values Vail Resorts employees embrace daily. As the premier mountain resort company in the world and a leader in luxury, destination-based travel at iconic locations, we operate in three highly integrated and interdependent segments including mountain, lodging and real estate. Vail Resorts employees are good at what they do and we welcome people who bring enthusiasm, pride and commitment to creating an Experience of a Lifetime to our stakeholders.

Vail Resorts is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status.