Breakfast/Lunch Line Cook

WHY WORK AT JAY PEAK?

We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you.

IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET

• Wages Ranging from $22/hr - $24/hr, based on work experience.
• Paid Sick Time
• 401k program eligibility with employer match after a year of employment with 1,000 hours of service
• FREE or deeply discounted season passes for you and your dependents
• Employee Recognition Programs (including daily, monthly, yearly, and seniority programs)
• Seasonal employee parties
• Regular free employee breakfasts/lunches, family events, and parties
• For a full listing of employee perks both on and off-property, click here

SUMMARY

The Cook 1 is a hands-on leader in the preparation of food for service to resort guests. This position assists in the overseeing of immediate kitchen staff and any duties that relate to the operation of a food preparation area by performing the following essential duties and responsibilities.

ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned)

• Supports the Chef de Cuisine in daily menu planning, proper food storage, inventory control and cleaning.
• Prepares quality food with a sense of urgency and the best presentation at all times.
• Organizes the production area for daily, weekly and special event service.
• Trains and supervises immediate kitchen staff: Cook 2 and Dishwashers.
• Performs daily and weekly planning, maintaining production in accordance with business levels.
• Assists the Chef de Cuisine and Sous Chef in efficient menu planning with diversity in product offerings, while maintaining food and labor costs.
• Preps and organizes for daily business.
• Makes important decisions related to the safety and sanitation of a food preparation area in line with ServSafe.
• Supports the "Raised Jay" vision and values.
• Cleans and wraps the station or stations every night after service.
• Works in other Food & Beverage outlets as needed.
• Makes important decisions regarding the safety of staff/guests, including safety and cleanliness of the kitchen.
• Other duties as assigned, which could be directly related, or unrelated to original position.

SUPERVISORY RESPONSIBILITIES

Directly supervises 4~ employees of the Back of House staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read & interpret documents such as safety rules, operating & maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent to draw and interpret bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

ServSafe certification is preferred.

OTHER SKILLS & ABILITIES

Must have basic knife skills.

OTHER QUALIFICATIONS

Must be available to work nights, weekends, holidays and fill in as needed.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand or taste or smell and frequently required to walk; use hands to finger, handle or feel; reach with hands and arms and stoop, kneel, crouch or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Specific vision requirements of this position include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is frequently exposed to extreme heat (non-weather) and occasionally exposed to moving mechanical parts, fumes or airborne particles and outdoor weather conditions.

The noise level in the work environment is usually moderate.

RESORT CONDITIONS

This is a Winter Resort Area. It requires that work venues are varied, and in many cases include steep stairways, multi-level buildings and outdoor work areas, subject to very cold, sometimes wet or very sunny work sites. Some facilities are located at the base or bottom area and some are semi-remote and can only be reached by traveling via chair lift(s), skis or snowboards. Walking surfaces are frequently frozen, sloped and slippery. Proper footwear is a must, indoors and out. Work days and hours, as well as the number of hours required will vary, with an emphasis on weekends and holidays.