Prep Cook / Line Cook

Prep Cook / Line Cook

General Purpose:

The Prep Cook / Line Cook I supports the AM kitchen, preparing menu items and building the foundation for the day's service under direct supervision. This is the entry point into our BOH culinary skill ladder - the starting role for someone building foundational kitchen skills in a fast-paced, high-volume ski resort dining operation serving thousands of guests a day.

Kitchen and station placement is determined based on business need and applicant fit at the time of hire.

This is a seasonal position from November or December to April 15, 2027. 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 purgatory.ski/employee-benefits/.

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

Essential Duties/Responsibilities (specific tasks vary by station assignment):

• Prep and stock your assigned station before service and maintain levels throughout the shift
• Prepare menu items to recipe and portion standards - which may include portioning, balling, and proofing dough and prepping sauces and toppings, or preparing breakfast and lunch menu items, depending on your station and venue assignment this does vary widely
• Label, date, and rotate all prepped product following FIFO and food-safety standards
• Stock and rotate your station's line before service and again at shift handoff, as applicable
• Communicate clearly with teammates and the shift lead / Kitchen Manager during rushes
• Flag low stock, shortfalls, food quality, food safety, and equipment issues to the shift lead / Kitchen Manager or other applicable person
• Assist with dish, stocking, and general kitchen support as needed
• Follow all food safety, sanitation, and equipment-use procedures
• Maintain recipe, portion and presentation consistency during all times, including high volume periods

Knowledge, Skills & Abilities:

• Intermediate level knife skills, or willingness to learn/improve
• Ability to follow recipes, prep lists, and verbal instruction
• Comfortable using scales, portion tools, cutting boards, and sanitation chemicals
• Reliable, punctual, and team-oriented
• Willingness to obtain a Food Handler certification within 30 days of hire (if not already held)
• Knowledge of food safety and sanitation practices and application of this knowledge every shift.
• Ability to work well as a team with a wide variety of people. Clear and respectful communication skills.

Education and Experience:

1 year or more of kitchen experience is preferred. High school diploma or equivalent preferred but not required. Any high volume or ski industry food service, prep, or bakery experience is a plus.

Working Environment/Physical Activities:

The entirety of the shift is spent indoors in a commercial kitchen, working with staff during high-volume ski resort service. A majority of the shift is spent standing and moving between stations on tile or rubber-matted flooring. Employees must be able to lift up to 50 lbs, work near open flame, ovens, hot oil and equipment, walk-in coolers, and freezers, and maintain composure and pace during fast, high-volume rushes, particularly on peak days and holiday weeks. Frequent reaching, bending, and repetitive motion (dough handling, chopping, stirring, plating, lifting) is required throughout the shift.