WP - Food & Beverage - Cook I - Winter Seasonal - Full Time - Full-time / Part-time

Job Description

WINTER PARK RESORT OVERVIEW

Opened in January of 1940, Winter Park Resort is the oldest continuously operating resort in the U.S., and located just 67 miles NW of Denver, is the closest major ski resort to the City. Owned by the City and County of Denver, and managed by Intrawest/Winter Park Operations Corporation, Winter Park is part of the rich history and tradition of Denver mountain parks, and is also one of Intrawest’s premier destination resorts in North America. Winter Park’s traditions are deeply rooted in railroad, logging, and the early exploration of Grand County and the local Fraser Valley. Our mission is to “create the best memories, again and again,” for our guests, our employees, our community, and our strategic partners.

POSITION SUMMARY

This is your opportunity to show your creativity and improve your culinary skills while working in an exciting mountain environment. Essential responsibilities of a Cook I include the ability to work all food stations, including: grills, flat tops, fryers, prep. stations, pantries, sauté and expo (while in a fast paced, high volume environment). Experience with large banquets and pastries is a plus. A Cook I must be able to follow and understand recipes and standards, demonstrate teamwork with all staff and continually strive to exceed guests' expectations. A Cook I must also have the ability to multi-task. The Cook I will follow all Winter Park policies and procedures, all applicable laws (federal, state, and local), and all health and sanitation codes.

ESSENTIAL DUTIES

• Adheres to all policies and procedures
• Works as a part of a team environment
• Maintains a clean, sanitary, and safe working environment
• Speaks with guests to provide a friendly and welcoming environment
• Must have the ability to work in a fast-paced environment
• Responsible for portion control and prep levels based on anticipated business
• Responsible for minimizing food waste and recording all food waste
• Takes ownership for food quality served to our guests
• Takes direction from Chef, Sous Chef, Unit Managers, and Unit Supervisors
• Must perform detailed line checks before each shift
• Reads, understands, and follows all recipes cards and food quality standards
• Assists in the creation, usage, and follow through of food preparation, cleaning, and closing lists
• Understands and follows all Health Department rules and regulations
• Must be responsible for food temperature checks on the line and documentations
• Has a helpful attitude towards all kitchen and front of house staff
• Must have the ability to take ownership of the position
• Must take a provided food safety 101 course and pass
• Must be dedicated to achieve consistent ticket-time goals
• Responsible for proper food handling, rotation of products, sanitation of all kitchens and equipment, labeling, and dating.
• Assists in maintaining all storage areas
• Must pass an equipment safety checklist
• Must watch and pass a knife safety and slip and fall video/quiz
• Required to attend a MSDS and Risk Safety training
• Will attend either a QSR (Quick Serve Restaurant) or FSR (Full Serve Restaurant) training
• Will attend a resort orientation and complete a unit orientation checklist
• Meets appearance standards at all time
• Demonstrates core values at all times – Team Play, Guest Loyalty, Playing Safely, Employee Experience, Striving to be the Best, Financial Strength, and Integrity
• Follows our mission statement – “Creating the best memories… again and again”
• Follows Standard Operations Procedures at all times
• Assists in keeping recipe cards up to date

• Must be able to work in a high volume, potentially stressful work environment
• Observes 4 foot rule at all times
• Has ability to develop basic culinary skills
• Must always be polite and respectful to all guests and employees

This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change.

EDUCATION & EXPERIENCE REQUIRMENTS

Education

• 18 years of age or older
• High School Degree or GED preferred

Experience

• One (1) year kitchen experience preferred

Qualifications and Skills:

• Must Possesses a solid knowledge of food safety, food handling, and production techniques

PHYSICAL DEMANDS AND WORKING CONDITIONS

This position may be required to work evenings, weekends and holidays.

Food Service Environment:

• Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate.
• Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours.
• While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.
• Frequently required to climb or balance and taste or smell.
• Regularly lift and/or move up to 40 pounds on a regular and continuing basis.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions

OTHER DUTIES AS ASSIGNED:

This position description is an overview of the scope of responsibilities for the role described above. With the evolution of Winter Park Resort, the responsibilities of this position may change as may the dates associated with many of the tasks. During these times of change, this position requires the flexibility and willingness to accept new responsibilities and potentially transfer others. It will also be the responsibility of any employee of Winter Park Resort to be a positive influence on the transformation of the resort and its associated lines of business.

AN EQUAL OPPORTUNITY EMPLOYER:

Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal

employment opportunity in any term, condition, or privilege of employment.

We do not discriminate against applicants or employees on the basis of age, race, sex, color, religion, national origin, disability, sexual orientation, gender identity, veteran status, or any other status protected by state or local law.

Winter Park Resort will make reasonable accommodation for qualified individuals with known disabilities unless doing so would result in an undue hardship to Winter Park Resort. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training.

This job description in no way states or implies that these are the only duties to be performed in this position. I understand that this document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

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