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                              Line Cook II

                              Snowshoe Mountain
                              Mobile, Mobile, AL 36525
                              Full-time, Part-time
                              Similar jobs pay $7.72 - $8.64
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                              Job Description

                              RESORT OVERVIEW, CULTURE AND VISION

                              Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness.

                               

                              OUR VALUES

                              Our organizational values describe our shared beliefs…what’s important to us as an organization; how we want to treat each other and our guests.

                              Respect          Excellence               Safety              Sustainability            Fun

                              POSITION SUMMARY

                              Provide an expedited and precise food product for Snowshoe Mountain, WV.

                               

                              ESSENTIAL DUTIES

                              This position is responsible for the following job results.

                              Precisely and consistently deliver on guest food orders by following recipes and instructions from the Executive Chef, Outlet Chef and Sous Chefs

                              Efficiently deliver guest food orders by maintaining a high output of work, congruent to business demands, prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy.

                              Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments in accordance to culinary standards for safe operation

                              Aid the culinary team by following a checklist to prepare and stock ingredients for other meals, set up mis en place as per posted instructions, Prepare recipe per standardized recipes and production sheets,

                              Communicate with Associates, management, clients, owners and others in a courteous and professional manner, and in accordance with Alterra Brand and Standards

                              Positively and professionally respond to Outlet Chef/Sous Chef/Executive Chef requests to complete tasks assigned to culinary standards, including but not limited to: preparation work, dishwashing, cooking food, plating food, sanitizing the kitchen with chemicals, transporting food deliveries from dock and unpacking in dry and cold storage, keeping work station neat and sanitized, and other duties

                              Assist culinary team in ordering, inventory, recipe card preparation and implementation, menu development, and scheduling of staff. Report any spoilage or shortage to Sous Chef immediately

                              Maintain walk-in coolers in accordance with Snowshoe Standards and WV Department of Health Standards

                              At completion of service put all perishable foods in covered containers and refrigerate

                              Clean station and report to Sous Chef for closing instructions

                              Assist Outlet Chef /Sous/Executive Chef with assigning, directing, addressing complaints and resolving problems in absence of superiors. Maybe assigned to other special projects as required.

                              Embrace and apply Alterra Culture and Core Values in all work activities and interactions by actively participating in trainings, learning opportunities and other related Associate programs

                              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.

                              Perform any other job-related duties as assigned

                               

                               

                              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.

                              Requirements

                              QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

                               

                              West Virginia Food Handlers Certification - upon hire

                               

                              Basic knife skills

                              Be able to identify each knife and it purpose show competency with consistent cuts

                              Able to perform fish cut to proper weights

                               

                              Soups & sauces

                              Able to prepare soups consistently by using established recipes

                              Able to weigh and measure product

                              Able to use, clean and maintain kitchen equipment (buffalo chopper, mandolin, peelers, slicing machine, etc.)

                              Prepares products to established pars able to follow established recipes

                              Maintains a neat, sanitized work area and floor

                              Prepares garnishes for the menu items

                               

                              Grande manger

                              Able to perform consistent knife cut on fruits and vegetables able to prepare cold h'dorvourves

                              Able to open clams & oysters

                              Able to prepare cold salads in bulk according to established recipes

                               

                              Broiler

                              Able to identify meat cuts (filet, strip, ribeye, etc.)

                              Able to consistently cook meats to proper temperatures able to acknowledge directions from chef/expediter and professionally respond back

                              Able to consistently execute proper plating of product from this station

                               

                              Understands and exhibits proper skill to cooking with deep fryer able to cook products thoroughly

                              Able to properly filter and maintain fry station

                              Able to acknowledge directions from chef/expediter and professionally respond back

                              Able to consistently execute proper plating of product from this station

                               

                              Pantry

                              Recognizes and understands the prep for each product on this station

                              Able to acknowledge directions from chef/expediter and professionally respond back

                              Able to consistently execute proper plating of product from this station maintains a neat, sanitized work area and floor

                              Maintains proper par stack of all products on this station, notifies chef of any shortages before they occur

                               

                              Dessert

                              Recognizes and understands the prep for each product on this station

                              Able to acknowledge directions from chef/expediter and professionally respond back

                              Able to consistently execute proper plating of product from this station

                               

                              DIRECT EXPERIENCE

                              Education: High School Education or GED preferred, Culinary Degree beneficial

                              Experience:  1-3 years of prior cook experience

                               

                              LEADERSHIP

                              Understands business complexities and assumes responsibility for driving change

                              Leads employees or teams of employees to achieve goals

                              Guides employees through periods of change, even during difficult times or in the face of hard business decisions

                              Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability

                              ENGAGEMENT

                              Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box

                              Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not

                              Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention

                              Demonstrates true passion for the job, the resort, and the company overall

                              Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship.

                               

                              COMMUNICATION

                              Communicates clearly and appropriately - both orally and in writing

                              Responds to questions or requests in a timely manner

                              Conducts regular one-on-one and departmental meetings to ensure a good flow of information

                              Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered

                              All communication is down home and strives to improve upon a high level of guest service in a friendly manner

                              Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs.  Is able to learn quickly those applications not known.

                              DELIVERY

                              Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall

                              Delivers highly accurate end-work product personally and through overseeing others

                              Able to analyze numbers and draw conclusions from statistical information

                              Meets or exceeds financial goals, budgets, forecasts

                              Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate

                              Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests’ expectations

                              FLEXIBILITY

                              Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change

                              Adjusts budgets and reforecasts as needed across the year based on changing business needs

                              Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary

                              Inspires a unified team through understanding was is required for successful, cooperative and fun team success

                               

                              TRAVEL REQUIREMENTS

                              Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver’s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver’s Standards Policy; if you have not – please contact your Risk/Safety or HR/EE Department.

                              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.

                              Vision occurs continuously with the most common visual functions being those of near vision and depth perception. 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.

                              An Equal Opportunity Employer

                              Posting ID: 546015685Posted: 2020-07-14