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12 Resort Jobs in bluefield, wv

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    Line Cook III

    Snowshoe Mountain

    Bluefield, Bluefield, WV 24701
    Full-time, Part-time

      Adventure Guide

      Snowshoe Mountain

      Bluefield, Bluefield, WV 24701
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        Leisure and Travel Representative

        Snowshoe Mountain

        Bluefield, Bluefield, WV 24701
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          Lifeguard (Split Rock Pools & Shavers Lake)

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            Snowshoe Mountain

            Bluefield, Bluefield, WV 24701
            Full-time, Part-time

              Shuttle Van Driver

              Snowshoe Mountain

              Bluefield, Bluefield, WV 24701
              Full-time, Part-time

                Marketing Coordinator

                Snowshoe Mountain

                Bluefield, Bluefield, WV 24701
                Full-time, Part-time

                  Maintenance Technician

                  Snowshoe Mountain

                  Bluefield, Bluefield, WV 24701
                  Full-time, Part-time

                    Shuttle Bus Driver

                    Snowshoe Mountain

                    Bluefield, Bluefield, WV 24701
                    Full-time, Part-time

                      Line Cook II

                      Snowshoe Mountain

                      Bluefield, Bluefield, WV 24701
                      Full-time, Part-time

                        Custodial/Solid Waste Collector

                        Snowshoe Mountain

                        Bluefield, Bluefield, WV 24701
                        Full-time, Part-time

                          Line Cook I

                          Snowshoe Mountain

                          Bluefield, Bluefield, WV 24701
                          Full-time, Part-time

                            Line Cook III

                            Snowshoe Mountain
                            Bluefield, Bluefield, WV 24701
                            Full-time, Part-time
                            Similar jobs pay $8.84 - $9.56
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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 form 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 competition 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 The 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

                            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 prepare soups from scratch without recipe

                            Able to prepare the five mother sauces

                            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

                             

                            Exhibits proper skills and technique on:

                            Open flame with saute pan

                            Flat top with saute pan

                             

                            Exhibits knowledge of proper seasoning

                            Able to prepare eggs to order using a saute pan

                            Able to prepare pasta dishes consistently according to recipe Time Management

                            Able to acknowledge directions from Chef/Expeditor 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

                            Broiler

                            Able to identify meat cuts (Filet, Strip, Ribeye, etc.)

                            Able to consistently cook meats to proper temperatures. Able to acknowledge directions from Chef/Expeditor 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/Expeditor 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/Expeditor  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/Expeditor 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

                            West Virginia Food Handlers Certificate required

                             

                            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: 546009416Posted: 2020-07-14