Culinary Team Member (Cook)

Culinary Team Member (Cook)

General Purpose:

As a Culinary Team Member at a ski resort with diverse dining venues, you are responsible for preparing and serving high-quality food in a fast-paced, seasonal environment. Your role supports the overall guest experience by maintaining cleanliness, consistency, and efficiency in food preparation, presentation, and service. Whether working in a fine dining restaurant, casual lodge, grab-and-go outlet, or outdoor venue, you contribute to a welcoming and memorable experience for guests by upholding food safety standards, supporting team operations, and adapting to various culinary styles and service models across the resort.

This is a seasonal position from November to April. 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 https://www.purgatory.ski/employee-benefits/

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

Essential Duties/Responsibilities:

• Prepare and cook food according to standardized recipes and specific venue requirements (e.g., fine dining, casual dining, grab-and-go).
• Maintain high food quality and presentation standards across all dishes, ensuring consistency and appeal for guests.
• Follow all food safety and sanitation guidelines, including proper food handling, storage, labeling, and cleanliness in accordance with local health codes and resort policies.
• Assist in setup, stocking, and breakdown of kitchen stations before, during, and after service.
• Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, slicers, and dishwashing machines.
• Collaborate with fellow culinary team members and front-of-house staff to ensure smooth kitchen operations and timely service.
• Maintain a clean and organized work area, including regular cleaning of tools, surfaces, and kitchen equipment.
• Adapt to different venues and menu styles, rotating between various resort kitchens as needed (e.g., high-volume cafeterias, après-ski lounges, on-mountain huts).
• Support inventory and restocking efforts, including receiving deliveries and tracking food usage and waste.
• Assist in training seasonal or new staff, helping them understand kitchen protocols and resort expectations.
• Provide excellent guest service, occasionally interacting with customers in open kitchens or food service lines.
• Comply with all resort safety procedures, including lift safety if accessing on-mountain venues.