Position Title:Prep Cook
Reports To:Executive Chef
Department:Food & Beverage
Clean and sanitize kitchen equipment and perform preparation of certain foods.
Essential Duties/ Responsibilities:
Clean and sanitize pots, pans and other kitchen equipment and items used in the day-to-day operations.
Pre-meal preparation to include slicing and dicing meats and vegetables and any other foods on menu.
Service of food on dish up service lines during operation hours.
General kitchen cleaned.
Clean area as necessary.
Guest Service & Guest Service Interaction as needed.
Other duties assigned.
Knowledge, Skills and Abilities: Basic skills to operate and/or use a slicing machine and knives and basic kitchen utensils in a safe manner.
Alertness, precision, tactile, olfactory, and visual discrimination, memory, concentration and
Initiative are required mental abilities.
Education or Formal Training: Minimum 3 months on-the-job training.
Experience: Previous food and preparation experience helpful.
Material and Equipment Directly Used:
Commercial kitchen equipment and cleaning agents. Skis and ski lifts if assigned to Dante’s/Café or Powderhouse restaurants.
Working Environment/Physical Activities:
95%-100% of the day is spent indoors in a restaurant environment. 5% of the workday is spent on chairlifts and skiing to and from restaurant in changing weather conditions including cold, snow, wind and wet, if assigned to an up mountain location. Constantly walking, standing, carrying, lifting objects up to 30 pounds. Constantly balancing, reaching, handling, feeling and fingering objects. Frequently stooping and occasionally kneeling and crouching. Frequently using far acuity and field of vision. Constantly using near acuity and color vision. Constantly tasting and smelling. Occasional fumes, odors, gases or poor ventilation. Frequently in extreme heat (kitchen). Potential hazards include burns, electrical, radiant energy and toxic caustic chemicals. This is a non-skiing position.Apply Now