Seasonal Line Cook

Job description

Seasonal At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES . BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Alterra Mountain Company Employee Pass - free lift access & discounts at Alterra resorts Free or discounted multi-resort dependent season passes Free or discounted IKON pass Discounted golf & fitness center memberships Employee childcare rates & discounted seasonal programs Retail + F&B discounts Friends & family tickets Onsite medical clinic Medical, dental, vision, life, disability, EAP, HSAs, & FSAs 401(k) plan with company match Discounted tuition plan Paid parental leave Paid sick time, FTO, Vacation Additional perks & benefits for year round employees POSITION SUMMARY The Seasonal Line Cook is a self-motivated, team player who supports Stratton Mountain Resort’s culinary program by consistently producing high quality dishes in a full-service, high-volume environment. This is a seasonal full-time or part-time opportunity that has a starting wage of $20.00 - $23.00/hour, based upon experience. Employee housing available. Recruitment for this role will be ongoing through December. ESSENTIAL DUTIES Maintains and ensures food production is produced in accordance with recipe standards and product specs Ability to work multiple food stations including Pantry, Flat Top/Stove, Deep Fryers, Pizza Oven, etc. Ability to expedite as needed for optimal efficiency in ticket times Maintains a positive and professional demeanor to ensure optimal teamwork Adheres to all resort safety and food sanitation procedures and takes initiative to be proficient in applicable standard operating procedures Proper preparation, holding and service of hot and cold items Adheres to opening and closing procedures Maintains a clean and sanitary workspace Ensures kitchen equipment is cleaned and maintained, while reporting any equipment issues immediately Supports Outlet Chefs with end of month inventories with accuracy and efficiency Actively participates in and completes all assigned trainings Additional duties as assigned QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS High School Diploma, or equivalent, required Culinary Internship, preferred 2+ years' experience in a high-volume food and beverage environment Food Allergen Safety Certification (Stratton can provide upon hire if required) Knowledge of Vermont Health codes Exceptional communication skills, great attitude, exceptional personal grooming standards Must be able to work in a fast-paced high-volume environment Ability to lift and carry at least 50 pounds on a regular and continuing basis Ability to stand on feet for shifts of 8 hours or longer Must be able to take initiative or seek additional tasks from Manager during slower business periods. TRAVEL REQUIREMENTS This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. A n Equal Opportunity Employer