Line Cook

Line Cook

General Purpose:

Prepare menu items quickly and efficiently while maintaining quality and portion control. Ensure the guest receives a quality product quickly and within cost of sale percentages. Competitive market compensation offered based on level of experience.

"This is a seasonal position from 6/9/2026 to aprox 9/20/2026. 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/

Essential Duties/Responsibilities:

• Prepare menu items based on established specifications.
• Assist in prep through established prep procedures.
• Guest service and interaction as needed.
• Control waste through continuous monitoring and training.
• Plan and carry out manager's list for next day's needs and for special events/ daily operations.
• Maintain cleanliness of the kitchen, storage areas and cooking line.
• Assist in putting away orders & organizing product.
• Other duties as assigned.

Knowledge, Skills & Abilities:

• Strong knowledge of food preparation, storage procedures, inventory control, sanitation standards, and commercial kitchen equipment.
• Basic interpersonal and communication skills.
• Must be 18 years of age or older.
• Required mental abilities include alertness, precision, ingenuity, problem-solving, sound judgment, reasoning, aesthetic awareness, imagination, patience, persuasiveness, verbal communication skills, and sensory discrimination (tactile, olfactory, and visual). Additional qualities such as memory, creativity, concentration, and initiative are also essential.

Education and Experience:

Minimum 1 year food service experience.

ServSafe Certification preferred.

Working Environment/Physical Activities:

This position is primarily performed indoors (80-100% of the workday), with some roles requiring outdoor work. Some cook positions may involve working outdoors for the majority of the shift. The role involves prolonged standing (up to 80%) and walking (approximately 20%).

Essential physical activities include frequent lifting and carrying (up to 70 lbs), occasional pushing/pulling (up to 150 lbs), and operation of kitchen equipment. The position also requires occasional bending, kneeling, climbing, and frequent reaching, handling, and sensory engagement (e.g., tasting, smelling).

Visual and sensory requirements include frequent use of near and far vision, depth perception, color, and field vision.

The work environment may involve regular exposure to kitchen-related hazards (e.g., heat, equipment, fumes, and cleaning chemicals). Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.