Vail Resorts Intermediate Cook - Full & Part Time - Summer Seasonal in Vail, Colorado
Reach Your Peak at Vail Resorts. As a community of adventurers and discoverers, Vail Resorts delivers an experience of a lifetime to our guests and our employees. Our team is made whole by the brave, passionate individuals who ambitiously push boundaries and challenge the status quo. Whether you’re looking for seasonal work or the career of a lifetime, join us today to reach your peak.
This individual must demonstrate intermediate cooking and knife skills in different stations (sauté, grill, pizza, garde manger and expo) and always have a sense of urgency. This candidate will be responsible for ownership and execution of the designated meal service, first tracks (breakfast) including and not limited to deputizing other kitchen crew members and assisting the ware house team & dish area crew members when needed. We are looking for those who thrive on the fast paced hum of the kitchen and find the greatest reward in seeing the joy that an amazing meal provides their guests.
Responsibilities include, but are not limited to:
Functions as experienced cook with the ability to manage a station or multiple stations maintaining expectations for speed and service
Responsible for overall preparation, execution and breakdown of the designated meal service
Responsible for preparing adequate mise en place for current and upcoming days.
Capable of teaching others to use all kitchen equipment, processes and procedures
Communicates with supervisor regarding volume levels and team assignments
Assists in the control of food and labor costs by eliminating waste and over production
Makes recommendations for adjusting pars
Produces small to large batch goods using advanced and full range of classical cooking techniques
May select recipes per menu cycle, prepare bakery items, receive inventory and prepare meals for customers requiring special diets
Intermediate to advanced knife skills
Able to explain ingredients in the menu and preparation techniques
Able to read, interpret, demonstrate culinary fundamentals with sound knowledge of food handling procedures and food ingredients
Able to work most positions on the culinary line (garde manger, pizza, basic saute, basic grill, fry station, pastry plating)
Has 2-3 years of prior experience in a professional kitchen
Conducts regular prep and finished dish tasting to ensure consistency in quality, taste and presentation.
Applies a variety of culinary techniques and practices
Maintains stock levels throughout day
May be responsible for training employees
Applies Vail Mountain Dining Standards for speed and quality
Participates in and occasionally supervise kitchen duties to ensure smooth operations
Ensures all coolers, freezers and walk-ins are maintained to the company’s, local health inspector’s food safety standards and HACCP standards, including daily logging of refrigerator and freezer temperatures.
Responsible for cleaning up your station and ensuring the kitchen – floors, shelves, walk in coolers, walk in freezers, reach ins, low boys, recycle area, loading dock and store room areas are closed down up to standards every day prior to departing for the day upon checking out with the sous chef.
Date all food products containers and rotate as per FIFO, making sure that all perishables are kept at proper temperatures.
Ability to wash dishes and jump into the dish area and/or 3 compartment sink when needed.
One year minimum line cooking experience in a fine dining and high volume establishment.
Must possess the following key essential qualities - adaptability, flexibility, positive attitude, even temperament and a keen eye for detail.
Must be highly organized and always have a sense of urgency.
High school diploma or equivalent.
Must be able to lift 40+ lbs.
Ability to speak read and write in English.
Ability to work standing for 8+ hours.
Must be 18 years of age or older.
Flexibility in scheduling, ability to long hours, work weekends and holidays including: Thanksgiving, Christmas Day, December 23rd to January 4th, President’s Day Weekend and other holidays as requested.
Formal Culinary Training - preferred .
ServeSafe or Food Handler’s certification (or be able to attain) - required
High Volume Fine Dining Experience - preferred
The budgeted range starts at 13.25. Actual pay will be adjusted based on experience.
The perks and benefits include
Free ski passes for employees
401(k) retirement plan
Accrued Sick Time
Discount lift tickets for friends and family
Free ski lessons
Discounted lodging, food (including $5 meals), gear, and mountain shuttles
Discounted bike haul & golf
Excellent training & professional development
Seasonal Full Time roles are eligible for the above, plus…
Critical Illness and Accident plans
Medical, Dental, and Vision insurance (only available once eligible employees work 750 hours)
Free ski passes for dependents
One Job – Double the Benefits. Working for the Marriott at Vail gives you access to the phenomenal mountain town that is Vail, CO and all the perks that come with being a Vail Resorts Employee (Free Ski Pass, discounted lodging at all Vail properties, discounts on retail items and FB locations). Not only that, but take advantage of the Marriott team member benefits (discounted room rates at all Marriott’s nation-wide) to truly get the most out of your hospitality experience. Come join our team of incredible people with passion for customer service and making sure everyone checking in feels like they are home. www.vailresortscareers.com
Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.
Requisition ID 297550