EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law. Description

SUMMARY Responsible for preparation and execution of line items including grill, saute, fry and pantry menu items. Responsible for upkeep of menu preparation and overall sanitation of the kitchen. Ensure that all ingredients are fresh; presentation of items is consistent; and upon closure all items are stored appropriately to meet ServeSafe and DOH standards.

ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned)

  • Preparation and stocking of line menu items and ingredients
  • Maintaining a clean and organized work environment at all times.
  • Complete opening and closing check lists, pull logs, and waste logs on a nightly basis.
  • Follow proper food storage protocol at the end of each night's service. Flip pans, label, date, etc.
  • Responsible for cleaning assigned cooler at the end of each night's service.
  • Prep areas MUST be cleaned and ready for next use before the end of each shift.
  • Must come to work in proper uniform.
  • Other duties as assigned by supervisor, which could be directly related, or unrelated to original position.
  • SUPERVISORY RESPONSIBILITIES

    This position does not have any supervisory responsibilities.

    Position Requirements

    QUALIFICATIONS

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    EDUCATION and/or EXPERIENCE

    High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

    LANGUAGE SKILLS

    Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

    MATHEMATICAL SKILLS

    Ability to add and subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

    REASONING ABILITY

    Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

    CERTIFICATES, LICENSES, REGISTRATIONS

    Must complete ServSafe certification prior to or during employment.

    OTHER SKILLS & ABILITIES

  • Must be able to work well in a fast paced environment.
  • Must have general working knowledge of food products.
  • Must have positive attitude and excellent communication skills.
  • Ability to multitask effectively and efficiently.
  • OTHER QUALIFICATIONS

    Prior experience in Food Service preferred. Must be available to work nights, weekends and holidays as needed.

    PHYSICAL DEMANDS

    The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    While performing the duties of this Job, the employee is frequently required to walk; reach with hands and fingers. The employee is regularly required to stand; taste or smell. The employee is occasionally required to use hands to finger, handle or feel; stoop, kneel, crouch or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, peripheral vision and depth perception.

    WORK ENVIRONMENT

    The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    While performing the duties of this Job, the employee is frequently exposed to wet or humid conditions. The employee must occasionally work near moving mechanical parts; exposed to outside weather conditions (during outdoor dining situations); extreme heat. The noise level in the work environment is usually moderate.

    RESORT CONDITIONS

    This is a Winter Resort Area. It requires that work venues are varied, and in many cases include steep stairways, multi-level buildings and outdoor work areas, subject to very cold, sometimes wet or very sunny work sites. Some facilities are located at the base or bottom area and some are semi-remote and can only be reached by traveling via chair lift(s), skis or snowboards. Walking surfaces are frequently frozen, sloped and slippery. Proper footwear is a must, indoors and out. Work days and hours, as well as the number of hours required will vary, with an emphasis on weekends and holidays.

    Full-Time/Part-Time Full-Time Shift Various Shifts Seasonal / Year Round Seasonal and/or Year Round Perks / Benefits Hourly employee perks include a free Season Pass (for themselves & dependents), considerable discounts on childcare, lessons, rentals, waterpark, lodging, food, skating, spa & more. Number of Openings 5 Location Jay Peak, Inc

    This position is currently accepting applications.



    Associated topics: cocinero, commercial kitchen, cook, diner, kitchen, roasting, salad, sandwich, steakhouse, wok cook

    * The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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