Alterra Mountain Company

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Snowshoe - Prep Cook

at Alterra Mountain Company

Posted: 5/30/2019
Job Status: Full Time
Job Reference #: 32611b51-d07e-4d5c-8fbd-ea33437271d6
Keywords:

Job Description

Full Time - Seasonal

 

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RESORT OVERVIEW, CULTURE AND VISION

Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness.

 

OUR VALUES

Our organizational values describe our shared beliefs…what’s important to us as an organization; how we want to treat each other and our guests.

Respect         Excellence               Safety             Sustainability        Fun

ESSENTIAL DUTIES
This position is responsible for the following job results.
  • Precisely and consistently deliver on guest food orders by following recipes and instructions from the Executive Chef, Outlet Chef and Sous Chefs
  • Efficiently deliver guest food orders by maintaining a high output of work, congruent to business demands, prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy.
  • Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments in accordance to culinary standards for safe operation
  • Aid the culinary team by following a checklist to prepare and stock ingredients for other meals, set up mis en place as per posted instructions, Prepare recipe per standardized recipes and production sheets,
  • Communicate with Associates, management, clients, owners and others in a courteous and professional manner, and in accordance with Alterra Brand and Standards
  • Positively and professionally respond to Outlet Chef/Sous Chef/Executive Chef requests to complete tasks assigned to culinary standards, including but not limited to: preparation work, dishwashing, cooking food, plating food, sanitizing the kitchen with chemicals, transporting food deliveries from dock and unpacking in dry and cold storage, keeping work station neat and sanitized, and other duties
  • Assist culinary team in ordering, inventory, recipe card preparation and implementation, menu development, and scheduling of staff. Report any spoilage or shortage to Sous Chef immediately
  • Maintain walk-in coolers in accordance with Snowshoe Standards and WV Department of Health Standards
  • At completion of service put all perishable foods in covered containers and refrigerate
  • Clean station and report to Sous Chef for closing instructions
  • Assist Outlet Chef /Sous/Executive Chef with assigning, directing, addressing complaints and resolving problems in absence of superiors. Maybe assigned to other special projects as required.
  • Embrace and apply Alterra Culture and Core Values in all work activities and interactions by actively participating in trainings, learning opportunities and other related Associate programs
  • This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change.
  • Perform any other job related duties as assigned

This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change.

QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

West Virginia Food Handlers Certification - upon hire

Experience with ovens, grills, broilers and other culinary instruments (Level of experience will be used to evaluated Cook Levels 1, 2 or 3)

Must be able to speak, read, write and understand the primary language(s) used in the workplace. Hotel restaurant experience beneficial

  • Basic Knife Skills
    • Be able to identify each knife and it purpose show competency with consistent cuts
    •  
  • Soups & Sauces
    • Able to prepare soups consistently by using established recipes
    •  
  • Able to weigh and measure product
    • Able to use, clean and maintain Kitchen equipment (Buffalo chopper, mandolin, peelers, slicing machine, etc.)
    • Prepares products to established pars Able to follow established recipes
    • Maintains a neat, sanitized work area and floor Prepares Garnishes for the menu items
    •  
  • Dessert
    • Recognizes and understands the prep for each product on this station
    • Able to acknowledge directions from Chef/Expeditor and professionally respond back Able to consistently execute proper plating of product from this station

DIRECT EXPERIENCE

Education: High School Education or GED preferred

Experience: 0-1 years of prior cook experience

TRAVEL REQUIREMENTS

Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver’s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30 miles per trip. All drivers should receive a full copy of the Alterra Driver’s Standards Policy; if you have not – please contact your Risk/Safety or HR/EE Department.

PHYSICAL DEMANDS AND WORKING CONDITIONS

This position may be required to work evenings, weekends and holidays.

Food Service Environment:

  • Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate.
  • Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours.
  • While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.
  • Frequently required to climb or balance and taste or smell.
  • Regularly lift and/or move up to 40 pounds on a regular and continuing basis.
  • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
  • Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
  • Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

 

 

  • Ability to wear personal protective equipment including but not limited to: non-slip footwear and gloves.

Vision occurs continuously with the most common visual functions being those of near vision and depth perception. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

An Equal Opportunity Employer