Duties include preparing foods and kitchen for the day, including chopping, cutting, pulling food from walk-ins, starting equipment, etc., preparing and cooking foods/meals either to order or in large quantities according to recipes in a ski resort restaurant/pub or or ski resort cafeteria, serving prepared meals to waitstaff, cleaning work areas, equipment, utensils, dishes, etc., closing kitchen at the end of the night by cleaning, taking care of food and waste, and shutting off all equipment. This position involves cleaning duties related to items used in cooking (including the cleaning of cooking equipment, cooking areas, cooking utensils, etc.), items used for dining and general restaurant operations (dishes, utensils, vessels, etc.), as well as emptying trash (taking care of food waste and other waste). In general, the primary focus of the position (75% or more of job time) is on cooking and food preparation, but cleaning duties are involved secondarily (25% or less of job time), including cleaning of areas and items used in food preparation, as well as occasional duties involving what would generally be considered dishwashing. Having cooks handle cooking duties primarily, and also cleaning duties secondarily, including occasional dishwashing, is part of the employer’s normal practice, is consistent with the practice of similar employers in the area, and is also a necessity due to the inability to hire enough staff to allow cooks to focus exclusively on cooking and have other workers focused exclusively on cleaning and dishwashing.
Employment period: Dec 9, 2026 – Apr 30, 2027
