Line Cook III - Full-time / Part-time

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

POSITION SUMMARY

Provide an expedited and precise food product for Snowshoe Mountain, WV.

                                                                                                                                              

ESSENTIAL DUTIES

This position is responsible for the following job results.

 

Precisely and consistently deliver on guest food orders by following recipes and instructions form 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 competition 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 The 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

Basic Knife Skills

Be able to identify each knife and it purpose show competency with consistent cuts

Able to perform fish cut to proper weights

Soups & sauces

Able to prepare soups consistently by using established recipes Able to prepare soups from scratch without recipe

Able to prepare the five mother sauces

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

Grande Manger

Able to perform consistent knife cut on fruits and vegetables Able to prepare Cold H'Dorvourves

Able to open Clams & Oysters

Able to prepare cold salads in bulk according to established recipes

 

Exhibits proper skills and technique on:

Open flame with saute pan

Flat top with saute pan

 

Exhibits knowledge of proper seasoning

Able to prepare eggs to order using a saute pan

Able to prepare pasta dishes consistently according to recipe Time Management

Able to acknowledge directions from Chef/Expeditor and professionally respond  back

Able to consistently execute proper plating of product from this station Maintains a neat, sanitized work area and floor

Maintains proper par stack of all products on this station, Notifies Chef of any shortages before they occur

Broiler

Able to identify meat cuts (Filet, Strip, Ribeye, etc.)

Able to consistently cook meats to proper temperatures. Able to acknowledge directions from Chef/Expeditor and professionally respond back

Able to consistently execute proper plating of product from this station

Understands and exhibits proper skill to cooking with deep fryer Able to cook products thoroughly

Able to properly filter and maintain fry station

Able to acknowledge directions from Chef/Expeditor and professionally respond  back

Able to consistently execute proper plating of product from this station

Pantry

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. Maintains a neat, sanitized work area and floor

Maintains proper par stack of all products on this station, Notifies Chef of any shortages before they occur

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 Culinary Degree beneficial

West Virginia Food Handlers Certificate required

 

Experience:  1-3 years of prior Cook experience

 

LEADERSHIP

Understands business complexities and assumes responsibility for driving change

Leads employees or teams of employees to achieve goals

Guides employees through periods of change, even during difficult times or in the face of hard business decisions

Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability

ENGAGEMENT

Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box

Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not

Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention

Demonstrates true passion for the job, the resort, and the company overall

Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship.

COMMUNICATION

Communicates clearly and appropriately - both orally and in writing

Responds to questions or requests in a timely manner

Conducts regular one-on-one and departmental meetings to ensure a good flow of information

Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered

All communication is down home and strives to improve upon a high level of guest service in a friendly manner

Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs.  Is able to learn quickly those applications not known.

DELIVERY

Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall

Delivers highly accurate end-work product personally and through overseeing others

Able to analyze numbers and draw conclusions from statistical information

Meets or exceeds financial goals, budgets, forecasts

Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate

Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests’ expectations

FLEXIBILITY

Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change

Adjusts budgets and reforecasts as needed across the year based on changing business needs

Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary

Inspires a unified team through understanding was is required for successful, cooperative and fun team success

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