Line Cook--Housing Available

General Purpose:

The Line Cook is responsible for preparing various food products in the embodiment of the Club at Crested Butte’s standards of service and member experience. This is a seasonal job from May to October, housing will be provided.

Essential Duties:

· Cook on the line and prepare food items before and during service as needed.

· Maintain quality control for all products, including monitoring freshness of product daily.

· Follow recipes and/or product directions for proper food preparation.

· Transfer supplies and equipment between storage and work areas by hand or cart.

· Prepare appropriate equipment for cooking.

· Operate kitchen utensils and/or equipment used for weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, slicing, assembling and kneading of food products.

· Follow proper food handling procedures including wrapping, labeling, dating, stocking, storing, rotating and checking temperatures of products.

· Clean and sanitize workstation and equipment.

· Perform other duties as assigned by the Executive Chef.

Physical Demands:

· Physical activity may include long periods (6‐8 hours) of standing, walking, bending, reaching, and scooping.

· Regularly lifts 25 pounds and occasionally lifts up to 50 pounds.

· Noise level can be moderate to loud.

· Occasionally works in wet or humid conditions (non-weather); may come into contact with toxic or caustic chemicals. Occasionally works in extreme cold or heat (non-weather); may work in outdoor weather conditions.

Education/Experience:

· Three to six months related experience and/or training; or equivalent combination and experience.

Work Requirements:

· Ability to work extended hours during golf and holiday seasons.

· Ability to work nights, weekends, and holidays as required.

· Possesses high ethical standards.

· Strong communication and organizational skills.