This job board retrieves part of its jobs from: Toronto Jobs | Emplois Montréal | IT Jobs Canada

Bringing you the hottest job offers in California

To post a job, login or create an account |  Post a Job

Food & Beverage Line Cook Experienced – Winter Seasonal – Full Time

Squaw Valley Alpine Meadows

This is a Full-time position in Olympic Valley, CA posted November 20, 2020.

About Squaw Valley | Alpine Meadows

Squaw Valley Alpine Meadows is an internationally renowned mountain resort in North Lake Tahoe, California and proud host of the 1960 Olympic Winter Games. The resort spans 6,000 skiable acres across two mountains, with stunning views of Lake Tahoe and the Sierra Nevada. Skiers and riders of all ability levels are welcomed by over 65 percent beginner and intermediate terrain, while legendary steeps, towering cliffs and heart-pumping chutes continue to be ground zero for boundary breaking skiing and riding. The resort features slopeside lodging at The Village at Squaw Valley®, which bustles year-round with nonstop events and over 50 bars, restaurants and boutiques. With an annual average of 450 inches of snowfall and 300 sunny California days, Squaw Valley Alpine Meadows is known as the Spring Skiing Capital and provides the longest ski and snowboard season in Lake Tahoe. Squaw Valley Alpine Meadows is on the Ikon Pass, the new standard in season passes, which grants access to 44 iconic destinations across five continents. Ahead of the 2020-21 ski season, Squaw Valley Alpine Meadows announced its commitment to change the resort name, removing the word “squaw,” which is widely considered offensive. The resort has begun work on determining a new name, which will be unveiled in 2021. Visit the Squaw Valley Alpine Meadows website or call 1.800.403.0206 to learn more. You can also visit us on Instagram, Twitter, Facebook and Vimeo.

A Great Job and Benefits to Match:

  • Free skiing + riding privileges to 14 iconic resorts including Squaw Valley, Alpine Meadows, Mammoth Mountain, Steamboat, Solitude and more!
  • 401(k) plan with generous company match
  • Free lift tickets, plus 50% off lift tickets
  • 25%-50% discount at Food & Beverage locations at Squaw and Alpine
  • 30% discount at Squaw Valley operated retail stores, including The North Face, Oakley and more
  • Employee Assistance Program (EAP)

 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

Applicants must be 18 years of age.

Essential Job Responsibilities/Duties/Tasks for all Cook positions include the following; other duties may be assigned:

  1. Prepare all food as directed in a timely and sanitary manner.
  2. Execute menu items on grill, deep fryer, and prepare soups and other special items.
  3. Wash, clean, chop, dice, grate, slice a variety of meat, poultry, vegetables and other food items and place in proper containers.
  4. Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  5. Has understanding and knowledge of how to properly use and maintain all equipment in the station.
  6. Maintain a clean and sanitary work station including tables, shelves, walls, grills, fryers sauté burners and refrigeration equipment.
  7. Leads daily cleaning and line organization.
  8. Knowledge and ownership of CA Health Code items and checks daily temp logs on refer and prepped food.
  9. Inform Kitchen Manager or Chef of product shortages, equipment of food quality problems.
  10. Assist and guide other line cooks and prep cooks on a day to day basis for prep and other functions in the kitchen.
  11. Monitor sanitation practices to ensure that employees follow standards and regulations.
  12. Execution/recipe development of sauté and pantry station.
  13. Help the flow of food from time of delivery to the point it goes out to our guests.
  14. Exceptional comprehension of each line station and cooking techniques.
  15. Understanding and daily execution of mise en place lists.
  16. Must participate in restaurant opening and closing procedures.
  17. Participate in trash, recycling, and compost sorting efforts.
  18. Executes daily quality assurance tests of pantry and sauté stations.
  19. Knowledge of all techniques used in recipes and makes sure other cooks are following using the right techniques to consistently achieve desired outcome.
  20. Knowledge and ability to receive orders, rotate stock, and communicate product shorts.

 Competencies and Job Requirements:

  1. Effective communication skills, oral & written.
  2. Strong sense of customer service & safety awareness.
  3. Able to understand and follow verbal and written instructions.
  4. Have a neat & clean appearance in compliance with the company grooming standards.
  5. Punctual, able to report at scheduled start time.
  6. Work well as part of a team.
  7. Works under moderate supervision. Able to work multiple stations.

Physical Requirements:

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 must be capable of walking or standing 90% or more of a normal 8 hour work shift and must be capable of frequently carrying, lifting. pushing or pulling up to 35 lbs.

Working Conditions:

Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to outside weather conditions.

Hazardous Materials/Noise: The noise level in the work place is usually loud. Frequent exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Frequent exposure to toxic, caustic chemical hazards.

Experience

Required

  • Must have or be able to obtain a California Food Handlers card.
  • 2 year(s): Experience as a line cook; Able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying, broiling.

Preferred

  • Culinary degree.

Education

Required

  • High School or better