Cook II (Full Time Seasonal) Summer 2025 (Food Services)

SUMMARY
Acts as lead in the kitchen. Ensures that crew follows policies and procedures. Assists with training, scheduling, and providing lunch breaks. Must have at least 4 years of experience in a restaurant kitchen. Professionally Cook and create all dishes on the menu. In a timely manner prepare food that will be served to resort guests. As a customer focused organization, a crucial part of each employees job is to get and keep guests. A key part of every employee's job is to serve as a Targhee ambassador, engaging the guest at every opportunity.
EMPLOYEE PERKS
Funefits - The Perks for Grand Targhee Employees!

Employee Winter/ Summer Season PassReciprocal Skiing/ Mountain Biking at Area ResortsFree Buddy Ski/LiftPassesFood and Beverage DiscountsFree Employee ShuttleDiscounts on Skiing/ Mountain Biking LessonsRetail and Rental DiscountsLodging DiscountsOff Mountain in Town Discounts at Retailers, Restaurants, and more!To view a complete list of Employee Perks, please visit our website.

ESSENTIAL DUTIES AND RESPONSIBILITIES Including the following. Other duties may be assigned.
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.Follow guidelines set forth and recipes to create dishes.Observe and test foods to determine if they have been cooked sufficiently.Portion, arrange and garnish food so it can be served to resort guests.Clean food preparation areas, cooking surfaces and utensils.Cook II must be able to work various stations on the line.Flexible working hours.? Some job sharing may be required.This is not an exhaustive list and other duties may be assigned, as necessary.

RESPONSIBILITIES TO SAFETY:
Protect the safety of self, co-workers, and resort guests.Report any potentially harmful equipment or situations to the immediate supervisor without delay.Report safety-related accidents and incidents at once to immediate supervisor.Follow all company and department safety policies and procedures.Operate equipment safely so that it will not lead to injury to yourself or others.Drive in accordance with the law and resort policies.

SUPERVISORY RESPONSIBILITIES
This job has no supervisory responsibilities.

WORK SCHEDULE & COMMITMENT
Due to the nature of the recreation industry, we are in operation seven days a week. This includes weekends and holidays and there is no guarantee of hours. Flexible working hours may be required based on the business levels.

EDUCATION and/or EXPERIENCE
Basic knowledge of cooking methods and procedures related to the food service industry. One-year related experience and/or training; or equivalent combination of education and experience preferred.

WORK SCHEDULE & COMMITMENT
Due to the nature of the recreation industry, we are in operation seven days a week. This includes weekends and holidays and there is no guarantee of hours. Flexible working hours may be required based on the business levels.

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function

LANGUAGE SKILLS
Ability to read and comprehend simple instructions, short correspondence, and memos. Contacts with guests and employees involving routine exchange of information. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

REASONING ABILITY
Requires some judgment and some planning. Error in judgment may result in inferior quality of product service or poor guest service. Ability to apply common sense understanding to carry out detailed instructions furnished in written and verbal form.

MATHEMATICAL SKILLS
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Must be able to use unit conversions.

CERTIFICATES, LICENSES, REGISTRATIONS
Food handlers card

PHYSICAL DEMANDS
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 is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.? The employee frequently is required to taste or smell.? The employee is occasionally required to sit and stoop, kneel, crouch, or crawl.? The employee must regularly lift and/or move up to 50 pounds.?

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing 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 is frequently exposed to wet and/or humid conditions, fumes, or airborne particles, toxic or caustic chemicals, and extreme heat.? The employee is occasionally exposed to the risk of electrical shock and vibration.? The noise level in the work environment is usually loud.

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities
or qualifications associated with the job