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If you are looking for a fun summer job that comes with a ton of employee perks, apply today! We are looking for people with a love of the outdoors, a desire to learn, and a commitment to excellent service. Click the title link to learn more about each position. If you have any questions, please contact our hiring staff at hr@snowkingmountain.com

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Line Cook

Things to do in Jackson Hole

Job Description

Accurately and efficiently cook meat, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of final plate preparation including garnishing.  Reports to: Executive Chef / Sous Chef.

Duties and Responsibilities:

  • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
  • Assume 100% responsibility for the quality of products served.
  • Know and comply with Aurora standards for portion sizes, cooking methods, quality, kitchen rules, policies and procedures.
  • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
  • Portion food products prior to cooking according to standard portion sizes and recipe specifications.
  • Maintain a clean and sanitary work area including but not limited to tables, shelves, prep sinks, grills, broilers, fryers, steamers, sauté burners, convection oven, flat top range and refrigeration equipment.
  • Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning, and marinating.
  • Follow proper plate presentation and garnish set up for all dishes.
  • Receive, store, and rotate all products properly.
  • Assist in food prep assignments during off-peak periods as needed.
  • Responsible for closing the kitchen properly by following the closing checklist for kitchen stations. Assist others in kitchen closing procedures.
  • Attend all scheduled team meetings.
  • Performs other related duties as assigned by the Executive Chef, Sous Chef, or manager-on-duty.

Qualifications

Qualifications:

  • A minimum of 2 years of experience.
  • At least 6 months experience in a similar capacity.
  • Must be able to communicate clearly with managers, kitchen and dining room personnel.
  • Must be able to reach, bend, stoop and frequently lift up to 40 pounds.
  • Must be able to work in a standing position for long periods of time (up to 9 hours).