Cook III (Full-Time, Seasonal) - Winter 26/27

SUMMARY The Lead Line Cook is instrumental in development and fulfillment of the short and long-term goals for the F&B Department.

The Lead Line Cook works with the F&B leadership team to ensure the highest quality possible products, professional working conditions & environment, employee performance, safety and sanitation for all F&B operations.

A key part of every employees job is to serve as a Targhee ambassador, engaging the guest at every opportunity.

ESSENTIAL DUTIES AND RESPONSIBILITIESinclude the following.

Other duties may be assigned including steward responsibilities when needed.

1.

Support and promotes our Sustainability Charter throughout the property.

2.

Maintain awareness of resort occupancy levels, reservations, group business and special requests and functions and their potential effect on department operations.

3.

Supervise all food, cleaning, requisitions, planning, preparation & execution in absence of the Chef.

4.

Ensure proper maintenance/cleanliness of equipment.

Reports to Chef any equipment that is not up to standards.

5.

Act at kitchen MOD in the absence of Chef.

6.

Assist in training Front of House staff in product ingredients and preparation.

7.

Work with Executive/Sous Chef/Executive Chef in menu development.

8.

Assists with inventory counts when required.

9.

Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests, co-workers, and vendors.

RESPONSIBILITIES TO SAFETY: 1.

Protect the safety of self, co-workers, and Grand Targhee Resort guests at all times.

2.

Promptly report any potentially harmful equipment or situations to the immediate supervisor and/or appropriate department(s).

3.

Report safety-related accidents and incidents at once to immediate supervisor and appropriate department(s), following documented procedures.

4.

Follow all company and department safety policies and procedures as outlined in the Resorts Occupational Safety & Health Compliance Manual and department-specific procedures or manuals.

5.

Operate equipment in a safe manner that will not lead to injury of yourself or others.

6.

Drive in accordance with the law and Grand Targhee Resort policies.

SUPERVISORY RESPONSIBILITIES This job has no supervisory responsibilities.

WORK SCHEDULE 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 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.

EDUCATION and/or EXPERIENCE Associate or bachelor's degree with major concentration in food preparation, management, nutrition or related field and a minimum of 2 years as a Lead Culinarian at mid to high volume restaurant with an industry rating hotel/resort of ...