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

SUMMARY Acts as lead in the kitchen.

Ensures thatcrew follows policies and procedures.

Assistswith training, scheduling, and providing lunch breaks.

Professionallyprepare all dishes on the menuin a timely mannerforresort guests.

As acustomer-focusedorganization, 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.Must have at least 4 years of experience in a restaurant kitchen.

ESSENTIAL DUTIES AND RESPONSIBILITIESIncluding the following.

Other duties may be assigned.

Inspect food preparation and serving areas to ensure observance of safeand sanitary food-handling practices.Follow guidelinesand recipes to create dishes.Examineand test foods todetermine if they have been cooked sufficiently.Portion, arrange and garnish foodto be served to resort guests.Clean food preparation areas, cooking surfaces and utensils.Work various stations on the line.Flexible working hours.

Some job sharing may be required.This is not an exhaustive listand other duties may beassigned,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 withthe law and resort policies.

SUPERVISORY RESPONSIBILITIES This job has no supervisory responsibilities.

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 abilityrequired.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.

Must have at least 4 years of experience in a restaurant kitchen.Must have foodhandler's card.

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.

LANGUAGE SKILLS Ability to read andcomprehendsimple 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,operatingand maintenance instructions, and procedure manuals.

REASONING ABILITY Ability to carry out detailed but uninvolved written or verbal instructions.

Ability to deal with problems involving a few concrete variables in standardized situations.

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 disabilit...