Prep Cook / Line Cook
Prep Cook / Line Cook
General Purpose:
The Prep Cook / Line Cook I supports the AM kitchen, preparing menu items and building the foundation for the day’s service under direct supervision. This is the entry point into our BOH culinary skill ladder — the starting role for someone building foundational kitchen skills in a fast-paced, high-volume ski resort dining operation serving thousands of guests a day.
Kitchen and station placement is determined based on business need and applicant fit at the time of hire.
This is a seasonal position from November or December to April 15, 2027. Dates are subject to change based on the availability of the applicant and needs of the business. This role comes with a free season pass for you and your dependents. For a full list of benefits visit purgatory.ski/employee-benefits/.
Hiring for our seasonal positions occurs on a rolling basis. This position will remain open until filled.
Essential Duties/Responsibilities (specific tasks vary by station assignment):
- Prep and stock your assigned station before service and maintain levels throughout the shift
- Prepare menu items to recipe and portion standards — which may include portioning, balling, and proofing dough and prepping sauces and toppings, or preparing breakfast and lunch menu items, depending on your station and venue assignment this does vary widely
- Label, date, and rotate all prepped product following FIFO and food-safety standards
- Stock and rotate your station’s line before service and again at shift handoff, as applicable
- Communicate clearly with teammates and the shift lead / Kitchen Manager during rushes
- Flag low stock, shortfalls, food quality, food safety, and equipment issues to the shift lead / Kitchen Manager or other applicable person
- Assist with dish, stocking, and general kitchen support as needed
- Follow all food safety, sanitation, and equipment-use procedures
- Maintain recipe, portion and presentation consistency during all times, including high volume periods