Cook I (Full-Time Seasonal) Summer 2025 (Food Services)

SUMMARY
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.

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
1. Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
2. Follow guidelines set forth and recipes to create dishes.
3. Observe and test foods to determine if they have been cooked sufficiently.
4. Portion, arrange and garnish food so it can be served to resort guests.
5. Clean food preparation areas, cooking surfaces and utensils.
6. Flexible working hours. Some job sharing may be required.
7. This is not an exhaustive list and other duties may be assigned as necessary.

RESPONSIBILITIES TO SAFETY:
1. Protect the safety of self, co-workers, and resort guests at all times.
2. Report any potentially harmful equipment or situations to the immediate supervisor without delay.
3. Report safety-related accidents and incidents at once to immediate supervisor.
4. Follow all company and department safety policies and procedures.
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 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 ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE
Basic knowledge of methods and procedures related to food service industry. Six months to one year related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS
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 poor quality or product service or poor guest service. Ability to apply common sense understanding to carry out detailed instructions furnished in written and oral form.

MATHEMATICAL SKILLS
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

CERTIFICATES, LICENSES, REGISTRATIONS
Food handlers card

OTHER SKILLS AND ABILITIES
Routine duties require the use of various policies and procedures.

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 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.