What are the responsibilities and job description for the Cook III/ Lead Line Cook (Full-Time Seasonal) Summer 2025 position at GRAND TARGHEE RESORT LLC?
SUMMARY
The Lead Line Cook is instrumental in supporting/develop and fulfills the short/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 from all F&B operations. A key part of every employee’s job is to serve as a Targhee ambassador, engaging the guest/internal/external at every opportunity.
Employee Perks
Funefits - The Perks for Grand Targhee Employees!
- Employee Winter/ Summer Season Pass
- Reciprocal Skiing/ Mountain Biking at Area Resorts
- Free Buddy Ski/Lift Passes
- Food and Beverage Discounts
- Free Employee Shuttle
- Discounts on Skiing/ Mountain Biking Lessons
- Retail and Rental Discounts
- Lodging Discounts
- Off 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 include the following. Other duties may be assigned including steward responsibilities when needed.
- Read, understand and abide by employee handbook, resort policies, department procedures and state & federal healthy & safety regulations.
- Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests, co-workers and vendors.
- Leads by example, adhere to Grand Targhee Food and Beverage Standards.
- Maintain awareness of all safety & security procedures relevant to the department & resort. Ensure department members are familiar with and adhere to them as well.
- Supports and promotes our Sustainability Charter through out the property.
- Maintain awareness of resort occupancy levels, reservations, group business and special requests and functions and their potential affect on department operations.
- Supervise all food, cleaning, requisitions, planning, preparation & execution in absence of the Chef.
- Responsible to ensure proper maintenance/cleanliness of equipment. Reports to Chef any equipment that is not up to standards.
- Act at kitchen MOD in the absence of Chef.
- Assist in training FOH staff in product ingredients and preparation.
- Works with Executive/Sous Chef/Executive Chef in menu development.
- Assists with inventory counts when required.
EQUIPMENT USED:
- Personal computer
- All F&B equipment—hoods, slicers, dish machine, ranges, microwave, broiler, steamers, coffee makers, knives, etc.
RESPONSIBILITIES TO SAFETY:
- Protect the safety of self, co-workers, and Grand Targhee Resort guests at all times.
- Promptly report any potentially harmful equipment or situations to the immediate supervisor and/or appropriate department(s).
- Report safety-related accidents and incidents at once to immediate supervisor and appropriate department(s), following documented procedures.
- Follow all company and department safety policies and procedures as outlined in the Resort’s Occupational Safety & Health Compliance Manual and department-specific procedures or manuals.
- Operate equipment in a safe manner that will not lead to injury of yourself or others.
- Drive in accordance with the law and Grand Targhee Resort policies.
WORK SCHEDULE & COMMITMENT
Due to the always changing schedule of the housekeeping department, days off may change month to month but two days off in a row are guaranteed. There is the possibility for overtime if any employees call off. Overtime is not guaranteed.
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
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 3-4 Diamond/Star. An equivalent combination of relevant education and/or experience may be considered.
MATHEMATICAL SKILLS
Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
CERTIFICATES, LICENSES, REGISTRATIONS
Food handler’s card preferred.
PHYSICAL DEMANDS & WORK ENVIRONMENT
The physical demands and work environment 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 100 pounds.
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.
