Location: Killington, Vermont

Killington and Pico Resort is the biggest mountain in the East, home to the most adventure you’ll find all year long, and a great place to start, build and grow your career. With seven distinct mountain areas, including Vermont’s highest lift-serviced peak, the opportunities are endless throughout the longest ski season in the East, and into the summer with mountain biking, golf and more. Join an enthusiastic team that strives to deliver the best guest experience possible, while taking advantage of all these mountains have to offer. Killington Resort is committed to employee wellness, safety, growth opportunities, and provides a wide variety of resort benefits, including access to our unparalleled playground. 

Compensation and Benefits: 

Compensation: Starting pay rate of $20.00, actual wage will be adjusted based on experience.

Benefits: Full-time, seasonal position eligible for a season pass for employee/dependents and privileges at several other resorts. Several discount programs (e. food & beverage, retail/rental, tickets, etc.) also available. 

Job Summary:

As part of the lodge or restaurant culinary teams, Cook II staff are responsible for preparing and cooking large quantities of soups, meats, vegetables, desserts, and other food items in a cafeteria or restaurant environment. Cook II team members will perform work station cleaning duties, including washing dishes and items used in food preparation and help to maintain the outdoor service areas, loading docks, building entrances and garbage disposal areas by removing snow and spreading sand/grit.

Summary of Key Responsibilities: 

Responsibilities and essential job functions include but are not limited to the following: 

Supervise and assist with setting up and stocking work areas with all necessary food, supplies and equipment

Supervise and assist with the preparation of various hot foods, such as cooking basic sauces, soups and vegetable dishes, butchering meats, poultry and fish

Supervise and perform a variety of more complex cooking tasks, such as sautéing

Supervise and assist with the proper plating of dinners

Supervise and assist with the preparation of various breakfast and/or luncheon entrees and side dishes

Oversee a variety of other basic food preparation tasks, such as the cleaning and cutting of fruits and vegetables, preparing of individual portions of side dishes and desserts, slicing of meats and cheese, and the like

Ensure that foods are maintained at proper temperatures for serving

Ensure that established health and safety procedures are followed

Monitor all foods for quality of taste, texture and appearance

Monitor all food production methods for cost and time efficiency

Train and plan, assign, check, and evaluate work of 3 to 6 line and prep cooks and other kitchen staff

Supervise and assist with various inventory control and ordering tasks

Assist in menu planning for assigned meals/functions

Keep work station clean and sanitary, wash dishes and items used in food preparations

Assist as needed with clearing outdoor service areas and trash areas of snow/ice and spreading sand/grit as needed

Provide superior service to our customers (internal and external) at all times. Follow the Resort Etiquette Guidelines while interacting with the guests and respond to all guests in a courteous, efficient manner

Perform other tasks as assigned

Basic Qualifications: 

Basic education (high school), training in culinary arts school plus one to two years of professional cooking experience, or a combination of education and experience from which comparable knowledge and skills are acquired

Six months of culinary experience in a high-end restaurant, resort, or private club experience

Ability to lift up to 40 pounds

Some previous supervisory experience desirable

Required Knowledge, Skills, and Abilities:

Broad base of knowledge and skills in quantity food handling, preparation, and cooking. Good understanding of restaurant kitchen operations

Good basic reading, writing, and math skills   

Good basic knowledge of inventory control, ordering, menu planning, and quality control methods

Ability to learn quickly

Ability to understand and carry out oral and written instructions and request clarification when needed

Strong interpersonal skills

Ability to work as part of a team

Ability to build relationships

Ability to stand for long periods of time

It is the policy of Killington/Pico Ski Resort Partners, LLC to provide equal opportunity and employment to all staff and applicants.  No person shall be discriminated against in any condition of employment because of race, color, religion, ancestry, national origin, sex, sexual orientation, gender identity, place of birth, age, physical or mental condition, or any qualified individual with a disability or veteran status. 
 
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