Winter 24/25: Cook II

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