Banquet Cook - Summer Season

Seasonal

Who We Are:  At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone.  

Perks & Benefits:

• Free season pass to Winter Park and all Alterra Resorts
• Discounted friends & family tickets
• Medical, dental, vision, life, paid parental leave and more for eligible employees
• 401(k) plan with 100% company match - up to 4%
• Mental health resources for all employees
• Food & beverage and retail discounts 
• Onsite employee childcare based on availability
• Discounted equipment rentals, pro-deals, and more

POSITION SUMMARY: 

This is your opportunity to show your creativity and improve your culinary skills while working in an exciting mountain environment. Essential responsibilities include the ability to work at a scratch kitchen making sauces, Knife skills, butchering meat, follow a prep list with minimal help , pantry, sauté, high-volume environment. Experience with large banquets. Must be able to follow and understand recipes and standards, demonstrate teamwork with all staff and continually strive to exceed guests' expectations. The ability to multi-task is a must.  A Banquet Cook is a culinary professional responsible for preparing meals for large-scale events such as weddings, corporate functions, and holiday parties. They work closely with kitchen staff, executive chefs, and event planners to ensure that all dishes are cooked, plated, and served to meet high standards of quality and presentation. Banquet Cooks often work long hours, including early mornings, late nights, weekends, and holidays. The role requires standing for extended periods and handling multiple tasks simultaneously in a high-pressure environment

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. 

 

ESSENTIAL DUTIES: 

• Adhering to all policies and procedures 
• Being a part of a team environment 
• Maintaining a clean, sanitary, and safe working environment  
• Must have the ability to work in a fast-paced environment 
• Responsible for portion control and prep levels based on anticipated business 
• Responsible for minimizing food waste and recording all food waste 
• Take responsibility and ownership for food quality served to our guests 
• Takes direction from Chef, Sous Chef and Outlet Managers 
• Must perform detailed line checks before each shift  
• Reads, understands, and follows recipes cards and food quality standards  
• Assist in creation, usage and follow trough of prep, cleaning and closing lists  
• Understands and follows all Health Department rules and regulations 
• Responsible for food temperature checks on the line and documentations 
• Responsible for cooler and freezer checks and documentation 
• Must be capable of training lower-level cooks in proper preparation of Banquet recipes.    
• Has a helpful attitude towards all kitchen and front of house staff 
• Assist in food ordering 
• Must be capable of delegating workload at all times. Does not get tied down to one task during food service 
• Assist in monthly inventory 
• Will oversee up to 4 employees -