Grille Line Cook: Fast-Paced Kitchen & Guest-Focused

Bear Creek Mountain Resort; Red Lion (York County); On-site; USD 32,000 - 50,000; Full time

Benefits offered by this job

Skiing and snowboarding discounts

Free ski rentals

Free snow tubing

Discounts at hotel gift shop

Spa discounts

401(k) program

Job summary

Bear Creek Mountain Resort is seeking a guest-focused Grille Line Cook to contribute to a high-quality dining experience in our Grille back-of-house team. You will work with the team and individually to prep, cook and plate menu items while maintaining sanitation and hotel standards.

Key duties include set-up, stock replenishment, daily prep, coordinating with the Head Cook/Sous Chef, and supporting service staff during peak periods.

Qualifications

• Must be 18+ years old.
• 2-3 years experience in high-volume, professional restaurant preferred.
• Reliable transportation.
• Excellent kitchen administration knowledge and ability to work as part of a team.
• Strong organization and active listening skills.
• Ability to stand for long periods and lift up to 30 pounds.
• Availability during peak hours including weekends and holidays.

Responsibilities

• Set up workstation with required tools, equipment and supplies.
• Inspect cleanliness and working condition of all tools and equipment.
• Transport and stock supplies from storeroom to designated areas.
• Start prep work for daily menu items and organize prep items.
• Inform head chef of shortages and assist during busy periods.
• Maintain storage procedures per health regulations and hotel requirements.
• Assist with closing duties and return items to storage.

Skills

Communication

Teamwork

Detail orientation

Time management

English proficiency

Active listening

Food safety knowledge

Physical stamina

Tools

Kitchen tools and equipment

Job description

Bear Creek Mountain Resort is seeking a guest-focused Grille Line Cook to contribute to a high-quality dining experience in our Grille back-of-house team. You will work with the team and individually to prep, cook and plate menu items while maintaining sanitation and hotel standards.

Key duties include set-up, stock replenishment, daily prep, coordinating with the Head Cook/Sous Chef, and supporting service staff during peak periods.