Pizza Cook

Purgatory Group; Colorado; On-site; USD 10,000 - 60,000; Full time

Job summary

A leading company in the ski industry is seeking a Pizza Cook I to join their seasonal team at Purgatory Resort. This role involves preparing menu items with an emphasis on quality, guest service, and kitchen cleanliness, while also offering a seasonal pass and various benefits. Ideal candidates will possess strong food preparation skills and at least one year of food service experience.

Benefits

Free season pass for you and your dependents

Qualifications

• Basic interpersonal and communication skills are essential.
• Minimum 1 year food service experience is required.

Responsibilities

• Prepare menu items based on established specifications.
• Control waste and theft through continuous monitoring and training.
• Maintain cleanliness of the kitchen and assist in putting away orders.

Skills

Food preparation

Inventory control

Sanitation standards

Communication skills

Education

ServSafe Certification

Minimum 1 year food service experience

Job description

Job Details

Job Location: Purgatory Resort - DURANGO, CO

Position Type: Seasonal

Salary Range: $16.00 - $20.00 Hourly

Description

Pizza Cook I

General Purpose:
Pizza making is a craft that we take great pride in. We make all our dough in house. We strive to make everyone
feel welcome by providing gluten sensitive options as well as vegetarian and vegan menu items. We use a
traditional deck oven that allows for flexibility and creativity.

This is a seasonal position from 6/9/25 to 10/5/25. Dates are subject to change based on the availability of the
applicant and needs of the business. This role comes with a free season pass for you and your dependents. For a
full list of benefits visit https://www.purgatory.ski/employee-benefits/

Job Posting Deadline: Applications are reviewed on a rolling basis. This position will remain open until filled

Essential Duties/Responsibilities:

• Prepare menu items based on established specifications.
• Assist in prep levels through established prep procedures.
• Guest service and interaction as needed.
• Control waste and theft through continuous monitoring and training.
• Plan and carry out the manager's list for next day’s needs and for special events/ daily operations.
• Maintain cleanliness of the kitchen, storage areas and cooking line.
• Assist in putting away orders & organizing products.
• Lead kitchen production. Supervise kitchen staff for menu preparation based on established specificationregarding ingredients and portion control.
• Develop and create specials
• Assign duties for all kitchen staff and food servers
• Order inventory through established requisition procedures
• Execute special events and functions
• Assists in scheduling Kitchen and Back of House Staff.
• Other duties as assigned.Prepare menu items based on established specifications.
• Assist in prep levels through established prep procedures.
• Guest service and interaction as needed.
• Control waste and theft through continuous monitoring and training.
• Plan and carry out the manager's list for next day’s needs and for special events/ daily operations.
• Maintain cleanliness of the kitchen, storage areas and cooking line.
• Assist in putting away orders & organizing products.

Qualifications

Knowledge, Skills & Abilities:

• Strong knowledge of food preparation, storage procedures, inventory control, sanitation standards, and commercial kitchen equipment.
• Basic interpersonal and communication skills.
• Must be 18 years of age or older.
• Required mental abilities include alertness, precision, ingenuity, problem-solving, sound judgment, reasoning, aesthetic awareness, imagination, patience, persuasiveness, verbal communication skills, and sensory discrimination (tactile, olfactory, and visual). Additional qualities such as memory, creativity, concentration, and initiative are also essential.

Education and Experience:

• Minimum 1 year food service experience.
• ServSafe Certification preferred.

Working Environment/Physical Activities:
This position is primarily performed indoors (80–100% of the workday), with some roles requiring outdoor
work. Some cook positions may involve working outdoors for the majority of the shift. The role involves
prolonged standing (up to 80%) and walking (approximately 20%).

Essential physical activities include frequent lifting and carrying (up to 70 lbs), occasional pushing/pulling (up
to 150 lbs), and operation of kitchen equipment. The position also requires occasional bending, kneeling,
climbing, and frequent reaching, handling, and sensory engagement (e.g., tasting, smelling).
Visual and sensory requirements include frequent use of near and far vision, depth perception, color, and field
vision.

The work environment may involve regular exposure to kitchen-related hazards (e.g., heat, equipment, fumes,
and cleaning chemicals). Reasonable accommodations may be made to enable individuals with disabilities to
perform the essential functions of the job.