Trail's End Cafe Cook - PT

Bear Creek Mountain Resort; Pennsylvania; On-site; USD 21,000 - 30,000; Full time

Benefits offered by this job

Skiing and snowboarding

Free rentals

Free snow tubing

Referral bonus

Discounted tickets for Bear Creek

Free access to Mountain Activity Ctr/4

50% off for 4 family members orFriends

Discounts at Hotel gift shop

Discounts at Restaurants

401(k) program

Job summary

Bear Creek Mountain Resort's Trails End Café is seeking a dedicated Cook focused on guest satisfaction and quality. The role emphasizes teamwork, precise execution of prep and menu items, and adherence to health standards to deliver a memorable dining experience.

You will work with the BOH team to support daily operations and ensure service excellence through reliable preparation, organization, and swift communication during peak periods.

Qualifications

• Basic cooking knowledge and skills.
• Knowledge of health and safety regulations in a kitchen.
• Strong organizational and time management abilities.
• Ability to work cohesively with team and follow directions.
• Capable of handling high-pressure situations with guests in mind.

Responsibilities

• Maintain sanitation and health standards in the kitchen.
• Assist Executive Chef and team with daily prep and service items.
• Set up and break down workstation and reach-ins.
• Monitor inventory and communicate shortages or needs.
• Assist during busy periods to ensure quality guest experiences.

Skills

Basic cooking

Safety compliance

Organizational skills

Teamwork

Attention to detail

Job description

The ideal Trails End Café Cook for Bear Creek is a guest service focused individual with the ability to help create a positive, memorable experience for our guests. The successful team member will be able to work with their team as well as individually, have good communication skills, be detail oriented and foster the Bear Creek culture by focusing on our guests. This position will be an important member of the Trails End Café BOH team, executing established menu items ensuring a high-quality food experience fulfilling our dining standards

WHAT WE EXPECT FROM YOU:

• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
• Meet with Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
• Set up workstation with required tools, equipment and supplies
• Inspect the cleanliness and working condition of all tools, equipment and supplies.
• Check production schedule and pars
• Establish priority items for the day
• Inform the Executive Chef of any supplies that need to be requisitioned for the day's tasks
• Transport supplies from the Storeroom and stock in designated areas
• Start prep work on items needed for the menu of the day
• Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service
• Inform the Executive Chef of any shortages before the item runs out
• Inform F&B service staff of 86'd item and amount of available menu specials throughout the meal period
• Communicate any assistance needed during busy periods to the Executive Chef to ensure optimum service to guests
• Maintain proper storage procedures as specified by Health Department and Hotel requirements
• Closing Duties:
  • Return all food items to the proper storage areas
  • Wrap, cover, label and date all items being put away
  • Straighten up and organize all storage areas
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves
  • Return all unused and clean utensils/equipment to the specified locations
  • Turn off all equipment not needed for the next shift

WHAT WE EXPECT FROM ALL BCMR TEAM MEMBERS:

• Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day. Ensure unresolved incidents are reported to Manager/Supervisor
• Familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately
• Contribute to the team's success by accomplishing tasks and assisting with projects as needed
• Maintain knowledge and compliance with departmental policies, service procedures, and standards
• Work as a team member to ensure our guests have the best possible experience
• Understand emergency procedures and be able to apply them when necessary
• Report any incidents, property damage or injuries immediately to Manager/Supervisor
• Attend department meetings and training sessions as necessary
• Other duties as assigned by Manager and/or Supervisor
• Support Southern Management's Mission, Vision, and Values
• Comply with Bear Creek and Southern Management's policies and procedures

Requirements

QUALIFICATIONS:

• Must be at least 18 years of age
• 1-2 years previous kitchen/cooking experience preferred
• Availability during peak operating times, i.e.: weekends, holidays and special events

JOB KNOWLEDGE & SKILLS:

• Basic cooking skills and knowledge
• Knowledge of health and safety regulations
• Strong organizational and time management skills
• Compute basic arithmetic and mathematical calculations
• Perform job functions with attention to detail, speed and accuracy
• Follow directions thoroughly
• Work cohesively with co‑workers as part of a team
• Work with minimal supervision
• Ability to work effectively in stressful, high‑pressure situations while maintaining composure and guest satisfaction

PHYSICAL DEMANDS & EVIRONMENTAL CONDITIONS:

PHYSICAL DEMANDS

Physical Demands data elements provide a systematic way of describing the physical activities that an occupation requires of a worker. The assessment of these elements is focused primarily on the physical demands of the job - not the physical capacities of the worker. Physical Demand refers to the level and/or duration of physical exertion generally required to perform occupational tasks (sitting, standing, walking, lifting, carrying, reaching, pushing, and pulling).

• Climbing Ramps/Stairs : Ascending or descending ramps and/or stairs using feet and legs. Hands and arms may be used for balance (e.g., to hold a railing). Note: Stairs involved in commute/getting into building are excluded if work is always performed in one building. Stairs onto a vehicle or a piece of machinery/equipment are included.
• Communicating Verbally : Expressing or exchanging ideas by means of the spoken word to impart oral information to clients or the public and to convey detailed spoken instructions to other workers accurately, loudly, or quickly.
• Fine Manipulation : Picking, pinching, or otherwise working primarily with fingers rather than the whole hand or arm as in gross manipulation.
• Gross Manipulation : Seizing, holding, grasping, turning, or otherwise working with hand(s). Note: Fingers are involved only to the extent that they are an extension of the hand.
• Hearing Requirements : The ability to hear, understand, and distinguish speech and/or other sounds (e.g., machinery alarms, medical codes/alarms).
  • One-on-one (in person)
  • Group or conference (in person)
• Lifting/Carrying : Lifting is to raise or lower an object from one level to another (includes upward pulling). Carrying is to transport an object -- usually by holding it in the hands or arms but may occur on the shoulder. Up to 50 pounds
• Near Visual Acuity : Clarity of vision at approximately 20 inches or less (i.e., working with small objects or reading small print), including use of computers.
• Pushing/Pulling : May involve use of hands/arms, feet/legs, and/or feet only done with one side of the body or both sides.
  • Pushing - Exerting force upon an object so that the object moves away from the force
  • Pulling - Exerting force upon an object so that the object moves toward the force
• Reaching At/Below Shoulder Level : Extending hand and arms from 0 up to 150 degrees in a vertical arc. Reaching requires the straightening and extension of the arm and elbow and the engagement of the shoulder. The elbow does not need to be locked at any time and the arm does not need to remain in a continuously straight position.
• Reaching Overhead : Extending hands and arms in a 150 to 180 degrees vertical arc. Reaching requires the straightening and extension of the arm and elbow and the engagement of the shoulder. The elbow does not need to be locked at any time and the arm does not need to remain in a continuously straight position.
• Standing/Walking : Standing is to remain on one's feet in an upright position at a workstation without moving about. Walking is to move about on foot.
• Stooping : Bending the body downward and forward by bending the spine at the waist - requiring full use of the lower extremities and back muscles.

ENVIRONMENTAL CONDITIONS

• Extreme Cold: Exposure to non-weather-related temperatures that are:
  • 32 degrees or colder if the exposure is for less than 2/3 of the workday
• Extreme Heat: Exposure to non-weather-related temperatures that exceed:
  • 85 degrees in a humid atmosphere
  • 90 degrees in a dry atmosphere
• Noise Intensity Level: The noise intensity level to which the worker is exposed in the job:
  • Loud

Bear Creek offers loads of discounts and privileges for our team members.

Skiing and snowboarding *

Free rentals*

Free snow tubing*

Referral bonus

Discounted tickets for Bear Creek events

Free access to Mountain Activity Center activities for team members and 50% off for 4 family members or friends*

Discounts on items from the Hotel gift shop and Slopeside Sports retail store

Discounts at the Spa

Discounts at our Restaurants*

1 Employee Benefit Pass to ski and snowboarding at a reduced price

Discount programs with outside companies

Hours worked on Company holidays (4 days/year) will be paid d ouble time

401 ( k ) program for team members 21 and over

*Some restrictions apply based on availability and seaso

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