(winter) Food & Beverage Line Cook III
Snowshoe Mountain - Snowshoe, WV

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Job Purpose

To create high quality foods which meets or exceeds the guests expectations by constantly producing the most wholesome foods possible


To perform this job successfully, an individual must be able to perform each essential job result satisfactorily. The employee is responsible for the following “job results”.

Produces high quality food


Ensuring the product meets menu specifications and is prepped accordingly

Maintains work pace in a timely fashion


Completing all prep work and re-stocking before production begins

Meets the guests expectations


Cooking orders the right specifications and correct plate presentation

Follows WV health code regulations


Ensuring the work place is neat and clean at all times

Ensures product is stored

By rotating stock, storing in proper areas, and letting the chef know if product or quality

is low

Maintains kitchen equipment


Cleaning and using all safety precautions

Keeps a professional attitude at all times


Dressing in a clean uniform and having good personal hygeine

Maintains good work habits


Working with other line cooks who are not as experienced and also directing line workers

Contributes To Team Effort


Accomplishing related results as needed


The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Any Intrawest employee who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Intrawest Driver’s Standards Policy. This policy also applies to employees driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Intrawest Driver’s Standards Policy; if you have not – please contact your Risk/Safety or HR/EE Department.


The knowledge, skill and ability an incumbent must have in order to accomplish the job results and to perform the job duties.

Education: One year Certificate from college or technical school; one to three years in related experience and or training; or equivalent combination of education and experience.

Prior Experience

Specific Experience: Working in a professional kitchen as a line cook

Length of Experience: 1 to 3 years

Specific Certifications, Licenses Required:

WV Food Handlers Card


This position has some responsibility for assisting, instructing, directing or checking the work of others. It does not have any formal supervisory responsibilities.


Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee is required to stand or sit. The employee is occasionally required to climb or balance; and stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 0-15 pounds, frequently lift and/or move up to 20 pounds, and occasionally lift and/or move up to 50 pounds.

Specific vision abilities required by this job include close vision, and ability to adjust focus. The incumbent is required to be mentally alert while performing this job.


The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Always standing

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