Cook I-III, - DOE, Part-Time

Part-time

Description

Consistently recognized as a Top National and Colorado Workplace, Breckenridge Grand Vacations builds, markets, and operates luxurious resort properties. Grand Lodge on Peak 7 seeks a Cook I-III, $21.75 - $27.63, DOE, Part-Time. This position involves assisting with the preparation and cooking of menu items while maintaining high standards of food safety and hygiene. The candidate will follow recipes, portion controls, and presentation guidelines, and ensure food is stored properly. Additional responsibilities include supporting the kitchen team with dishwashing, stocking, and ingredient prep, as well as learning safety protocols. The role also emphasizes upholding company standards, resolving customer issues, and maintaining a positive, professional attitude. The position requires a commitment to team collaboration, timely communication, and adherence to company policies and appearance standards. The application window closes on May 15, 2025.

In 2018, based on anonymous employee feedback, the Denver Post named BGV the top large workplace in Colorado. In 2020, we were again ranked in the top five. In 2023 and 2024, USA Today recognized BGV as a national top workplace! We also received 2024 Top Workplaces Culture Excellence recognition in Compensation & Benefits, Purpose & Values, Leadership, Professional Development, Innovation, and Employee Well-Being and Appreciation. BGV is all about Sharing Smiles, including putting smiles on the faces of our employees! Learn more about BGV, including our four-decade history of success, here BreckenridgeGrandVacations.com. The salary offered to the successful candidate will be based on job-related education, training, and experience. The salary offer will not be based on a candidate's salary history, and BGV will not seek information about an applicant’s salary history or age. This position also includes BGV's Total Compensation package:

Group life insurance

Health, vision, and dental insurance plans

Retirement plan

Twice yearly bonus

Employee recruiting bonus

Tuition reimbursement program

Professional development

Employee Wellness programs to support physical and mental health

Sustainability programs to support the health of the planet

BGV’s unique FUN benefits include programs for ski/rec center passes and ski medallions, lodging and purchase discounts, outdoor gear discounts, access to BGV’s Ball Arena suite in Denver for concerts and events, Rockies, Avalanche, Nuggets and Rapids tickets, access to local events, employee outings, team sports, discounted vacations through Interval International, and the legendary BGV Holiday Party!

SUMMARY: This position is responsible for food preparation and production in accordance with company standards and health regulations. This position follows a progressive skill structure, with opportunities for advancement from Cook I to Cook III based on experience, knowledge, and demonstrated ability.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Including but not limited to:

Assist in the preparation and cooking of menu items under supervision.

Follow recipes, portion controls, and presentation specifications.

Maintain a clean and sanitary workstation, adhering to food safety and hygiene guidelines.

Properly store food items at appropriate temperatures.

Support the kitchen team with dishwashing, stocking, and ingredient prep as needed.

Learn and follow all safety protocols related to kitchen operations.

Uphold Hospitality Standards, Company Culture and Department Core Standards and observe Company policies and procedures.

Be the “End of the Line” and resolve every situation inherited, not passing it along, whenever possible.

Follow up on any situation that is not fully resolved at the time of the initial request always considering what the guest or owner deems appropriate.

Strive to close the loop (alleviate or eliminate issues) on any situations that cannot be fully resolved.

Respond promptly to all email and voicemail correspondence.

Maintain a positive working relationship with all contacts, always being helpful and courteous.

Wear proper uniform and name badge and always adhere to Company appearance standards.

Attend and participate in company-wide training sessions and department staff meetings.

Requirements

QUALIFICATIONS:

Strong understanding of food safety and sanitation regulations.

Ability to work in a fast-paced, high-volume kitchen environment.

Effective communication and teamwork skills.

Willingness to learn and adapt to evolving menu and kitchen operations.

MATHEMATICAL SKILLS: Ability to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals. Ability to make accurate calculations relating to area, circumference, dimensions, distance, percentage, volume and weight. Ability to read and interpret bar graphs.

COMPETENCIES / SKILLS / ATTRIBUTES: To perform the job successfully an individual should possess the following competencies, skills and attributes:

Respond promptly to requests

Start and complete projects in a timely, organized and professional manner

Follow policies and procedures

Pay attention to detail and demonstrate accuracy and thoroughness

Use judgment to prioritize tasks and monitor own work to ensure quality

Use equipment and materials properly

Observe safety procedures and report potentially unsafe conditions

Be flexible and adapt approaches to best fit each situation

Meet challenges with resourcefulness

Look for ways to improve and promote quality

Support the team’s effort to succeed by giving and welcoming feedback, building morale and contributing a positive team spirit

Treat people with respect and consideration

Approach others in a tactful manner

Provide exceptional customer service and anticipate needs

Be empowered to make GRAND vacations

React well under pressure

Ask for clarification when necessary

Work well independently

Take initiative and perform tasks without being asked

Strive to build knowledge and skills, sharing expertise with others

Maintain expert knowledge and understanding of all knowledge applicable to the position

PHYSICAL DEMANDS: 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.

Stand and walk for extended periods.

Perform repetitive motions of the arms (elbows, wrists, hands and fingers) over 2/3 of the time.

Lift and carry up to 50 pounds.

Use hands and fingers to touch, handle, feel or grasp between 1/3 and 2/3 of the time.

Reach with arms 2/3 of the time.

Stoop, kneel, crouch, crawl, climb or balance under 1/3 of the time.

Smell 2/3 of the time.

WORK ENVIRONMENT: The environmental conditions the employee will have exposure to:

Working in hot and fast-paced conditions.

Work in precarious places under 1/3 of the time.

Fumes, airborne particles, toxic or caustic chemicals under 1/3 of the time.

Close proximity to electrical current and risk of electrical shock.

Areas that could cause claustrophobia under 1/3 of the time.

Moderate to loud noise.

Cook II: Intermediate-level position with expanded responsibilities in food preparation and kitchen leadership.

Essential Duties and Responsibilities:

Pay Range - $22.75-$26.13

Perform all duties of a Cook I while demonstrating increased efficiency and skill.

Prepare and cook menu items with consistency and minimal supervision.

Train and mentor Cook I team members on kitchen procedures and techniques.

Assist with kitchen inventory management, including food rotation and waste reduction.

Work closely with the Sous Chef to execute daily prep lists and service needs.

Operate kitchen equipment safely and effectively.

Monitor food quality and communicate issues or concerns to leadership.

Cook III: Advanced-level position with leadership responsibilities in kitchen operations.

Essential Duties and Responsibilities:

Pay Range - $24.00-$27.63

Lead kitchen shifts and ensure all dishes meet quality and presentation standards.

Assist in the creation of daily specials and menu development.

Work with the Sous Chef and Executive Chef on food cost control and efficiency improvements.

Train and develop Cook I and Cook II staff to enhance kitchen team performance.

Take a proactive role in maintaining kitchen cleanliness and organization.

Handle special dietary requests and modifications with precision.

Assist in receiving, inspecting, and properly storing deliveries.