Bartender / Cook

Description

Supervisor: F&B Supervisor  

Department: Food & Beverage 

Type: November - Spring / Seasonal

Position Overview: Take orders, prepare, cook, and plate dishes.

Supervisory Responsibilities: None.

Essential Job Functions:

• Open / close Cy’s Café and / or Taco Truck and transport food / alcohol from main Lodge and back.
• Prep food items including but not limited to washing, peeling, chopping, slicing, trimming, and grating, cutting and slicing meats, and making coffee.
• Mix and serve alcoholic and non-alcoholic drinks based on customer orders.
• Ensure all customers are of legal drinking age.
• Track and provide inventory to F&B Director.
• Prepare and cook dishes according to restaurant recipes and standard.
• Take orders, plate, and serve dishes to guests.
• Set up and stock stations with necessary supplies and ingredients. 
• Demonstrate and understand proper food quality and standards.
• Use proper PPE including but not limited to gloves, aprons, hair nets.
• Properly store and label ingredients.
• Clean and sanitize cutting boards, work surfaces, equipment, and utensils throughout the shift. 
• Bus tables, wash dishes, remove garbage, and end-of-shift deep cleaning.
• Be familiar with Resort menus and product pricing.
• Accurately process and keep cash count, credit card, gift card, and other transactions.
• Stock coffee, tea, drinks, cups, cutlery, and supplies as directed.
• Sell lift tickets as needed.
• Maintain a clean and safe working environment.
• Perform the job and get along with others to build a positive working environment.
• Show up to work on time with consistent attendance.
• Physically perform the essential job functions of this position.
• Other duties as assigned.

Environmental Factors:

• Exposure to heat and hot surfaces, sharp items, moving equipment, and scalding liquids.
• Face-to-face interactions with the general public and Resort staff.
• Walking, bending, rotating, and standing constantly.
• Frequently climbing stairs.
• Repetitive use of hands, arms, shoulders, back, and legs frequently.
• Lifting to waist level of 50 lbs. infrequently and 25 lbs. or less frequently.
• Sight and hearing of acceptable standards for Essential Job Functions.
• The working environment may be stressful when meeting Supervisor and guest needs.
• Continuous interaction with guests and Resort staff.
• Exposure to cold temperatures. 

Benefits:

• Discounts for employee & some dependent passes, tickets, services, and retail.
• Discounted passes to other mountains.
• Access to free training.

The job description is intended to describe the general nature of the work being performed. It is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. It does not constitute an employment agreement between the employer and the employee and is subject to change as the needs of the employer and the requirements of the job change. 

Requirements

Required Knowledge, Skills, and Abilities:

• Knowledge of Resort products. 
• Excellent verbal and written communication skills.
• Knowledge of bar etiquette and safety procedures. 
• Cash handling and point-of-sale (POS) system skills. 
• Experience with knives and meat slicing equipment.
• Ability to relate in a positive manner to guests and co-workers.
• Ability to work well under pressure, problem solve and multitask.
• Ability to work on-site including evenings, weekends, and holidays.
• Thorough understanding of company policies and practices.
• Organized and attention to detail.
• Reliable transportation.

Education / Experience:

• Must be 21 years of age.
• Current Washington State Food Worker Health Card.
• WSLCB Class 12 Mixologist Permit
• Experience with POS system and two years cash handling experience.
• Current Driver’s License.
• Two years bartending experience.
• One year food prep and line cook experience.
• Two years’ Server experience.
• Background check.