F&B Cook III

Lead Line Cook

General Purpose:

The Lead Line Cook acts as kitchen supervisor during an assigned AM or PM shift, running the line, coaching cooks at every level, and supporting the Executive Chef and Sous Chef with staffing, ordering, and menu execution across a high-volume ski resort kitchen serving thousands of guests a day. We are hiring for both AM and PM lead positions.

This is a seasonal position from November 15 2026 to April 15 2027. 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 purgatory.ski/employee-benefits/. Hiring for our seasonal positions occurs on a rolling basis. This position will remain open until filled.

Essential Duties/Responsibilities:

• Run and oversee the full line during an assigned AM or PM shift
• Train, coach, and set the pace for cooks at every level (I-IV)
• Assign stations and adjust staffing on the fly during rushes
• Own ordering, par levels, and inventory tracking for assigned shift(s)
• Support menu costing, food cost tracking, and waste reduction efforts
• Ensure food safety, sanitation, and compliance standards are met throughout the shift
• Step into any station as needed to keep service moving
• Communicate directly with the Executive Chef and management on staffing, 86's, and service issues

Qualifications

Knowledge, Skills & Abilities:

• Butchery-level knife skills; able to train others on technique
• Proven leadership and coaching ability in a high-volume kitchen
• Deep kitchen knowledge across every station, AM and PM
• Strong problem-solving skills under high-volume, high-pressure conditions
• Experience with ordering, par management, and menu/recipe costing
• Current ServSafe Manager certification (or obtained within 60 days of hire)

Education and Experience:

5+ years of kitchen experience, including fine dining and high-volume resort kitchen experience, with at least 1 year in a shift-lead or kitchen-management capacity.

Working Environment/Physical Activities:

The entirety of the shift is spent indoors in a commercial kitchen, working with guests and staff during high-volume ski resort service. A majority of the shift is spent standing and moving between stations on tile or rubber-matted flooring. Employees must be able to lift up to 50 lbs, work near open flame, hot equipment, walk-in coolers, and freezers, and maintain composure and pace during fast, high-volume rushes, particularly on peak days when Purgy's serves thousands of guests. Frequent reaching, bending, and repetitive motion (chopping, stirring, plating, lifting) is required throughout the shift. Breaks will be assigned and employees must step away from their station during this time