Line Cook
Central Purpose
To enrich the lives of our community by providing joy and freedom through exploration.
Core Values
- Seek first to help
- Dedicated to results
- Optimism in action
- Solution seekers
Job Summary
The Line Cook prepares and serves quality food for Mission Ridge guests at Chair 5 Pub and KaWham Café. This position works as part of a fast‑paced mountain kitchen team, maintaining consistency, food safety, and a positive guest experience. Line Cooks are expected to stay organized, support their team, and adapt to changing business levels throughout the day.
Reports to: Kitchen Manager and Food & Beverage Manager.
Essential Job Responsibilities
- Prepare, cook, and plate menu items according to established recipes and presentation standards.
- Set up, stock, and maintain a clean and organized station throughout the shift.
- Follow food safety, sanitation, allergen, labeling, and storage procedures.
- Complete prep and maintain adequate product levels for service.
- Work efficiently during high‑volume periods while maintaining quality and accuracy.
- Support fellow kitchen team members, including cleaning, dishwashing, receiving, and other duties as needed.
- Properly use kitchen equipment and minimize waste through proper handling, portioning, and rotation.
Skills Required
- Kitchen Knowledge: basic cooking techniques, food preparation, knife skills, equipment use, and food safety.
- Teamwork: works well with others and contributes to a positive, team‑focused mountain culture.
- Organization: able to keep a clean station and manage multiple priorities during busy service.
- Guest Focus: understands that food quality, consistency, and timely service are part of the Mission Ridge guest experience.
- Dependability: reliable, punctual, adaptable, and willing to learn.
- Food Worker Card: valid Washington State Food Worker Card required; Washington State Health District Food Service Permit required.
Physical Demands
Consistent and constant standing and walking while in operation. Guest service communication and employee communication are necessary. Receiving deliveries and storing food requires lifting, kneeling, arm reaching, and use of hands and fingers. Potential lifting of items up to 50 lb. Direct work with broilers, deep fryers, salamanders, and ovens.
Work Environment
The majority of the work is in the Hampton Lodge. Receiving deliveries and assisting in Midway operations usually occur outdoors in the winter. In the kitchen there is exposure to hot cooking surfaces and moderate noise levels. The atmosphere is team‑directed and supportive. This person should be able to work in a busy, fast‑paced environment under some pressure, while maintaining a positive attitude at all times.
Physical Requirements
- Seeing: regularly (67‑100%) – must be able to read.
- Hearing: regularly (67‑100%) – must be able to hear well for guest and employee communication.
- Standing/Walking: regularly (67‑100%) – consistent and constant while on duty.
- Climbing/Stooping/Kneeling: regularly (67‑100%) – required for extended periods.
- Lifting/Pulling/Pushing: regularly (67‑100%) – transporting food and beverage to and from Midway may require lifting items up to 100 lb, loading/unloading a snowcat trailer twice daily, and snow removal of roof and deck.
- Fingering/Grasping/Feeling: regularly (67‑100%) – must be able to write and use a phone system.
Pay
Hourly, Non‑Exempt, Group III. Pay range: $17.13 – $19.78 per hour.
Schedule
Seasonal, Full‑Time or Part‑Time.