Cooks - Winter 2026/27

*** We are hiring for Cooks (Levels 1 & 2) across all lodge locations ***

• Cook1 (Prep Cook)

• Cook 2 (Line Cook)

Position Summary

Our cooks are experienced individuals who are career-oriented, creative, active, and seek to broaden their culinary expertise. They practice safety in and around the kitchen and are leaders in safe food handling. Understands the importance of personal hygiene, safe food handling practices, and basic culinary skills. Requires only minimal supervision. Understands the importance of standards, speed, and quality.

We like to carry our stoke of the mountain into every corner of our Food & Beverage department. From our 2 base lodges to our mid-mountain lodge sitting at 7,800 feet, we offer just about every style of service. Across these lodges, our Food & Beverage department offers a full-service sit-down restaurant, multiple cafeterias, full-service bars, and our well-loved Pinnacles coffee shops. Positions available would be primarily for one outlet, but employees may occasionally be asked to help in other outlets, allowing you to expand your skills across the ski resort. If working at Pine Marten Lodge, be prepared for daily lift rides, which can be cold, rainy, snowy, or wet.

Major Responsibilities/ Daily Essential Functions

• Ensure each customer receives outstanding service by providing a friendly environment, greeting and acknowledging every guest, answering commonly asked questions, and moving the guest through the service process in a timely manner.

• Has strong abilities in all applicable cooking techniques and practices, including knife skills.

• Be familiar with all menu items, products, sides, dressings, sauces, toppings, garnishes, and most importantly, food allergies.

• Maintain a clean, sanitized, and safe work area, including handling utensils, equipment, and dishes.

• Ability to work multiple stations in an outlet, food prep, and complete station set up in a timely manner.

• Must be able to expedite the production line during the service period. Line cooking skills.

• High-quality service for guests and fellow employees with a friendly and cooperative attitude.

• Can handle fast-paced, potentially high-pressure environments.

• Prepares food according to the specifications of the recipes and adheres to correct portioning.

• Takes responsibility for the product used in their station and ensures freshness and quality.

• Must have knowledge of safely operating slicer, knives, mixer, hot foods, ovens, grills, etc.

• Understand and follow proper food labeling, organization, and sanitation of walk-in coolers and freezers, and food rotation methods.

• Willing to cross-train on multiple stations and support any kitchen function as needed.

• Maintain a professional and personable appearance.

• Accountable for accurate timekeeping. Responsible for clocking in and out with their employee pass.

• Completes any reasonable task assigned by the supervisor.

• Observe mountain-wide policies found in the Employee Handbook.

Secondary Function

• Stocking and rotating products.

• Assist with dishwashing duties when needed.

• Bussing eatery areas when needed.

• Snow removal duties.

Job Scope

May help with training and directing kitchen staff according to the Outlet Chef’s needs.

Interpersonal Contacts

The position will have constant guest interaction. Position with interaction with all F&B staff members and other Mt. Bachelor employees.

Specific Job Skills/Certifications

• License/Certifications: Oregon Food Handler’s Card

• Technical: Able to operate and understand the proper use of kitchen equipment.

• Physical Capabilities: Lifting 50+ pounds and long periods of standing.

• Additional: Must have a positive attitude. Flexible with hours and days of work. Able to work any hours of the day, any days of the week. Multitasking skills, desire to work as a team, ability to solve problems, and anticipate changes in business levels.

Education/Related Experience

• Minimum Education Required: High School Diploma or GED.

• Minimum Time in Related Position: 1+ years of line cook experience required. Formal culinary education a plus.

Physical Demands

• The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. Such accommodation requires an interactive discussion with the Human Resources Department before such accommodation can be made. 

  • In addition to the specific conditions below, every position at Mt. Bachelor requires the ability to shovel snow, lift up to 10 pounds, and walk on steep and uneven surfaces.

• While performing the duties of this role, the employee will be required to frequently bend, reach, climb, push, pull, lift over 50 pounds, and stand for prolonged periods of time. Additionally, the position will require frequent visual concentration, rapid reactions to changes, and the utilization of hand/eye coordination. 

Current Hiring Rate: $18.75 - $22/hr (Dependent upon experience)

Minimum Age Requirement: 18+

Schedule: Full-Time & Part-Time available