Lead Cooks - Winter 2026/27

*** We are hiring for Lead Cooks across all lodge locations ***

Position Summary

This Lead Cook is career-oriented, creative, active, and has a wide range of culinary expertise. Understands and trains on the importance of personal hygiene, safe food handling practices, and advanced culinary skills. Requires minimal supervision and will assist in the direction and supervision of lower-level cooks. Understands the importance of standards, speed, and quality. Should have the ability to be responsible for a single outlet of the Food & Beverage department. This employee supports Mt. Bachelor’s mission statement, goals, and objectives.
 

Major Responsibilities/ Daily Essential Functions

• Ensure each customer receives outstanding service by providing a friendly environment: greeting and acknowledging every guest, answering common questions, and moving guests through the service process promptly.

• 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 setup promptly.

• 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.

• Understands and follows proper food labeling; organization and sanitation of walk-in coolers, freezers, work areas; and food rotation methods.

• Responsible for and supervises lower-level cooks regarding food handling, food labeling, rotation of product, safety and sanitation, and organization of all food areas maintained.

• Advises higher-level cooks and/or management of anticipated problems and low inventory.

• Able to read business levels, weather, and react according to demand.

• Assist in food ordering, checking in orders, and end-of-the-month inventory.

• Will train lower-level cooks and staff to safely operate all kitchen equipment.

• Maintain a professional and personable appearance.

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

• Complete any reasonable task assigned by the supervisor.

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

Secondary Function

• Assist with dishwashing duties when needed.

• Bussing eatery areas when needed.

• Snow removal duties. 

Job Scope

Will help with training, supervising, and directing lower-level cooks and 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: Basic computer skills.

• 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. Strong leadership, communication, and multi-tasking skills. Able to read business levels and direct staff accordingly to demand. Solid understanding of restaurant business operations required. Must understand basic concepts regarding budgets, revenue, labor, and COGS. 

Education/Related Experience

• Minimum education required: High School Diploma or GED.

• Minimum time in related position: 3+ years of line cook experience required. Formal culinary education recommended. 

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: $24.50/hr

Minimum Age Requirement: 18+

Schedule: Full-Time