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62B6202A0E4FAE60
Deli Cook (Pantry)
Property Name
Stowe Mountain Lodge
Job Title
Deli Cook (Pantry)
Location
Vermont-Northern/Burlington
Company Name
City
Stowe
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
No
Bonus Pay
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
Cook, Cook - Prep

Stowe Mountain Lodge, located in the heart of the storybook town of Stowe, Vermont, is New England's preeminent ski-in/ski-out mountain lodge. Boasting 312 luxuriously appointed accommodations, world-class spa, award-winning dining, 18-hole Bob Cupp designed golf course, 24-hour heated pool and a wide array of year-round activities, Stowe Mountain Lodge is a destination truly unlike anything else in the east. Despite the carefully crafted rustic Vermont-Alpine architecture, stunning, panoramic mountain views and the tranquility of the area, Stowe Mountain Lodge believes success is achieved by the team behind the property. At Stowe Mountain Lodge, we promote a strong work ethic, cooperation and a team-building mentality, positive spirit, new ideas and growth and reward those who consistently go above and beyond in their work. We empower our employees, at every level, so each individual can truly make a difference at Stowe Mountain Lodge. Undoubtedly, we recognize it is people that support Stowe Mountain Lodge that make it the most exceptional, unsurpassed, luxury ski resort in the Northeast.

Job Description


Job OverviewThis position will plan, prep, set up and provide quality service in all areas of cold food production to include, but not limited to cold menu items, cold line specials, displays/ presentations of cheeses, fruits, salads, dressings, compotes, vegetables, sandwiches and desserts, in accordance with standards and plating guide specifications.Essential Functions
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas
  • Maintain and strictly abide by state sanitation/health regulations and hotel requirements
  • Meet with Garde Manger/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
  • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended
  • Maintain positive guest relations at all times

Job Requirements


  • Previous experience required
  • A minimum formal education of a high school diploma
  • Should have all certifications required to handle food
  • Expand/condense recipes
  • Produce artistic and creative food
  • Excellent customer service focus and communication skills
  • Fluency in English both verbal and non-verbal
  • Ability to interpret/extract information and/or perform arithmetic functions
  • Flexible schedule to include mornings, weekends and holidays