Lead Line Cook, Winter 26/27

Crystal Mountain is the premier ski resort in the Pacific Northwest, located in Washington State. As the largest ski resort in Washington, it offers an exceptional mountain experience for skiers, snowboarders, and summer adventurers alike. Part of Alterra Mountain Company, Crystal Mountain is connected with some of the world’s most aspirational outdoor brands, making it a pillar in the mountain adventure community. The resort is known not only for its breathtaking terrain and views bordering the National Forest and Mt. Rainier but also for its vibrant culture that values empowerment, authenticity, collaboration, and purpose. Employees become a part of a tight-knit community where passion for the outdoors and providing excellent guest experiences unite them.

Crystal Mountain operates with a clear vision to shape the future of mountain adventures and adventures that are worthy of the resort’s extraordinary natural beauty. The workplace culture encourages growth, learning, and celebrating the spirit of big mountain living. The resort hosts a variety of events throughout the seasons, fostering a social and engaging work environment where friendships and experiences flourish. Employees enjoy substantial perks like free season passes, employee housing options, and numerous discounts on gear and lessons.

The Lead Line Cook position at Crystal Mountain Resort is a pivotal role within the Food & Beverage business unit and reports directly to the Executive Sous Chef. This position is seasonal and hourly with a pay range of $23 to $25 per hour and is housing eligible, which makes it an attractive opportunity for those looking for immersive mountain living. The Lead Line Cook, also referred to as Cook 3, plays a critical role in managing culinary operations at a specific outlet within the resort, ensuring the highest standard of food quality and guest service. This leader co-manages kitchen staff including stewards, expeditors, and cooks, while maintaining a safe and clean kitchen environment. The role demands a professional who can uphold and train team members on food safety, preparation, and cooking techniques.

As the main assistant to the Executive Sous Chef, the Lead Line Cook also steps in as manager of back-of-house operations in their absence. They must have an in-depth understanding of knife skills, prep work, and be versatile across multiple kitchen stations. This position requires strong leadership skills to train junior cooks and to enforce compliance with safety standards and SOPs (Standard Operating Procedures). The Lead Line Cook is responsible for maintaining a positive culinary culture and promoting the resort’s reputation by consistently delivering high-quality food and beverage products.

The job requires stamina and physical capability as the role includes standing for extended periods, lifting up to 50 pounds occasionally, and working in various shifts including nights, weekends, and holidays. Some culinary outlets may require intermediate skiing or snowboarding skills due to their mountain location. Candidates with 3-5 years of kitchen operations experience are ideal for this leadership role within this dynamic and active resort environment. Crystal Mountain provides ample opportunities for growth, advancement, and year-round employment for employees who are ready to embrace this outdoor lifestyle and commitment to excellence.