Banquet Cook II - Limelight Denver

Aspen Skiing Company•Denver, CO

2d•$22 - $24•Onsite

About The Position

The Banquet Cook II participates in preparing, producing, and serving menu items under the direction of the Banquet Chef. The role prepares and cooks a variety of food items according to established recipes and safety standards, while maintaining a clean and organized kitchen and ensuring food is prepared promptly and to high quality standards. This position reports to the Banquet Chef. The position is year-round at Limelight Denver. The stated pay range is $22.00 to $24.00 per hour; actual pay depends on budget and experience. The posting describes eligibility for different benefits depending on whether the position is classified as regular full-time or regular part-time. Applications are accepted until November 8, 2026.

Requirements

Proficient written and verbal communication skills in English.
Experience in guest-facing roles.
Knowledge of cooking techniques including baking, broiling, grilling, sautéing, roasting, and blanching.
Knowledge of food handling, safety, and other restaurant guidelines.
Knowledge of simple sauces and dressings.
Strong analytical and problem-solving skills.
Excellent time-management skills.
Ability to manage difficult or emotional situations involving customers or employees.
Ability to work under stressful circumstances.
Ability to adapt quickly to changes in processes, customer flow, environments, and tasks.
Ability to engage with customers in a positive and helpful manner.
Ability to collaborate with others to achieve team goals.
Ability to reach, crouch, kneel, stand, walk, or remain on one's feet for extended periods.
Ability to work in wet, hot, and humid conditions for extended periods and walk on slippery and uneven surfaces.
Ability to occasionally lift, push, or pull up to 50 pounds, individually or with assistance.

Nice To Haves

Culinary school graduate.
One to two years of experience in a commercial kitchen.
ServSafe or similar food safety course certification.
Spanish language skills.

Responsibilities

Maintain a clean and sanitary work environment, including pre- and post-shift cleaning and organization of kitchen equipment, cold and dry storage, trash and recycling areas, and floors.
Prepare and serve food items according to standardized recipes and chef specifications.
Follow daily preparation lists to ensure items are ready for service.
Assist with storing food deliveries.
Report problems with food products, kitchen equipment, or the work area to the Banquet Chef.
Work a food station during service, including direct guest interaction when working in a guest-facing restaurant.
Ensure the Manager is aware of guest comments and concerns.
Safely operate kitchen equipment and train others in its operation, including ovens, grills, flat-tops, soup kettles, slicers, Robo-Coupe, and immersion blenders.
Ensure accurate portion sizes and presentation that meet quality standards and customer expectations.
Manage cooking times so food is prepared and served promptly, especially during peak hours.
Work closely with kitchen team members to support smooth operations and effective communication during food service.
Perform other duties as assigned.