Cook 3

Boyne Resorts•Cottonwood Heights, UT

13d•Onsite

About The Position

The Cook 3 is a senior member of Brighton’s culinary team who leads kitchen service, protects food quality, and develops other cooks. The role may lead a kitchen shift in the absence of the Chef de Cuisine or Sous Chef, contribute to menu and special development, and manage inventory and costs. Work takes place at Alpine Rose, Molly Green’s, Milly Chalet, Wasatch Mountain Lodge, and Snake Creek Lodge. The schedule is flexible and variable according to service and weather conditions; weekends, evenings, and holidays are required. The position is seasonal. Brighton emphasizes attentive hospitality, clean spaces, accurate orders, warm greetings, and teamwork. The Cook 3 supports food preparation and service across settings ranging from quick-service outlets to plated banquets, including catering and off-outlet events. The role also includes training and mentoring team members, food safety and sanitation oversight, equipment care, and adapting operations to mountain weather, road, and delivery conditions. Work includes heated indoor spaces and cooler, semi-open, or outdoor areas in winter and summer conditions, potentially including sub-zero temperatures, snow, wind, and high altitude. Employees may walk and carry products over snow- and ice-covered surfaces and stairs. Reliable transportation meeting canyon requirements or use of the free UTA winter bus is expected, with employees planning for travel delays and arriving ready to work.

Requirements

Must be 18 or older.
Several years of professional kitchen experience, including line leadership; typically 4 or more years.
Strong knowledge of cuisines, cooking techniques, and flavor profiles.
Leadership and team-management skills, including the ability to lead personnel and meet financial targets.
Exceptional organizational and problem-solving abilities.
Proficient knowledge of food safety and sanitation regulations.
Advanced knife skills and knife safety.
Ability to work under pressure, multitask, and communicate effectively.
Guest-oriented and service-minded.
Current food handler permit or ability to obtain one within 30 days of hire.
Ability to stand and walk for extended periods, up to 4 hours at a time, and lift and carry up to 50 pounds unassisted.
Ability to push, pull, bend, reach, squat, and climb stairs repeatedly during a shift, including while carrying product, trays, or equipment.
Ability to work in a range of temperatures, including walk-in coolers and freezers, hot cooking lines, and outdoor winter cold, wind, and snow.
Ability to work in wet, noisy, fast-paced environments with exposure to cleaning chemicals, steam, and hot surfaces, using required PPE.
Ability to perform repetitive hand motions, gripping, and fine-motor tasks; sufficient vision and hearing to read tickets, communicate, and respond to guests and teammates.
Comfort working in cold, snow, wind, and high altitude, and adapting to changing plans and conditions.
Expected to plan ahead for canyon travel conditions and arrive on time and ready to work using reliable transportation that meets canyon requirements or the free UTA winter bus.

Nice To Haves

Culinary degree or equivalent experience.
ServSafe Manager certification.
Experience in resort, high-volume, banquet, or catering kitchens.
Intermediate ability to ski or snowboard.

Responsibilities

Lead kitchen shifts when the Chef de Cuisine or Sous Chef is absent by assigning stations, directing the line and pass, and adjusting to rushes, weather, and staff call-outs.
Supervise food preparation to maintain consistency, quality, speed, and presentation.
Coordinate with front-of-house leads and the Manager on Duty to support smooth service and keep guests informed.
Model hospitality, urgency, cleanliness, and professionalism.
Create and develop menu items and specials with the Chef de Cuisine’s collaboration and approval; prepare clear recipes and plating specifications.
Apply culinary knowledge and techniques across quick-service and plated banquet settings.
Support banquet and catering production and execution, including off-outlet events.
Train and mentor Cook 1s, Cook 2s, and kitchen assistants in technique, standards, safety, and guest focus.
Provide regular feedback to team members and management about performance and development needs.
Participate in onboarding and cross-training new team members.
Manage inventory, ordering, par levels, receiving verification, and stock rotation.
Help meet food-cost, waste, and labor targets through portion control, production planning, and product utilization.
Plan for deliveries and product movement affected by snow, road conditions, and limited mountain-outlet infrastructure.
Ensure compliance with food safety, HACCP, allergen, and health department standards; verify temperature logs, line checks, and cleaning schedules.
Maintain kitchen equipment, ensure proper function, and report and track repairs and preventive maintenance needs.
Wear required uniform, slip-resistant footwear, and assigned PPE suited to indoor and outdoor conditions.
Use and store cleaning chemicals as trained, follow Safety Data Sheet guidance, and never mix chemicals.
Immediately report injuries, near-misses, spills, equipment problems, and unsafe conditions to a supervisor.
Follow resort emergency, evacuation, and incident-reporting procedures.
Plan commute and arrive on time and ready to work, using reliable canyon-compliant transportation or the free UTA winter bus.