Cook ll

The Stelle•Heber, UT

11h•Onsite

About The Position

ParOne Clubhouse at Skyridge is the vibrant social and culinary hub of Skyridge Resort & Golf in Park City, Utah - a premier mountain-living community with world-class amenities. Set against stunning mountain and lake views, ParOne welcomes golfers and non-golfers alike to enjoy elevated dining, drinks, and social connection. Featuring Jack’s Public House, Par Provisions Marketplace, Par One Bunker and The Den, retail offerings, and flexible indoor and outdoor gathering spaces, the clubhouse is designed to deliver memorable experiences in a relaxed yet refined atmosphere. It embodies Skyridge’s all-season lifestyle, blending great hospitality with a passion for outdoor recreation and community. We currently have an opportunity for a skilled Cook II to join our ParOne Clubhouse opening team. Reporting to the Sous Chef and Lead Cook, this role prepares hot and cold menu items, supports smooth station execution, and delivers consistent quality in a fast-paced culinary environment.

Requirements

At least three years of related culinary experience.

Nice To Haves

Technical, trade, or vocational culinary education is preferred; equivalent relevant experience will be considered.

Responsibilities

Prepare and cook menu items according to approved recipes, quality standards, presentation standards, and production checklists.
Prepare cold foods and ingredients, including washing, peeling, cutting, portioning, and storing products safely.
Set up and maintain assigned stations with the ingredients, tools, and equipment needed for service.
Monitor cooking appliances, refrigeration, and food temperatures for safe and consistent operation.
Safely thaw, portion, season, cook, garnish, and present food according to established procedures.
Maintain accurate production and temperature logs and check food for proper quality and quantity.
Communicate promptly when assistance is needed and report excess product, shortages, or quality concerns.
Inform service colleagues of specials, substitutions, and unavailable items.
Wash and disinfect kitchen areas, work surfaces, tools, and equipment as assigned.
Use proper labeling, storage, rotation, sanitation, and waste-reduction practices.
Follow all company, food-safety, sanitation, security, and loss-prevention policies and procedures.
Maintain a clean professional appearance and protect confidential information and company assets.
Communicate clearly and respectfully with colleagues, leaders, and guests while supporting a collaborative kitchen culture.
Stand and walk for extended periods and frequently bend, twist, pull, and stoop while completing assigned tasks.
Lift and carry objects weighing up to 25 pounds without assistance.
Perform other job duties as requested by culinary leadership.