Cook

Boyne Resorts•Brighton, UT

35d•Onsite

About The Position

Overview Brighton Resort is seeking enthusiastic, reliable, and hardworking Cooks to join our Food & Beverage team for the 2025-2026 winter season. Our cooks help create delicious meals for guests and staff, ensuring high standards of food quality, safety, and presentation. If you thrive in a fast-paced, team-oriented environment, love cooking and the mountain lifestyle, this might be the role for you. Responsibilities Key Responsibilities Food Preparation & Cooking Prepare dishes and menu items following established procedures, recipes, and food handling guidelines. Use knives and food processing equipment to cut, chop, season, and cook dishes such as soups, meats, sandwiches, vegetables, and desserts. Operate kitchen equipment including ovens, grills, fryers, and dish machines. Receive, label, and properly store food deliveries according to health and safety guidelines. Kitchen & Workstation Maintenance Maintain a clean and organized cooking line, workstation, food storage, and dishwashing areas. Assist with opening and closing duties such as setting up stations, washing, sanitizing, and restocking dishes and cooking materials. Sort and remove trash, following sanitation and recycling protocols. Front of House Support Greet guests and provide professional, friendly service when interacting directly with customers. Operate point-of-sale (POS) systems; accurately handle cash and credit card transactions. Assist with bussing, cleaning, and resetting dining tables. Restock utensils, condiments, and self-service areas as needed. Run food to tables and serve meals directly to guests when required. Respond to guest inquiries and resolve concerns with courtesy and efficiency.

Requirements

Previous cooking or kitchen experience preferred but not required.
Knowledge of food handling, safety, and sanitation standards.
Ability to work effectively in a fast-paced, team environment.
Strong communication and customer service skills.
Must be able to stand for extended periods and lift up to 50 lbs.
Flexibility to work weekends, holidays, and evenings as needed.

Responsibilities

Prepare dishes and menu items following established procedures, recipes, and food handling guidelines.
Use knives and food processing equipment to cut, chop, season, and cook dishes such as soups, meats, sandwiches, vegetables, and desserts.
Operate kitchen equipment including ovens, grills, fryers, and dish machines.
Receive, label, and properly store food deliveries according to health and safety guidelines.
Maintain a clean and organized cooking line, workstation, food storage, and dishwashing areas.
Assist with opening and closing duties such as setting up stations, washing, sanitizing, and restocking dishes and cooking materials.
Sort and remove trash, following sanitation and recycling protocols.
Greet guests and provide professional, friendly service when interacting directly with customers.
Operate point-of-sale (POS) systems; accurately handle cash and credit card transactions.
Assist with bussing, cleaning, and resetting dining tables.
Restock utensils, condiments, and self-service areas as needed.
Run food to tables and serve meals directly to guests when required.
Respond to guest inquiries and resolve concerns with courtesy and efficiency.