Cook - Summer 2026

Grand America Hotels & Resorts•Huntsville, UT

9h•Onsite

About The Position

As a member of the Food & Beverage team, the Cook will work closely with the Chef de Cuisine and Sous Chef to meet daily operational needs of the culinary and BOH team. This position involves working in a kitchen, prepping and cooking food, operating kitchen equipment, and serving guests. The Cook will work directly with the Chef de Cuisine on safe operation of kitchen equipment, executing recipes, following station pars, sanitation procedures, and maintaining cleanliness in accordance with state and federal health code requirements.

Requirements

Excellent communication skills in English, both verbal and written.
Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms.
Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments.
Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range objects.
Regularly required to taste and smell.
Available to work flexible hours, including weekends and holidays.
Schedule can vary between 5am-2am, weekends and holidays.
Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, wheat, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.
Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold.
Position requires potential exposure to and use of toxic or caustic chemicals.
Ability to travel to Snowbasin for scheduled shifts.
Utah Food Handler’s Permit.

Responsibilities

Read, understand, and abide by the employee handbook and resort & department polices & procedures.
Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests and co-workers.
Maintain awareness of all state & federal sanitation procedures and industry food safety practices.
Under direction of F&B Director, Executive Chef, and Chef de Cuisine, a focus on sustainability practices built into standard operating procedures and daily operations.
Executes recipes and follows station guides and prep lists meticulously.
Interacts professionally and efficiently with guests, taking orders and delivering food items.
Adheres to quality, consistency of product, and portion control standards for all food items.
Follows all opening, closing, and cleaning checklists accurately.
Participates in and promotes safety and accident prevention.
Perform other duties as assigned by management.