Cook - Limelight Snowmass - Winter

Limelight Hotels•Snowmass Village, CO

17h

About The Position

The Cook prepares and cooks a variety of food items according to established recipes, quality standards, and food safety guidelines. The role supports kitchen preparation, production, and service while maintaining a clean and organized work environment. The Cook collaborates with the kitchen team to promote consistency, efficiency, and high culinary standards, and reports to the Chef de Cuisine. Cook level is assigned based on experience, station, and competency. The position is seasonal and full-time at Limelight Snowmass. Pay is $21.00 to $25.00 per hour, with actual pay depending on budget and experience. Applications are accepted until November 22, 2026.

Requirements

One to three years of food preparation experience.
Proficient written and verbal English communication skills.
Knowledge of cooking techniques including baking, broiling, grilling, sautéing, roasting, and blanching.
Knowledge of food handling, safety, and restaurant guidelines.
Knowledge of simple sauces and dressings.
Excellent time-management skills.
Ability to work under stressful circumstances.
Ability to adapt quickly to changes in processes, customer flow, environments, and tasks.
Ability to engage with customers positively and helpfully.
Ability to collaborate with others to achieve team goals.
Ability to reach, crouch, kneel, stand, and walk or be on one's feet for extended periods.
Ability to work for extended periods in wet, hot, and humid conditions and walk on slippery or uneven surfaces.
Ability to occasionally lift, push, or pull up to 50 pounds, individually or with assistance.

Nice To Haves

Culinary degree or equivalent.
ServSafe or similar food safety course certification.
Spanish language skills.
Experience in guest-facing roles.

Responsibilities

Prepare and cook food according to standardized recipes and Chef specifications, ensuring consistency, quality, and proper portioning.
Follow daily preparation lists so items are ready for service.
Set up, work, and break down assigned stations, including sauté, grill, or roasting as needed.
Maintain a clean, organized, and sanitary work environment, including cleaning kitchen equipment, storage areas, and workspaces before and after shifts.
Assist with receiving, storing, and organizing food deliveries, dry goods, and kitchen supplies.
Operate kitchen equipment safely and efficiently, performing basic cleaning and maintenance as needed.
Manage cooking times to support timely preparation and service, especially during peak periods.
Collaborate with kitchen team members and communicate clearly during service.
Report issues with food products, equipment, or work areas to the Chef de Cuisine or Sous Chef.
Complete assigned checklists accurately and communicate production needs for the following shift.
Follow food safety, sanitation, and workplace safety standards.
Support basic guest interaction in guest-facing environments and escalate feedback or concerns to leadership.
Perform other duties as assigned.