Cook - Limelight Aspen - Winter

Limelight Hotels•Aspen, CO

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 and collaborating with the kitchen team to ensure consistency, efficiency, and high culinary standards. The position reports to the Chef de Cuisine. Cook level is assigned based on experience, assigned station, and competency. The pay range is $21.00 to $25.00 per hour; actual pay depends on budget and experience. Applications are accepted until November 8, 2026. This is a seasonal full-time position.

Requirements

One to three years of food-preparation experience.
Proficient written and verbal communication skills in English.
Knowledge of cooking techniques including baking, broiling, grilling, sautéing, roasting, and blanching.
Knowledge of food handling, safety, and other 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 in a positive and helpful manner.
Ability to collaborate with others to achieve team goals.
Ability to reach, crouch, kneel, stand, walk, or be on one's feet for extended periods.
Ability to work in wet, hot, and humid conditions for extended periods and walk on slippery and 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 items according to standardized recipes and Chef specifications, ensuring consistency, quality, and proper portioning.
Follow daily prep lists to ensure items are prepared and ready for service.
Set up, work, and break down assigned stations, including sauté, grill, or roasting stations as needed.
Maintain a clean, organized, and sanitary work environment, including pre- and post-shift cleaning of kitchen equipment, storage areas, and workspaces.
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.
Work closely with kitchen team members to support smooth operations and clear communication 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.
May support basic guest interaction in guest-facing environments and escalate feedback or concerns to leadership.
Perform other duties as assigned.