Lead Cook

The Stelle • Heber, UT

1d • Onsite

About The Position

ParOne Clubhouse at Skyridge, the culinary and social hub of SkyRidge Resort & Golf in Park City, Utah, is seeking an experienced Lead Cook for its opening team. Reporting to the Sous Chef and Junior Sous Chef, the Lead Cook leads assigned kitchen production, guides junior cooks, and helps deliver consistent food quality, presentation, and service. The clubhouse includes Jack’s Public House, Par Provisions Marketplace, Par One Bunker, The Den, retail offerings, and indoor and outdoor gathering spaces.

Requirements

• At least three years of related culinary experience in a high-quality restaurant, hotel, resort, or club environment.
• Ability to stand and walk for extended periods and frequently bend, twist, pull, and stoop while completing assigned tasks.
• Ability to lift and carry objects weighing up to 25 pounds without assistance.

Nice To Haves

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

Responsibilities

• Supervise junior cooks and coordinate daily production needs for assigned stations.
• Prepare and cook menu items according to approved recipes, methods, presentation standards, and production checklists.
• Monitor food quality, consistency, quantity, and timing during preparation and service.
• Maintain accurate food, storage, sanitation, and temperature logs.
• Communicate product needs, excess inventory, substitutions, specials, and unavailable items to culinary and service teams.
• Use appropriate preservation, labeling, rotation, and storage practices to minimize waste and protect quality.
• Inspect ingredients and finished dishes for freshness, flavor, appearance, and correct portioning.
• Consult with the Sous Chef, Chef de Cuisine, and Executive Chef about daily requirements, functions, private events, and special activations.
• Train team members on recipes, preparation methods, equipment, sanitation, and service expectations.
• Build productive relationships across departments and support other stations when business levels require it.
• Organize mise en place, delegate tasks, and help the team meet production and service deadlines.
• Monitor equipment condition and operating temperatures; promptly report maintenance or safety concerns.
• Promote guest satisfaction while supporting responsible food cost, portion control, and waste reduction.
• Reinforce ParOne Clubhouse standards, operating procedures, accountability, and teamwork.
• Follow 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.
• Perform other duties as requested by culinary leadership.

Benefits

• Medical, dental, vision, life, and disability benefits.
• Pre-tax flexible spending accounts for healthcare and dependent care.
• Employee assistance program.
• Paid time off and sick leave.
• 401(k) plan with company match.
• Annual Wellness Reimbursement for skiing, exercise, or recreation, available to year-round and part-time team members.
• Golf privileges.
• Complimentary team member meals.
• Complimentary room nights at CoralTree Hospitality-managed properties.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed