Line Cook - $17/hr + and Tip Pool

Boyne Resorts•Cottonwood Heights, UT

11h•Onsite

About The Position

Brighton Resort is hiring Line Cooks for its Food and Beverage culinary team. Working under the direction of the Sous Chef or Kitchen Manager, the Line Cook prepares and cooks menu items according to recipes and presentation standards in a fast-paced, high-volume kitchen. The role calls for strong fundamentals, a steady pace, food-safety awareness, and teamwork. Prior kitchen experience is preferred, but the resort will train the right person. Success means producing consistent, timely, high-quality plates and keeping a clean, safe station throughout each shift. Compensation starts at $17.00 per hour, with the possibility of higher pay based on experience and qualifications, plus participation in a shared tip pool. The position is for the winter season, while resort operations also include summer activities and events; duties, outlets, and hours may vary by season. The role is expected to model Boyne Resorts’ L.E.A.D.S. values: Long-Term Thinking, Excellence in Execution, Attitude is Everything, Develop Great People, and Serve First. The work takes place in a mix of heated indoor spaces and cooler, semi-open or outdoor areas, including patios, decks, loading areas, and walkways. Conditions may include cold, snow, wind, high altitude, wet and noisy environments, hot cooking lines, coolers, and freezers. Employees must plan for canyon travel conditions and arrive ready to work using reliable transportation that meets canyon requirements or the free UTA winter bus.

Requirements

Must be at least 18 years old.
Basic knowledge of food safety and sanitation practices.
Basic knife skills and knife safety.
Ability to work in a fast-paced environment with strong attention to detail.
Willingness to learn and take direction from senior kitchen staff.
Guest-oriented and service-minded.
Current food handler permit or ability to obtain one within 30 days of hire.
Ability to stand and walk for extended periods, up to four hours at a time, and lift and carry up to 50 pounds unassisted.
Ability to push, pull, bend, reach, squat, and climb stairs repeatedly, including while carrying product, trays, or equipment.
Ability to work in varied temperatures and in wet, noisy, fast-paced conditions, with exposure to cleaning chemicals, steam, and hot surfaces, using required PPE.
Ability to perform repetitive hand movements, gripping, and fine-motor tasks; sufficient vision and hearing to read tickets, communicate, and respond to guests and teammates.
Comfort working in cold, snow, wind, and high altitude, and walking and carrying product across snow- and ice-covered surfaces and stairs.
Reliable transportation that meets canyon requirements or use of the free UTA winter bus, with the ability to plan for travel delays.

Nice To Haves

High school diploma or equivalent.
Culinary school coursework or diploma.
Prior kitchen or food-production experience, typically 0–1 year.
Ability to ski or snowboard at an intermediate level.

Responsibilities

Prepare ingredients, including washing and chopping produce, portioning proteins, making sauces and dressings, and marinating, according to recipes, prep lists, and portion standards.
Cook menu items at an assigned station under guidance, using fryers, grills, flat-tops, ovens, steamers, and holding equipment safely and efficiently.
Follow recipes, plating specifications, and ticket times to produce consistent, high-quality dishes.
Label, date, and rotate products using first-in, first-out practices and minimize waste.
Set up, stock, and break down the station to standard; assist with assigned opening and closing duties.
Restock supplies during shifts and communicate low stock before items run out.
Assist with receiving deliveries by checking products against orders and checking temperatures and quality; report issues.
Store products properly in dry storage, coolers, and freezers, keeping storage areas clean and organized.
Keep workstations, equipment, floors, and storage areas clean and sanitized; complete scheduled deep cleans.
Follow handwashing, temperature-control, allergen, and cross-contact procedures and assist with temperature logs as directed.
Wear the required uniform, slip-resistant footwear, and assigned personal protective equipment appropriate to conditions.
Use and store cleaning chemicals only as trained, follow Safety Data Sheet guidance, and never mix chemicals.
Report injuries, near-misses, spills, equipment problems, and unsafe conditions to a supervisor immediately; follow emergency, evacuation, and incident-reporting procedures.
Remain in uniform and focused on guests; interact warmly when the station is visible to guests.
Support teammates across the operation and perform other duties as directed, including assisting front-of-house during peak periods.
Take direction and feedback from Cook 2, Cook 3, and chefs; complete training milestones and cross-train toward advancement.
Adapt to changing weather, resort operations, delivery delays, road closures, and rush periods with a positive, professional attitude.
Plan travel to arrive on time and ready to work despite canyon conditions, using suitable transportation or the free UTA winter bus.