Cook

Cook I-III

Location: Bar Down at The Grand Lodge on Peak 7

Position: Full-Time/Part-Time Non-Exempt Seasonal Position End date April 18, 2026

Compensation:

Cook I: $22.00 - $25.25/hr. (DOE)

Cook II: $23.00 - $26.50/hr. (DOE)

Cook III: $24.25 - $27.88/hr. (DOE)

Schedule: Varied including Mornings, Evenings, Weekends and Holidays

Join Breckenridge Grand Vacations - Summit County's premier employer and USA Today recognized Top Workplace as part of the culinary team at Bar Down, our vibrant slopeside restaurant at the base of Peak
7. Here, you'll create memorable mountain dining experiences from hearty breakfasts to satisfying après-ski meals while embodying our Sharing Smiles philosophy. We're seeking skilled cooks who combine professional kitchen abilities with our core values of ownership, continuous learning and leadership. This role offers clear progression from Cook I to III within our award‑winning culture that champions sustainability, community and employee growth.

You'll develop your skills across stations while enjoying genuine mountain living benefits, including our Volunteer Time Off program and sustainability initiatives that protect the Colorado lifestyle we cherish. At BGV, we build careers as rewarding as the experiences we create for guests. Your culinary journey starts here at Bar Down, where great food and genuine hospitality come together. Let's create smiles through exceptional dining experiences.

• Assist in food prep and cooking under supervision, following standardized recipes.
• Prepare breakfast, lunch, dinner, and après‑ski dishes with attention to portioning and presentation.
• Maintain a clean, organized, and sanitary workstation (including dishwashing and stocking as needed).
• Adhere to all food safety and hygiene protocols (temperature logs, storage, etc.).
• Support kitchen team with basic tasks like ingredient prep, line setup, and inventory restocking.
• Learn and follow safety procedures for equipment and kitchen operations.

• Independently prepare and cook menu items with consistency and efficiency.
• Train and mentor Cook I team members on kitchen procedures and techniques.
• Assist with inventory management (food rotation, waste reduction, and stock alerts).
• Collaborate with Sous Chef to execute daily prep lists and special orders.
• Operate and troubleshoot kitchen equipment (grills, fryers, etc.) safely.
• Monitor food quality and report issues to leadership promptly.

• Lead kitchen shifts, ensuring all dishes meet Bar Down’s quality and presentation standards.
• Contribute to menu development (specials, seasonal items, and efficiency improvements).
• Train and develop Cook I/II staff to elevate team performance.
• Oversee food cost control, portioning, and waste reduction initiatives.
• Handle special dietary requests and modifications with precision.
• Assist with receiving, inspecting, and storing deliveries.
• Step in for Sous Chef as needed during peak service or absences.

• Uphold Bar Down’s casual mountain vibe while delivering high‑quality food.
• Work efficiently in a fast‑paced, high‑volume environment (breakfast rushes, après‑ski crowds, etc.).
• Communicate clearly with FOH staff and kitchen team.
• Embrace feedback and continuously improve skills.
• Follow Breckenridge Grand Vacations’ hospitality standards and safety policies.

Cooks may advance to the next level by demonstrating proficiency in core culinary and operational areas. Progression requires supervisor‑verified skills assessments, consistent quality scores, and meeting time‑in‑role requirements.

Promotion requires a current Serv Safe Food Handler certification, supervisor‑verified skills assessments, 95%+ food safety log accuracy, and zero unresolved guest complaints.

• Independently run grill, sauté, and fry stations during service.
• Verified by:
  Live cooking demonstration + quality check

• Maintain accurate safety logs and ensure personal compliance.
• Verified by:
  Log audit + supervisor review

• Set station pars and…