Cook

Cook 2

Department:
Food & Beverage

Reports To:

Outlet Managers, Supervisors, Cook 3, and Sous Chefs

Chain of Command:
Cook 2 → Outlet Manager / Supervisor → Chef de Cuisine → Vice President of F&B

Status Seasonal

Location(s):
Alpine Rose, Molly Green's, Milly Chalet, Wasatch Mountain Lodge, Snake Creek Lodge

Typical Schedule Flexible and variable, depending on service schedule and weather conditions. Weekends, evenings, and holidays required.

The Cook 2 is a skilled, independent member of the kitchen team who handles more advanced preparation and cooking, runs stations with confidence, and sets the pace and standard for the line. You bring a deeper command of culinary technique and the ability to work independently under pressure, and you help guide Cook 1s and kitchen assistants along the way.

Cook 2s are the backbone of service. When the line is slammed, the Cook 2 keeps quality high, communication clear, and the team steady.

At Brighton, hospitality is not a department; it is how we operate. Every guest, from a first-time skier to a lifelong regular, should leave feeling genuinely cared for. We hold ourselves to Brighton's own standard of service, and we pursue excellence in the details: clean spaces, accurate orders, warm greetings, and teammates who have each other's backs.

• • Prepare and cook menu items to established recipes and standards across multiple stations (such as grill, sauté, fry, and prep), at speed and without sacrificing quality or presentation.
• • Produce from-scratch items such as soups, sauces, dressings, and proteins; adjust production to forecasted volume, weather, and business levels.
• • Check every plate for temperature, accuracy, and presentation before it leaves the kitchen.
• • Work independently from prep lists and recipes with minimal direction; open or close the kitchen as assigned.

• • Supervise and guide Cook 1s and kitchen assistants during prep and service: delegate tasks, demonstrate technique, and give timely, constructive feedback.
• • Lead by example in uniform, attitude, cleanliness, and urgency.
• • Communicate clearly with the line, front-of-house, and managers, including pass-down notes between shifts.

• • Monitor station inventory and par levels, assist with ordering, and verify deliveries during receiving.
• • Ensure proper storage, labeling, dating, and rotation of all food products.
• • Control waste and portions to help meet outlet food-cost targets.

• • Maintain strict cleanliness and sanitation standards throughout the kitchen; complete line checks, temperature logs, and cleaning schedules.
• • Uphold allergen, cross-contact, and health department standards, and coach others to do the same.
• • Wear the required uniform, slip-resistant footwear, and any assigned personal protective equipment (PPE), appropriate for indoor and outdoor conditions.
• • Use and store cleaning chemicals only as trained, following Safety Data Sheet (SDS) guidance; never mix chemicals.
• • Report injuries, near-misses, spills, equipment problems, and unsafe conditions to a supervisor immediately.
• • Follow the resort's emergency, evacuation, and incident-reporting procedures.

• • Support banquet and catering production and service as assigned, including off-station and off-outlet events.
• • Operate kitchen equipment safely, perform basic maintenance checks, and report malfunctions promptly.
• • Perform other duties as directed by the Chef de Cuisine, Sous Chefs, or outlet leadership.

• • Age 18+
• • Proven experience in a professional kitchen (typically 2+…