Cook

Position:
Cook 1

Department:
Food & Beverage

Reports To:

Outlet Managers, Supervisors, and senior kitchen staff

Chain of Command:
Cook 1 → 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 1 is the foundation of our kitchens. You will assist with food preparation and cooking, keep your station clean and organized, and work alongside the kitchen team to produce high-quality menu items on time, every time. This position calls for basic culinary skills and a real willingness to learn, and it is built for people who want to grow within the culinary field.

Our kitchens serve the guest, not just the ticket. Cooks at Brighton work in full-service, short-order, quick-service, and banquet settings, and they take pride in knowing a great meal on a cold mountain day is part of the guest's best memory.

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

• Perform prep tasks such as washing and chopping produce, portioning proteins, making sauces and dressings, and marinating, following recipes, prep lists, and portion standards.
• Cook menu items on 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 that meet the outlet standard.
• Label, date, and rotate all product (first in, first out) and minimize waste.

• Set up, stock, and break down your station to standard; assist with opening and closing duties assigned by managers and kitchen leads.
• Restock supplies throughout the shift and communicate low items before they run out.

• Assist with receiving deliveries: check product against orders, check temperatures and quality, and report issues.
• Store product properly in dry storage, coolers, and freezers, keeping storage areas organized and clean.

• Keep workstations, equipment, floors, and storage areas clean and sanitized throughout the shift and complete scheduled deep cleans.
• Practice proper handwashing, temperature control, and allergen and cross-contact protocols; assist with temperature logs as directed.
• 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.

• Stay in uniform and focused on the guest; interact warmly where your station is visible to guests.
• Support teammates in all areas of the operation and perform other duties as directed by a manager or supervisor, 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.

• Age 18+
• Basic knowledge of food…