Cook 1

Overview:

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.

 

POSITION SUMMARY

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.

 

OUR HOSPITALITY STANDARD

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

Responsibilities:

Food Preparation & Production

• 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.

 

Station Setup, Opening & Closing

• 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.

 

Receiving & Storage

• 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.

 

Sanitation & Food Safety

• 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.

 

Guest Focus & Teamwork

• 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.

Qualifications:

QUALIFICATIONS

Required

• Age 18+

• 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

 

Preferred

• 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

 

PHYSICAL DEMANDS

• Stand and walk for extended periods, up to 4 hours at a time, and lift and carry up to 50 lbs unassisted; use proper lifting technique and ask for help with heavier loads.

• Push, pull, bend, reach, squat, and climb stairs repeatedly throughout the shift, including while carrying product, trays, or equipment.

• Work in a range of temperatures, from walk-in coolers and freezers and hot cooking lines to outdoor winter cold, wind, and snow.

• Work in wet, noisy, and fast-paced environments with exposure to cleaning chemicals, steam, and hot surfaces, using required PPE.

• Use hands for repetitive motion, gripping, and fine-motor tasks; see and hear well enough to read tickets, communicate, and respond to guests and teammates.

 

WORK ENVIRONMENT & MOUNTAIN OPERATIONS

• Work in a mix of heated indoor spaces and cooler, semi-open or outdoor areas such as patios, decks, loading areas, and walkways, in all conditions from sub-zero winter days to warm summer events.

• Be comfortable working in cold, snow, wind, and high altitude. Dress in layers, stay hydrated, and tell a supervisor if you or a teammate show signs of cold stress or altitude sickness.

• Walk and carry product across snow- and ice-covered surfaces and stairs; use ice melt, mats, and wet-floor signage to keep guests and teammates safe, especially as guests enter in ski boots and wet gear.

• Operations shift with the weather and the day. Powder days, holiday weekends, road closures, delivery delays, and late-day rushes change the plan quickly, and we expect everyone to adapt with a positive, professional attitude.

• Seasonal operations include winter ski season and summer activity (including events and outdoor service), and duties, outlets, and hours may vary by season.

 

Commute & Transportation

Working at Brighton takes commitment and planning. The resort sits at the head of Big Cottonwood Canyon, and winter travel can be affected by snow, avalanche-control closures, road restrictions, and traction requirements. Employees are expected to plan ahead and arrive on time and ready to work, with reliable transportation that meets canyon requirements or by using the free UTA winter bus. Prepare for delays and build in extra time.

 

PERKS & BENEFITS

• Free all-access Brighton Resort season pass

• Free UTA winter bus access

• Discounted Brighton lift tickets for friends and family

• Access to discounted lift tickets at multiple ski areas

• Employee discounts at all Brighton outlets

• Discounted or complimentary meals during shifts

• Discounted membership at Momentum Indoor Climbing gym

• Access to ExpertVoice, Liberty Mountain, and Outdoor Prolink retail sites

• Health and wellness benefits (for eligible full-time employees)

• Career growth opportunities in a unique mountain setting (Cook 1 Cook 2 Cook 3 Sous Chef Chef de Cuisine Vice President of F&B. Advancement is based on demonstrated skill, reliability, and leadership)