Cook 3

Overview

Food & Beverage Reports To: Outlet Managers, Supervisors, and Sous Chefs Chain of Command: Cook 3 → 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 3 is a senior member of the culinary team, responsible for leading service, setting and protecting quality, and developing the cooks around them. You bring extensive culinary expertise and the leadership to run a kitchen shift, contribute to menu and special development, and manage inventory and cost with discipline.

A Cook 3 is the person the chef trusts with the kitchen on a busy Saturday with the canyon road backing up and a banquet in the wings. We are looking for people who thrive in that moment. 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

KEY RESPONSIBILITIES Kitchen Leadership

• Lead kitchen shifts in the absence of the Chef de Cuisine or Sous Chef: assign stations, direct the line and the pass, and adjust in real time to rushes, weather, and call-outs.
• Supervise all aspects of food preparation to ensure consistency, quality, speed, and presentation.
• Coordinate with front-of-house leads and the Manager on Duty to keep service smooth and guests informed.
• Set the example for hospitality, urgency, cleanliness, and professionalism. Menu & Culinary Development
• Create and develop menu items and specials, in collaboration with and with approval of the Chef de Cuisine; write clear recipes and plating specs.
• Apply strong knowledge of cuisines, techniques, and flavor profiles to produce food that is craveable, consistent, and right for the setting, from a quick-service line to a plated banquet.
• Support banquet and catering production and execution, including off-outlet events. Training & Mentoring
• Train and mentor Cook 1s, Cook 2s, and kitchen assistants in technique, standards, safety, and guest focus.
• Provide regular feedback to team members and to management on performance and development needs.
• Participate in onboarding and cross-training of new team members. Inventory, Ordering & Cost Control
• Manage kitchen inventory including ordering, par levels, receiving verification, and stock rotation.
• Help meet food-cost, waste, and labor targets through portion control, smart production planning, and utilization of product.
• Plan ahead for deliveries and product movement affected by snow, road conditions, and limited infrastructure between mountain outlets. Sanitation, Food Safety & Equipment
• Ensure compliance with food safety, HACCP, allergen, and health department standards; verify temperature logs, line checks, and cleaning schedules are complete.
• Maintain kitchen equipment and ensure proper function; report and track repairs and preventive maintenance needs.
• 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.

Qualifications

• Age 18+
• Several years of professional kitchen experience, including line leadership (typically 4+ years)
• Strong knowledge of cuisines, cooking techniques, and flavor profiles
• Leadership and team-management skills, with the ability to lead personnel and meet financial targets
• Exceptional organizational and problem-solving abilities
• Proficient knowledge of food safety and sanitation regulations
• Advanced knife skills and knife safety
• Ability to work under pressure, multitask, and communicate effectively
• Guest-oriented and service-minded
• Current food handler permit or ability to obtain one within 30 days of hire Preferred:
• Culinary degree or equivalent experience
• Serv. Safe Manager certification
• Experience in resort, high-volume, banquet, or catering kitchens
• 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 Expert. Voice, Liberty Mountain, and Outdoor Prolink retail sites
• Health and wellness benefits (for eligible full-time employees)
• Career growth opportunities in a unique mountain setting KEY RESPONSIBILITIES Kitchen Leadership
• Lead kitchen shifts in the absence of the Chef de Cuisine or Sous Chef: assign stations, direct the line and the pass, and adjust in real time to rushes, weather, and call-outs.
• Supervise all aspects of food preparation to ensure consistency, quality, speed, and presentation.
• Coordinate with front-of-house leads and the Manager on Duty to keep service smooth and guests informed.
• Set the example for hospitality, urgency, cleanliness, and professionalism. Menu & Culinary Development
• Create and develop menu items and specials, in collaboration with and with approval of the Chef de Cuisine; write clear recipes and plating specs.
• Apply strong knowledge of cuisines, techniques, and flavor profiles to produce food that is craveable, consistent, and right for the setting, from a quick-service line to a plated banquet.
• Support banquet and catering production and execution, including off-outlet events. Training & Mentoring
• Train and mentor Cook 1s, Cook 2s, and kitchen assistants in technique, standards, safety, and guest focus.
• Provide regular feedback to team members and to management on performance and development needs.
• Participate in onboarding and cross-training of new team members. Inventory, Ordering & Cost Control
• Manage kitchen inventory including ordering, par levels, receiving verification, and stock rotation.
• Help meet food-cost, waste, and labor targets through portion control, smart production planning, and utilization of product.
• Plan ahead for deliveries and product movement affected by snow, road conditions, and limited infrastructure between mountain outlets. Sanitation, Food Safety & Equipment
• Ensure compliance with food safety, HACCP, allergen, and health department standards; verify temperature logs, line checks, and cleaning schedules are complete.
• Maintain kitchen equipment and ensure proper function; report and track repairs and preventive maintenance needs.
• 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.

QUALIFICATIONS

• Age 18+
• Several years of professional kitchen experience, including line leadership (typically 4+ years)
• Strong knowledge of cuisines, cooking techniques, and flavor profiles
• Leadership and team-management skills, with the ability to lead personnel and meet financial targets
• Exceptional organizational and problem-solving abilities
• Proficient knowledge of food safety and sanitation regulations
• Advanced knife skills and knife safety
• Ability to work under pressure, multitask, and communicate effectively
• Guest-oriented and service-minded
• Current food handler permit or ability to obtain one within 30 days of hire Preferred:
• Culinary degree or equivalent experience
• Serv. Safe Manager certification
• Experience in resort, high-volume, banquet, or catering kitchens
• 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 Expert. Voice, Liberty Mountain, and Outdoor Prolink retail sites
• Health and wellness benefits (for eligible full-time employees)
• Career growth opportunities in a unique mountain setting