Experienced Cook – Employee Dining Room - Full-time

CoralTree Hospitality; Ivins (UT); On-site; USD 25,000 - 29,000; Full time

Benefits offered by this job

Health insurance

Retirement plans

Paid time off

Employee dining room

Wellness programs

Employee hotel stay benefits

Job summary

Black Desert Resort is seeking an Experienced Cook for the Employee Dining Room to prepare, cook, and present meals for resort staff. You will help with menu execution, inventory control, and kitchen organization in a high-volume setting.

The role requires dependability, organization, and a passion for quality meals, while supporting daily EDR operations and delivering a positive dining experience for team members.

Qualifications

• Minimum of 1 year of culinary or line cook experience preferred.
• High-volume food production experience preferred in cafeterias, hotels, resorts, or institutional dining.
• Strong understanding of food safety, sanitation, and kitchen operations.
• Knowledge of proper food handling, storage, and preparation techniques.
• Ability to multitask and work efficiently in a fast-paced environment.
• Strong organizational and time-management skills.
• Ability to work independently and as part of a team.
• ServSafe Certification preferred or ability to obtain.
• Flexible availability including weekends, holidays, and varying shifts.

Responsibilities

• Prepare, cook, and present lunch, dinner, and overnight meals for resort employees.
• Execute recipes and menu items consistently while maintaining quality, taste, and presentation standards.
• Assist with menu preparation, daily specials, and seasonal offerings.
• Ensure food is prepared and served in accordance with food safety and sanitation standards.
• Monitor food quality, freshness, portion control, and proper product rotation.
• Assist with inventory management, stock rotation, receiving, and organization of food products.
• Maintain cleanliness and organization of kitchen workstations, storage areas, coolers, and equipment.
• Operate kitchen equipment safely and efficiently.
• Assist with employee meal service and replenishment during meal periods.
• Support special employee events, appreciation meals, and resort-wide associate functions.
• Minimize food waste through proper preparation, storage, and utilization practices.
• Communicate effectively with culinary leadership regarding production needs and operational concerns.
• Assist with training and mentoring less experienced culinary team members as assigned.
• Uphold Black Desert Resort’s culinary, safety, and service standards.
• Perform other duties as assigned.

Skills

Culinary experience

Sanitation knowledge

ServSafe Certification

Job description

Overview

Black Desert Resort is an ultra-premium destination resort in Southern Utah offering luxury accommodations, elevated dining experiences, outdoor recreation, wellness programming, and exceptional hospitality. The Employee Dining Room (EDR) supports resort team members by providing nutritious, high-quality meals in a welcoming environment that reflects the resort’s commitment to caring for its associates.

The Employee Dining Room team plays a vital role in supporting employee satisfaction and operational success by delivering consistent, quality food service to team members across all departments

Job Summary

The Experienced Cook – Employee Dining Room is responsible for preparing, cooking, and presenting meals for resort team members while maintaining high standards of food quality, consistency, sanitation, and efficiency. This position assists with menu execution, food preparation, inventory control, and kitchen organization while supporting daily EDR operations. The ideal candidate is dependable, organized, and passionate about preparing quality meals in a high-volume environment while contributing to a positive experience for resort employees.

Job Specifications

Onsite: Black Desert Resort

Shift & Schedule Availability: Year-Round / Full-Time

Pay Range: $18.00 – $21.00/hour. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

Why Join Us

• Meaningful Impact : Support the resort’s greatest asset, its employees, through quality food service.
• Culinary Development : Gain experience in high-volume production while maintaining quality standards.
• Comprehensive Benefits : Health insurance, retirement plans, paid time off, employee dining room, wellness programs, and employee hotel stay benefits.

Key Responsibilities including but not limited to

• Prepare, cook, and present lunch, dinner, and overnight meals for resort employees.
• Execute recipes and menu items consistently while maintaining quality, taste, and presentation standards.
• Assist with menu preparation, daily specials, and seasonal offerings.
• Ensure food is prepared and served in accordance with food safety and sanitation standards.
• Monitor food quality, freshness, portion control, and proper product rotation.
• Assist with inventory management, stock rotation, receiving, and organization of food products.
• Maintain cleanliness and organization of kitchen workstations, storage areas, coolers, and equipment.
• Operate kitchen equipment safely and efficiently.
• Assist with employee meal service and replenishment during meal periods.
• Support special employee events, appreciation meals, and resort-wide associate functions.
• Minimize food waste through proper preparation, storage, and utilization practices.
• Communicate effectively with culinary leadership regarding production needs and operational concerns.
• Assist with training and mentoring less experienced culinary team members as assigned.
• Uphold Black Desert Resort’s culinary, safety, and service standards.
• Perform other duties as assigned.

Preferred Qualifications and Skills

• Minimum of 1 year of culinary or line cook experience preferred.
• Previous experience in high-volume food production, cafeterias, hotels, resorts, restaurants, or institutional dining preferred.
• Strong understanding of food safety, sanitation, and kitchen operations.
• Knowledge of proper food handling, storage, and preparation techniques.
• Ability to multitask and work efficiently in a fast-paced environment.
• Strong organizational and time-management skills.
• Ability to work independently and as part of a team.
• ServSafe Certification preferred or ability to obtain.
• Flexible availability including weekends, holidays, and varying shifts.
• Minimum of 1 year of culinary or line cook experience preferred.