Lead Line Cook – Seasonal, Flexible Schedule

Boyne Resorts; Utah; On-site; USD 2,066,000 - 3,031,000; Part time

Benefits offered by this job

Free Brighton Resort season pass

Discounted lift tickets

Employee discounts

Job summary

Brighton Resort is seeking a skilled Cook 2 to join our food and beverage team. You will manage multiple stations, ensure quality and consistency under pressure, and guide junior cooks while upholding safety and sanitation standards.

You’ll work in a fast-paced, seasonal environment with opportunities to contribute to banquet and catering tasks, with a focus on guest service and high-quality presentations across all service periods.

Qualifications

• Age 18+
• 2+ years in a professional kitchen
• Food safety knowledge
• Advanced knife skills
• Ability to work under pressure and multi-task
• Strong communication and leadership
• Guest-oriented and service-minded
• Current food handler permit or able to obtain within 30 days

Responsibilities

• Prepare and cook menu items across multiple stations to established recipes and standards.
• Produce from-scratch items (soups, sauces, dressings, proteins); adjust for forecasted volume and conditions.
• Check every plate for temperature, accuracy, and presentation before service.
• Open or close the kitchen as assigned and work independently from prep lists.
• Supervise Cook 1s and kitchen assistants; delegate tasks and provide feedback.
• Lead by example in uniform, attitude, cleanliness, and urgency.
• Monitor station inventory, assist with ordering and verify deliveries.
• Maintain sanitation, allergen controls, and health department standards.
• Support banquet and catering production and off-site events.

Skills

Kitchen experience

Knife skills

Work under pressure

Leadership

Guest service

Food safety

Food handler permit

Education

Culinary degree or equivalent

Job description

Brighton Resort is seeking a skilled Cook 2 to join our food and beverage team. You will manage multiple stations, ensure quality and consistency under pressure, and guide junior cooks while upholding safety and sanitation standards.

You’ll work in a fast-paced, seasonal environment with opportunities to contribute to banquet and catering tasks, with a focus on guest service and high-quality presentations across all service periods.