Line Cook - $17/hr + and Tip Pool

Brighton Resort; Brighton (UT); On-site; USD 19,000 - 28,000; Full time

Benefits offered by this job

Season pass ( Brighton Resort) Free

Free UTA winter bus access

Lift ticket discounts

Employee discounts at Brighton outlets

Discounted meals during shifts

Career growth opportunities

Health and wellness benefits

Job summary

Brighton Resort is seeking Line Cooks to join our Food and Beverage culinary team for the winter season. Working under the Sous Chef or Kitchen Manager, Line Cooks prepare and cook menu items to recipe and presentation standards in a fast-paced, high-volume kitchen.

This role combines strong fundamentals, a steady pace, and a commitment to food safety and teamwork. Compensation starts at $17.00 per hour, with opportunities for higher pay based on experience and qualifications (DOE), plus

Qualifications

• 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 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

Responsibilities

• Perform prep tasks such as washing/ chopping produce, portioning proteins, making sauces and dressings, following recipes and portion standards
• Cook menu items on assigned station using fryers, grills, flat-tops, ovens, steamers and holding equipment safely
• Follow recipes and plating specs to produce high-quality dishes meeting standards
• Label/date/rotate all product and minimize waste
• Set up, stock, and break down station; assist with opening/closing duties and restock during shift
• Assist with receiving deliveries; check temps, quality, and store product properly
• Maintain clean, sanitized workstations and equipment; follow safety protocols
• Interact with guests in a friendly manner and support front-of-house when needed

Skills

Food safety knowledge

Knife skills

Ability to work fast-paced

Guest-oriented

Willing to learn

Education

High school diploma or equivalent

Culinary school coursework/diploma

Job description

Overview

Brighton Resort is seeking Line Cooks to join our Food and Beverage culinary team for the winter season. Working under the direction of the Sous Chef or Kitchen Manager, Line Cooks prepare and cook menu items to recipe and presentation standards in a fast-paced, high-volume kitchen. This role combines strong fundamentals, a steady pace, and a commitment to food safety and teamwork. Prior kitchen experience is preferred, and we train the right person. Success looks like consistent, on-time, high-quality plates and a clean, safe station every shift.

Compensation starts at $17.00 per hour, with opportunities for higher pay based on experience and qualifications (DOE), plus participation in a shared tip pool.

BOYNE L.E.A.D.S. VALUES

• Long-Term Thinking — Care for equipment, ingredients, and your station so the kitchen runs well all season and waste stays low.
• Excellence in Execution — Cook and plate to recipe and spec, consistently, on every ticket and every shift.
• Attitude is Everything — Stay positive, steady, and encouraging through a busy rush.
• Develop Great People — Learn new stations and techniques, accept coaching, and help train newer cooks.
• Serve First — Support your teammates and the front-of-house team so every guest enjoys a great meal.

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

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)