Seasonal Cook 1: Grow to Chef de Cuisine

Boyne Resorts; Brighton (UT); On-site; USD 21,000 - 30,000; Part time

Benefits offered by this job

Free all-access Brighton Resort season

Free UTA winter bus access

Discounted Brighton lift tickets for朋友

Job summary

Boyne Resorts' Brighton property is seeking a Cook 1 to join our seasonal kitchen team. You will assist with basic food preparation, keep your station organized, and contribute to high-quality dishes across our mountain operations, banquet and quick-service settings.

We value readiness to learn, guest-oriented service, and adherence to safety. The role offers growth through Cook 2 and Cook 3 with opportunities to advance toward leadership as part of a dynamic mountain team.

Qualifications

• Age 18+ and basic food safety knowledge.
• Basic knife skills and knife safety.
• Ability to work in a fast-paced kitchen with attention to detail.
• Willingness to learn from senior kitchen staff.
• Guest-oriented and service-minded.
• Current food handler permit or ability to obtain within 30 days.

Responsibilities

• Perform prep tasks: wash/ chop produce, portion proteins, sauces and dressings.
• Cook menu items on assigned station with fryers, grills, ovens, etc.
• Follow recipes, plating specs, and ticket times to maintain quality.
• Label, date and rotate products and minimize waste.
• Set up and stock your station; assist with opening and closing duties.
• Restock supplies and flag low items during shift.
• Assist with receiving deliveries and check temperatures and quality.
• Store products properly and keep storage areas organized.
• Maintain sanitation and safety; follow PPE and SDS guidance.
• Walk guests through service and support teammates during peak periods.

Skills

Food safety

Knife skills

Fast-paced environment

Willingness to learn

Guest service oriented

Food handler permit

Education

High school diploma

Culinary coursework

Job description

Boyne Resorts' Brighton property is seeking a Cook 1 to join our seasonal kitchen team. You will assist with basic food preparation, keep your station organized, and contribute to high-quality dishes across our mountain operations, banquet and quick-service settings.

We value readiness to learn, guest-oriented service, and adherence to safety. The role offers growth through Cook 2 and Cook 3 with opportunities to advance toward leadership as part of a dynamic mountain team.