Seasonal Cook 2: Lead the Line in Mountain Kitchen

Boyne Resorts; Brighton (UT); On-site; USD 25,000 - 33,000; Full time

Benefits offered by this job

Free season pass

Free UTA winter bus access

Discounted lift tickets for friends &_

Employee discounts at Brighton outlets

Discounted meals during shifts

Health & wellness benefits

Job summary

Boyne Resorts in Brighton, Utah, is seeking a Cook 2 to join our seasonal kitchen team. You will prepare and cook menu items across multiple stations, maintain quality, and work independently under pressure, guiding Cook 1s and kitchen staff.

The role emphasizes safety, sanitation, and teamwork, with flexible schedules including weekends and holidays. You will report to Outlet Managers and sous chefs, and support banquet and catering as needed.

Qualifications

• 2+ years in a professional kitchen.
• Strong knowledge of food safety & sanitation regulations.
• Advanced knife skills and knife safety.
• Ability to work under pressure and manage multiple tasks.

Responsibilities

• Prepare and cook menu items across multiple stations to established recipes and standards.
• Produce from-scratch items and adjust to forecasted volume and conditions.
• Check every plate for temperature, accuracy and presentation.
• Supervise Cook 1s and kitchen assistants, delegate tasks, and provide feedback.
• Lead by example in uniform, attitude, cleanliness and urgency.
• Monitor inventory, assist with ordering, and ensure proper storage and rotation.
• Maintain sanitation standards, allergen controls, and safety procedures.
• Support banquet and catering production and service as assigned.

Skills

Professional kitchen experience

Food safety knowledge

Knife skills

Communication & leadership

Pressure management

Education

Culinary degree or equivalent

Job description

Boyne Resorts in Brighton, Utah, is seeking a Cook 2 to join our seasonal kitchen team. You will prepare and cook menu items across multiple stations, maintain quality, and work independently under pressure, guiding Cook 1s and kitchen staff.

The role emphasizes safety, sanitation, and teamwork, with flexible schedules including weekends and holidays. You will report to Outlet Managers and sous chefs, and support banquet and catering as needed.