Senior Mountain Cook — Lead Shifts, Menu & Mentoring

Boyne Resorts; Brighton (UT); In loco; USD 36.000 - 48.000; Tempo pieno

Vantaggi offerti da questo lavoro

Free all-access Brighton Resort season

Free UTA winter bus access

Discounted Brighton lift tickets for-

Descrizione del lavoro

Boyne Resorts in Brighton, Utah, is seeking a Cook 3 to lead kitchen shifts, develop menus, and mentor cooks during seasonal operations at multiple Alpine locations. The role requires extensive culinary leadership, strong food-safety knowledge, and the ability to manage inventory and costs while maintaining high quality.

The Cook 3 will collaborate with the Chef de Cuisine and kitchen leadership to ensure consistent service, assist with menu development, and support banquet and catering

Competenze

• Age 18+.
• Several years of professional kitchen experience, including line leadership (typically 4+ years).
• Strong knowledge of cuisines, cooking techniques, and flavor profiles.
• Leadership and team-management skills, with the ability to lead personnel and meet financial targets.
• Exceptional organizational and problem-solving abilities.
• Proficient knowledge of food safety and sanitation regulations.
• Advanced knife skills and knife safety.
• Ability to work under pressure, multitask, and communicate effectively.
• Guest-oriented and service-minded.
• Current food handler permit or ability to obtain one within 30 days of hire.

Mansioni

• Lead kitchen shifts in the absence of the Chef de Cuisine or Sous Chef: assign stations, direct the line and the pass, and adjust in real time to rushes, weather, and call-outs.
• Supervise all aspects of food preparation to ensure consistency, quality, speed, and presentation.
• Coordinate with front-of-house leads and the Manager on Duty to keep service smooth and guests informed.
• Set the example for hospitality, urgency, cleanliness, and professionalism.
• Create and develop menu items and specials, in collaboration with and with approval of the Chef de Cuisine; write clear recipes and plating specs.
• Apply strong knowledge of cuisines, techniques, and flavor profiles to produce food that is craveable, consistent, and right for the setting, from a quick-service line to a plated banquet.
• Support banquet and catering production and execution, including off-outlet events.
• Train and mentor Cook 1s, Cook 2s, and kitchen assistants in technique, standards, safety, and guest focus.
• Provide regular feedback to team members and to management on performance and development needs.
• Participate in onboarding and cross-training of new team members.
• Manage kitchen inventory including ordering, par levels, receiving verification, and stock rotation.
• Help meet food-cost, waste, and labor targets through portion control, smart production planning, and utilization of product.
• Plan ahead for deliveries and product movement affected by snow, road conditions, and limited infrastructure between mountain outlets.
• Ensure compliance with food safety, HACCP, allergen, and health department standards; verify temperature logs, line checks, and cleaning schedules are complete.
• Maintain kitchen equipment and ensure proper function; report and track repairs and preventive maintenance needs.
• Wear the required uniform, slip-resistant footwear, and any assigned PPE, appropriate for indoor and outdoor conditions.
• Use and store cleaning chemicals only as trained, following 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.
• Be flexible to seasonal operations, including winter ski season and summer activity, with duties and hours varying by season.

Conoscenze

Kitchen leadership

Food safety

Menu development

Team mentoring

Cost control

Quality standards

High-pressure

Communication

Formazione

Culinary degree

ServSafe certification

Descrizione del lavoro

Boyne Resorts in Brighton, Utah, is seeking a Cook 3 to lead kitchen shifts, develop menus, and mentor cooks during seasonal operations at multiple Alpine locations. The role requires extensive culinary leadership, strong food-safety knowledge, and the ability to manage inventory and costs while maintaining high quality.

The Cook 3 will collaborate with the Chef de Cuisine and kitchen leadership to ensure consistent service, assist with menu development, and support banquet and catering