Cook I - Aspen Mountain Club - Winter

Cook I - Aspen Mountain Club - Winter

The Cook I is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. The Cook I also assists in inventory management, employee training and supports the kitchen team to ensure smooth daily operations. This position reports to The Chef de Cuisine.

Applications for this position will be accepted until October 11, 2026.

Prepare and cook food items according to standardized recipes, ensuring consistency and quality in all dishes

Maintain an organized and clean work environment, always adhering to sanitation and food safety standards

Assist with managing kitchen inventory, ensuring proper stock levels, and reporting shortages or discrepancies

Operate kitchen equipment safely and efficiently, performing basic maintenance and cleaning as needed

Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations

Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender

Work closely with kitchen team members to ensure smooth operation and effective communication during food service

Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours

Follow all safety and health regulations, including proper food handling, storage, and cleaning procedures

Fill out checkout lists in absence of supervisor

Other duties as assigned

Culinary degree or equivalent preferred

3 years of food preparation experience required

ServSafe or similar food safety course certification preferred

Proficient written and verbal communication English skills, Spanish a plus

Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, saut, roasting, blanching and more

Knowledge of food handling, safety and other restaurant guidelines

Knowledge of simple sauce and dressing

Strong analytical and problem-solving skills

Excellent time management skills

Ability to manage difficult or emotional situations whether they be customer or employee related

Ability to work under stressful circumstances

Ability to quickly adapt to changes in processes, customer flow, environments, and tasks

Ability to engage with customers in a positive and helpful manner

Ability to work in collaboration with others to achieve team goals

Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time

Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces

Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance

Paid Time Off Programs

Paid Leave Programs

Employee Ski Pass and Dependent Ski Passes

Other company perks