Cook 2

Cook 2

Department: Food & Beverage

Reports To: Outlet Managers, Supervisors, Cook 3, and Sous Chefs

Chain of Command: Cook 2 ? Outlet Manager / Supervisor ? Chef de Cuisine ? Vice President of F&B

Status Seasonal

Location(s): Alpine Rose, Molly Green's, Milly Chalet, Wasatch Mountain Lodge, Snake Creek Lodge

Typical Schedule Flexible and variable, depending on service schedule and weather conditions. Weekends, evenings, and holidays required.

POSITION SUMMARY

The Cook 2 is a skilled, independent member of the kitchen team who handles more advanced preparation and cooking, runs stations with confidence, and sets the pace and standard for the line. You bring a deeper command of culinary technique and the ability to work independently under pressure, and you help guide Cook 1s and kitchen assistants along the way.

Cook 2s are the backbone of service. When the line is slammed, the Cook 2 keeps quality high, communication clear, and the team steady.

OUR HOSPITALITY STANDARD

At Brighton, hospitality is not a department; it is how we operate. Every guest, from a first-time skier to a lifelong regular, should leave feeling genuinely cared for. We hold ourselves to Brighton's own standard of service, and we pursue excellence in the details: clean spaces, accurate orders, warm greetings, and teammates who have each other's backs.

Responsibilities

KEY RESPONSIBILITIES

Station Mastery & Production

Prepare and cook menu items to established recipes and standards across multiple stations (such as grill, saut, fry, and prep), at speed and without sacrificing quality or presentation.

Produce from-scratch items such as soups, sauces, dressings, and proteins; adjust production to forecasted volume, weather, and business levels.

Check every plate for temperature, accuracy, and presentation before it leaves the kitchen.

Work independently from prep lists and recipes with minimal direction; open or close the kitchen as assigned.

Leadership & Training

Supervise and guide Cook 1s and kitchen assistants during prep and service: delegate tasks, demonstrate technique, and give timely, constructive feedback.

Lead by example in uniform, attitude, cleanliness, and urgency.

Communicate clearly with the line, front-of-house, and managers, including pass-down notes between shifts.

Inventory, Ordering & Cost Awareness

Monitor station inventory and par levels, assist with ordering, and verify deliveries during receiving.

Ensure proper storage, labeling, dating, and rotation of all food products.

Control waste and portions to help meet outlet food-cost targets.

Sanitation & Food Safety

Maintain strict cleanliness and sanitation standards throughout the kitchen; complete line checks, temperature logs, and cleaning schedules.

Uphold allergen, cross-contact, and health department standards, and coach others to do the same.

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.

Banquet, Catering & Equipment Support

Support banquet and catering production and service as assigned, including off-station and off-outlet events.

Operate kitchen equipment safely, perform basic maintenance checks, and report malfunctions promptly.

Perform other duties as directed by the Chef de Cuisine, Sous Chefs, or outlet leadership.

Qualifications

QUALIFICATIONS

Required

Age 18+

Proven experience in a professional kitchen (typically 2+ years)

Proficient knowledge of food safety and sanitation regulations

Advanced knife skills and knife safety

Ability to work under pressure and handle multiple tasks efficiently

Strong communication and leadership skills; ability to guide and train junior cooks

Guest-oriented and service-minded

Current food handler permit or ability to obtain one within 30 days of hire

Preferred

Culinary degree or equivalent experience

Experience in high-volume, resort, banquet, or catering kitchens

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

Pleasant Mountain Ski Resort