Lead Cook

Overview ParOne Clubhouse at Skyridge is the vibrant social and culinary hub of SkyRidge Resort & Golf in Park City, Utah - a premier mountain-living community with world-class amenities. Set against stunning mountain and lake views, ParOne welcomes golfers and non-golfers alike to enjoy elevated dining, drinks, and social connection. Featuring Jack's Public House, Par Provisions Marketplace, Par One Bunker and The Den, retail offerings, and flexible indoor and outdoor gathering spaces, the clubhouse is designed to deliver memorable experiences in a relaxed yet refined atmosphere. It embodies Skyridge's all-season lifestyle, blending great hospitality with a passion for outdoor recreation and community. We currently have an opportunity for an experienced Lead Cook to join our ParOne Clubhouse opening team. Reporting to the Sous Chef, this role leads assigned kitchen production, guides junior cooks, and helps deliver consistent quality, presentation, and service. Responsibilities Supervise junior cooks and coordinate daily production needs for assigned stations. Prepare and cook menu items according to approved recipes, methods, presentation standards, and production checklists. Monitor food quality, consistency, quantity, and timing throughout preparation and service. Maintain accurate food, storage, sanitation, and temperature logs. Communicate product needs, excess inventory, substitutions, specials, and unavailable items to culinary and service teams. Use proper preservation, labeling, rotation, and storage practices to minimize waste and protect quality. Inspect ingredients and finished dishes for freshness, flavor, appearance, and correct portioning. Consult with the Sous Chef, Chef de Cuisine, and Executive Chef on daily requirements, functions, private events, and special activations. Train team members on recipes, preparation methods, equipment, sanitation, and service expectations. Build productive relationships across departments and step in to support other stations when business levels require it.

LEADERSHIP & OPERATIONS

Organize mise en place, delegate tasks, and help the team meet production and service deadlines. Monitor equipment condition and operating temperatures; report maintenance or safety concerns promptly. Promote guest satisfaction while supporting responsible food cost, portion control, and waste reduction. Reinforce ParOne Clubhouse standards, operating procedures, and a culture of accountability and teamwork.

ADDITIONAL DUTIES & PHYSICAL REQUIREMENTS

Follow all company, food-safety, sanitation, security, and loss-prevention policies and procedures. Maintain a clean professional appearance and protect confidential information and company assets. Communicate clearly and respectfully with colleagues, leaders, and guests while supporting a collaborative kitchen culture. Stand and walk for extended periods and frequently bend, twist, pull, and stoop while completing assigned tasks. Lift and carry objects weighing up to 25 pounds without assistance. Perform other job duties as requested by culinary leadership. Qualifications At least three years of related culinary experience in a high-quality restaurant, hotel, resort, or club environment. Technical, trade, or vocational culinary education is preferred; equivalent relevant experience will be considered. As a valued member of the CoralTree Hospitality team, you will receive a comprehensive benefits package that includes: Medical, dental, vision, life, and disability benefits. Pre-tax flexible spending accounts for healthcare and dependent care. Employee assistance program. Paid time off and sick leave. 401(k) plan with company match. Complimentary team member meals. Complimentary room nights at CoralTree Hospitality-managed properties. JOIN THE TEAM Create memorable experiences, strengthen our community, and help shape the future of hospitality at ParOne Clubhouse at SkyRidge. #J-18808-Ljbffr CoralTree Hospitality Group