Cook Summer 2026

Position Summary:
As a member of the Food & Beverage team you will work closely with the Chef de Cuisine and Sous Chef to meet daily operational needs of the culinary and BOH team. This position will operate in a working kitchen prepping food cooking food operating kitchen equipment and serving guests. As a Cook you will work directly with the Chef de Cuisine on safe operating of kitchen equipment executing recipes following station pars sanitation procedures and cleanliness in accordance with state and federal health code requirements.

Job Requirements:

• Excellent communication skills in English both verbal and written.
• Must be able to move lift carry push pull and place objects weighing up to 50 pounds without assistance.
• Position requires frequent bending reaching overhead twisting kneeling crouching and consistent use of hands fingers and arms.
• Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments.
• Regularly required to talk hear adjust vision to both day and night lighting and be able to focus on distant and close-range objects.
• Regularly required to taste and smell.
• Available to work flexible hours including weekends and holidays. Schedule can vary between 5am-2am weekends and holidays.
• Position requires handling of food and beverage products potentially containing but not limited to: dairy gluten wheat soy eggs peanuts tree nuts sesame garlic onions shellfish or fin fish.
• Position requires potential exposure to wet and/or humid conditions steam and extreme heat and cold.
• Position requires potential exposure to and use of toxic or caustic chemicals.
• Ability to travel to Snowbasin for scheduled shifts.

Essential Duties & Responsibilities:

• Read understand and abide by the employee handbook and resort & department polices & procedures.
• Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests and co-workers.
• Maintain awareness of all state & federal sanitation procedures and industry food safety practices.
• Under direction of F&B Director Executive Chef and Chef de Cuisine a focus on sustainability practices built into standard operating procedures and daily operations.
• Executes recipes and follows station guides and prep lists meticulously.
• Interacts professionally and efficiently with guests taking orders and delivering food items.
• Adheres to quality consistency of product and portion control standards for all food items.
• Follows all opening closing and cleaning checklists accurately.
• Participates in and promotes safety and accident prevention.
• Perform other duties as assigned by management.

Qualifications:

• Utah Food Handlers Permit

Required Experience:

IC