Cook 3

About the role

Position Summary The Cook 3 is a senior member of the culinary team, responsible for leading service, setting and protecting quality, and developing the cooks around them. You bring extensive culinary expertise and the leadership to run a kitchen shift, contribute to menu and special development, and manage inventory and cost with discipline. A Cook 3 is the person the chef trusts with the kitchen on a busy Saturday with the canyon road backing up and a banquet in the wings. We are looking for people who thrive in that moment. 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

• Kitchen Leadership 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.
• Menu & Culinary Development 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.
• Training & Mentoring 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.
• Inventory, Ordering & Cost Control 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.
• Sanitation, Food Safety & Equipment 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 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.

Qualifications

• 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
• Preferred: Culinary degree or equivalent experience
• Preferred: ServSafe Manager certification
• Preferred: Experience in resort, high-volume, banquet, or catering kitchens
• Preferred: 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 unass