Overview Cook 3 Department: Food & Beverage Reports To: Outlet Managers, Supervisors, and Sous Chefs Chain of Command: Cook 3 → 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 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 KEY RESPONSIBILITIES Kitchen Leadership • Lead kitchen shifts in the absence of the Chef de Cuisine or Sous Chef: assig