Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $23.00 - $26.00
Benefits
Free all access Brighton season pass
Free UTA ski 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 and all Boyne Resorts
Discounted membership at Momentum Indoor Climbing gym
Access to ExpertVoice, Liberty Mountain, and Outdoor Prolink retail sites
Job Description
Brighton Resort is a premier mountain resort located in the heart of Big Cottonwood Canyon, Utah. Renowned for its stunning rugged mountain environment, Brighton offers a unique blend of outdoor adventure and exceptional amenities, attracting visitors year-round. The resort boasts a diverse range of food and beverage outlets including a cafeteria, full-service restaurant, quick service restaurants, grab and go options, a coffee shop, as well as catering and events services. Known for delivering a memorable guest experience, Brighton Resort emphasizes quality, variety, and exceptional customer service in all its culinary operations. The vibrant atmosphere, combined with the resort’s outdoor lifestyle,... Show More
Job Requirements
- Culinary degree or equivalent training
- 3–5 years of professional kitchen experience
- at least 2 years in supervisory or Sous Chef role
- strong background in baking and dessert production in high-volume or resort environments
- willingness to cross train and work in FOH as needed
- ability to lead and mentor teams effectively
- excellent communication and time management skills
- strong knowledge of food safety and sanitation standards
- ability to work in high-altitude and dynamic seasonal conditions
Job Qualifications
- Demonstrates a commitment to excellence in hospitality through strong leadership, a customer-focused attitude, and a consistent emphasis on cleanliness, organization, and guest satisfaction
- Culinary degree or equivalent training
- specialization in baking and pastry arts preferred
- 3–5 years of professional kitchen experience with at least 2 years in a supervisory or Sous Chef role
- Strong background in baking and dessert production in high-volume and/or resort environments
- Willing to cross train and work in the FOH as needed
- FOH experience a plus
- Experience with catered event execution and remote kitchen operations is a plus
- Excellent leadership, time management, and communication skills
- Strong understanding of food safety practices and kitchen sanitation protocols
- Ability to thrive in a high-altitude, outdoor-oriented, fast-paced setting
Job Duties
- Support the Executive Chef and operations managers in managing daily kitchen operations and FOH team when needed across all food and beverage outlets
- Ensure that sanitation and food safety is of paramount importance
- Responsible for temp logs at all outlets
- Take ownership of the resort's baking and dessert production including menu development, seasonal offerings, and custom desserts for events
- Supervise, train, and mentor all team members particularly those involved in baking and pastry production
- Lead outlet teams during service and function as Manager on Duty (MOD) for any F&B operation as needed
- Maintain consistency, quality, and high presentation standards for all baked goods and desserts
- Collaborate with the Executive Chef on menu development, portion control, food cost management, and minimizing waste
- Oversee production of a variety of baked goods including artisanal breads, breakfast pastries, cookies, cakes, and plated desserts
- Innovate and execute creative dessert offerings for a range of outlets and catered functions
- Manage inventory, ordering, and par levels for pastry-related ingredients and supplies
- Ensure that all dessert and baked offerings align with the resort's culinary vision and guest expectations
- Uphold and enforce strict food safety and sanitation standards in accordance with HACCP, ServSafe, and resort policies
- Maintain a clean, organized, and safe work environment in all culinary spaces
- Ensure all kitchen staff are trained in proper sanitation procedures and actively participate in maintaining cleanliness and food safety
- Serve as culinary MOD during catered events and other daily operations ensuring smooth execution from prep through service
- Coordinate with the culinary team to transport food, supplies, and equipment between mountain venues with limited infrastructure
- Navigate and plan for seasonal transportation challenges such as snow-covered access roads and summer construction delays
- Ensure all catering needs are met regardless of terrain or weather by planning ahead and communicating clearly with support teams
- Support FOH managers by leading shifts in various outlets and operations as needed
- Support overall F&B goals by leading by example at all times and holding all staff across the entire department to the department standards
Job Location
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