Cook at Breckenridge Grand Vacations

Breckenridge, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Apr, 26

Salary

27.88

Posted On

19 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking, Food Safety, Inventory Management, Team Collaboration, Menu Development, Training, Customer Service, Time Management, Attention to Detail, Knife Skills, Equipment Operation, Waste Reduction, Quality Control, Communication, Adaptability

Industry

Real Estate

Description

Description Cook I-III Location: Bar Down at The Grand Lodge on Peak 7 Position: Full-Time/Part-Time Non-Exempt Seasonal Position End date April 18, 2026 Compensation: Cook I: $22.00 - $25.25/hr. (DOE) Cook II: $23.00 - $26.50/hr. (DOE) Cook III: $24.25 - $27.88/hr. (DOE) Schedule: Varied including Mornings, Evenings, Weekends and Holidays About the Role: Join Breckenridge Grand Vacations - Summit County's premier employer and USA Today recognized Top Workplace as part of the culinary team at Bar Down, our vibrant slopeside restaurant at the base of Peak 7. Here, you'll create memorable mountain dining experiences from hearty breakfasts to satisfying après-ski meals while embodying our Sharing Smiles philosophy. We're seeking skilled cooks who combine professional kitchen abilities with our core values of ownership, continuous learning and leadership. This role offers clear progression from Cook I to III within our award-winning culture that champions sustainability, community and employee growth. You'll develop your skills across stations while enjoying genuine mountain living benefits, including our Volunteer Time Off program and sustainability initiatives that protect the Colorado lifestyle we cherish. At BGV, we build careers as rewarding as the experiences we create for guests. Your culinary journey starts here at Bar Down, where great food and genuine hospitality come together. Let's create smiles through exceptional dining experiences. Responsibilities: Cook I (Entry-Level): Assist in food prep and cooking under supervision, following standardized recipes. Prepare breakfast, lunch, dinner, and après-ski dishes with attention to portioning and presentation. Maintain a clean, organized, and sanitary workstation (including dishwashing and stocking as needed). Adhere to all food safety and hygiene protocols (temperature logs, storage, etc.). Support kitchen team with basic tasks like ingredient prep, line setup, and inventory restocking. Learn and follow safety procedures for equipment and kitchen operations. Cook II (Intermediate): Independently prepare and cook menu items with consistency and efficiency. Train and mentor Cook I team members on kitchen procedures and techniques. Assist with inventory management (food rotation, waste reduction, and stock alerts). Collaborate with Sous Chef to execute daily prep lists and special orders. Operate and troubleshoot kitchen equipment (grills, fryers, etc.) safely. Monitor food quality and report issues to leadership promptly. Cook III (Advanced/Leadership): Lead kitchen shifts, ensuring all dishes meet Bar Down’s quality and presentation standards. Contribute to menu development (specials, seasonal items, and efficiency improvements). Train and develop Cook I/II staff to elevate team performance. Oversee food cost control, portioning, and waste reduction initiatives. Handle special dietary requests and modifications with precision. Assist with receiving, inspecting, and storing deliveries. Step in for Sous Chef as needed during peak service or absences. Shared Expectations for All Levels: Uphold Bar Down’s casual mountain vibe while delivering high-quality food. Work efficiently in a fast-paced, high-volume environment (breakfast rushes, après-ski crowds, etc.). Communicate clearly with FOH staff and kitchen team. Embrace feedback and continuously improve skills. Follow Breckenridge Grand Vacations’ hospitality standards and safety policies. Career Advancement Pathway Cooks may advance to the next level by demonstrating proficiency in core culinary and operational areas. Progression requires supervisor-verified skills assessments, consistent quality scores, and meeting time-in-role requirements. Cook I to Cook II Promotion: Promotion requires a current ServSafe Food Handler certification, supervisor-verified skills assessments, 95%+ food safety log accuracy, and zero unresolved guest complaints. Station Proficiency & Autonomy Independently run grill, sauté, and fry stations during service. Verified by: Live cooking demonstration + quality check Food Safety Systems Maintain accurate safety logs and ensure personal compliance. Verified by: Log audit + supervisor review Kitchen Operations Set station pars and assist with inventory management. Verified by: Waste tracking + prep list review Team Training Support Train Cook I team members on basic kitchen procedures. Verified by: Observed training session Service Coordination Monitor food quality and coordinate ticket timing during service. Verified by: Supervisor observation of service block Promotion Requirements to Cook II: Demonstrate proficiency in all Cook II skill areas above. Maintain a 95% or higher accuracy rate on food safety/temperature logs for 90 days prior to consideration. Have zero unresolved guest complaints related to food quality, safety, or service. Hold a current ServSafe Food Handler or Manager certification. Cook II to Cook III Promotion: Promotion requires ServSafe Manager certification, successful completion of three supervised shift lead rotations, a documented cost/waste initiative, and zero unresolved guest complaints. Advanced Certification & Safety Obtain and maintain ServSafe Manager certification. Verified by: Current certificate Kitchen Leadership & Coordination Lead expo and coordinate the line during peak service without disruptions. Verified by: Service leadership evaluation + team feedback Menu Development & Cost Control Create and cost daily specials within established food cost targets. Verified by: Specials presentation + Chef approval Precision & Dietary Protocol Handle all allergy and special dietary requests with flawless, safe execution. Verified by: Scenario-based practical assessment Systems Management & Initiative Manage kitchen systems and propose/implement a documented improvement initiative. Verified by: Variance report review + documented project results Promotion Requirements to Cook III: Demonstrate proficiency in all Cook III skill areas above. Successfully complete three supervised "Shift Lead" rotations without critical issues. Propose and implement one documented initiative that reduces waste or improves food cost. Pass a quarterly sanitation audit with no critical violations. Have zero unresolved guest complaints related to food quality, safety, or service. Hold a current ServSafe Manager certification. Requirements Cook I (Entry Level): Minimum 6 months of experience in a professional kitchen (restaurant, resort, or highvolume setting) Ability to follow recipes and prep lists with accuracy Basic knife skills and understanding of kitchen equipment Cook II (Intermediate): Minimum 1 years of line cook experience in a full-service restaurant Proficiency in grilling, sautéing, and fry station operations Experience mentoring junior kitchen staff Cook III (Advanced/Leadership): Minimum 3 years of kitchen experience, including shift leadership Demonstrated ability to maintain food costs and reduce waste Experience collaborating on menu development or specials Shared for All Levels: Food Handler/ServSafe certification (or ability to obtain within 30 days) Physical stamina to stand for 8+ hours, lift 50 lbs., and work in extreme temperatures Flexibility to work mornings, nights, weekends, and holidays (peak ski season) Commitment to food safety, cleanliness, and teamwork Preferred Qualifications: ServSafe or food handler certification Resort/hotel or mountain town experience Passion for Colorado mountain lifestyle Ability to work weekends/holidays Positive attitude that enhances team culture Commitment to exceptional guest experiences Adaptability to seasonal business fluctuations Compensation & Benefits: Health, vision, and dental insurance plans Company-paid life insurance coverage Voluntary Life and Accidental Death/Dismemberment Insurance HSA and FSA-Dependent Care Accounts Retirement plan Generous paid time off (PTO) and sick leave to support work-life balance Volunteer Time Off - Paid opportunities to give back to Summit County Bereavement leave Biannual bonuses Tuition Reimbursement Program Employee Wellness programs to support physical and mental health Lifestyle perks: Ski/Rec center pass loan programs, lodging and gear discounts, sporting/concert event tickets, pet insurance partner discounts and access to Summit Medallions: Occasional-use transferable passes for access to 6 premier resorts (A-Basin to Vail) via owners’ program. About Our Company: Breckenridge Grand Vacations is a locally owned resort developer with a 40-year history in Summit County. We've been recognized as a Top Workplace for our employee-focused culture and commitment to responsible growth and giving back to the place we call home. Applications will be accepted until January 25, 2026. We value diversity and welcome applicants from all backgrounds. Equal Opportunity Employer.

Responsibilities

Cooks are responsible for preparing and cooking menu items while maintaining food safety and hygiene protocols. They will also assist in training junior staff and managing kitchen operations.