Cook - On-Mountain Dining - Winter 26-27

With roots dating back to 1946, Aspen Skiing Company, a division of Aspen One , owns and operates four mountains—Aspen Mountain, Snowmass, Aspen Highlands, and Buttermilk. Inspired by place, united by purpose, defined by you, Aspen Skiing Company takes pride in the coexistence of resort, community, and the environment, which exemplifies its values of living fully, honoring people and place, taking the long view, and pursuing excellence in everything it does. Aspen Skiing Company is where guests from around the world come to renew the mind, body, and spirit through unforgettable experiences at the confluence of nature, culture, and recreation.

Aspen Skiing Company also owns and operates the award-winning Aspen Snowmass Ski & Snowboard School, Four Mountain Sports rental and retail shops, and a collection of sustainably sourced on-mountain food and beverage outlets. Aspen Snowmass encompasses 5,680 acres of skiable terrain across four mountains, more than 40 ski lifts, and more than 410 trails. For more information, visit www.aspensnowmass.com or follow @aspensnowmass on Instagram and Facebook.

Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the notifications@smartrecruiters.com, aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains.

The Cook prepares and cooks a variety of food items in accordance with established recipes, quality standards, and food safety guidelines. This role supports all aspects of kitchen operations, including preparation, production, and service, while maintaining a clean and organized work environment. The Cook works collaboratively with the kitchen team to ensure consistency, efficiency, and high culinary standards.

Depending on experience, the Cook supports assigned stations, follows leadership direction in executing menu items, and helps ensure timely, high-quality service. Additional responsibilities may include assisting with inventory and training team members.

Cook levels (3, 2, and 1) will be assigned according to experience and competency.

This position reports to the Chef de Cuisine.

Pay Range

$21.50 - $25.50

Job Posting Deadline

Applications for this position will be accepted until December 1, 2026 for the 2026-2027 Winter Season.

Responsibilities

Prepare and cook food items according to standardized recipes and Chef specifications, ensuring consistency, quality, and proper portioning; Follow daily prep lists to ensure all items are prepared and ready for service; Set up, work, and break down assigned stations, including sauté, grill, or roasting as needed; Maintain a clean, organized, and sanitary work environment, including pre- and post-shift cleaning of kitchen equipment, storage areas, and workspaces; Assist with receiving, storing, and organizing food deliveries, dry goods, and kitchen supplies; Operate kitchen equipment safely and efficiently, performing basic cleaning and maintenance as needed; Manage cooking times to support timely preparation and service, especially during peak periods; Work closely with kitchen team members to ensure smooth operations and clear communication during service; Report any issues with food products, equipment, or work areas to a Chef or Sous Chef; Accurately complete assigned checklists and communicate production needs for the following shift; Follow all food safety, sanitation, and workplace safety standards at all times; May support basic guest interaction in guest-facing environments and escalate feedback or concerns to leadership; Other duties as assigned

Requirements

Culinary degree or equivalent preferred; 1 year of food preparation experience preferred; ServSafe or similar food safety course certification preferred; Proficient written and verbal communication English skills, Spanish a plus; Experience in guest facing roles; Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more; Knowledge of food handling, safety and other restaurant guidelines; Knowledge of simple sauce and dressing; Excellent time management skills; Ability to work under stressful circumstances; Ability to quickly adapt to changes in processes, customer flow, environments, and tasks; Ability to engage with customers in a positive and helpful manner; Ability to work in collaboration with others to achieve team goals

Benefits

Paid Time Off Programs; Paid Leave Programs; Employee Ski Pass and Dependent Ski Passes; Other company perks