Salary:
$22
- $24/Hr We are hiring seasonal Line Cooks for the summer 2026 season.
Looking for a rewarding job in Telluride with a restaurant where the food is turning heads? The Mountain Lodge Telluride is looking for a few energetic, detail minded, outgoing and fun-loving people to join our fast-paced kitchen team. We offer great pay, benefits, and a ski pass/end of season bonus. Purpose of Position The Line Cook will be responsible for assisting the Executive Chef and Sous Chef in the smooth operation of the kitchen. Will be involved in preparing, cooking and presenting food in accordance with productivity standards and cost controls. Work closely with the Executive Chef and Sous Chef in evaluating service, food quality and improve operational efficiency. Monitor the cleanliness and upkeep of the kitchen and the equipment. Insure positive customer and employee relations. Be part of a truly engaged and productive workforce and help insure that we become the Employer of Choice. Essential Job Functions/Responsibilities (other duties may be assigned. Management also reserves the right to change or modify position descriptions from time-to-time to meet the needs of the business with or without notice). To follow all recipes and techniques, as well as garnish requirements. To run and control all aspects of your section to the established standards. To be involved in ordering, maintaining pars and stock rotation, as well as directing the receiving team as needed. To minimize and advise of accumulated daily wastage to be recorded. To liaise with all kitchen staff within the area to ensure a correct and professional operation is conducted within all outlets. To ensure that all perishable items are stored quickly and efficiently thus avoiding unnecessary quantities being held within the kitchen areas, always ensuring complete utilization of all items made within the minimal wastage as possible. To monitor the cooking, chilling and storage of foods, keeping records as required and taking appropriate action where necessary to ensure that we comply with procedures. To supervise, train and coach staff throughout the section, taking appropriate action to maintain safe and equitable work levels whilst being sensitive to, and aware of, problems and health issues, bringing them to the attention of the Director of F&B if necessary, in order to maintain a disciplined but harmonious working environment. To assist when asked by the Executive Chef to work in various other outlets such as banqueting, during hours other then the scheduled training hours of the business. At the end of the working day to ensure all areas and sections have been cleared and cleaned correctly. Ensure that all accidents are recorded correctly and to the required standard. To be aware of menu's daily changes and banqueting function passed onto you by a senior member of the team. To ensure that all items are labeled, dated and correctly rotated. Bring to the attention of the Engineering Department and Director of F&B any maintenance issues so that maintenance can be issued, thereby ensuring that the Kitchen and equipment is kept in a safe, cleanable and fully functional condition. To liaise with other departments as appropriate to ensure the smooth service of food from the kitchen. To set and maintain the standards for all offsite culinary activities related to hotel events To carry out any projects as requested by the Executive Chef To assist other members of the team and other departments as requested whenever needed. Required Skills Ability to communicate effectively both orally and in writing Strong leadership and teamwork skills The desire and tenacity to adhere to procedures Excellent and innovative cooking and pass service skills A flexible attitude to working hours and a willingness to cover other shifts as needed Decision making skills Problem solving ability Assertiveness Planning and Time Management awareness Customer service appreciation and awareness Daily departmental management experience Departmental training experience Mentoring/counseling/tutoring experience Able to lift up to 50 lbs. and able to stand for long period of time Other Skills/Abilities Language Skills Fluency in English is required, additional language ability is a bonus Ability to read, speak and write English Reasoning Ability Must be able to think freely and make decisions on own pertaining to job responsibility Able to perform duties without great supervision Ability to keep calm, responsive and friendly under pressure Able to handle a variety of different tasks at once as well as challenges that may arise with guests, customers and/or employees Knows when to request help or assistance from supervisor Work Environment This is a very fast paced busy environment Regular attendance in conformance with the standards, which may be established by The Mountain Lodge Telluride from time-to-time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Employees may be required to work varying schedules to reflect the business needs of the Lodge. Multitasking This position is monitored by direct/indirect supervision to ensure all unit procedures are adhered to. Upon employment, all employees are required to fully comply with The Mountain Lodge Telluride's rules and regulations for the safe and efficient operation of the Lodge. Employees who violate any rules and regulations or policies and procedures will be subject to disciplinary action up to and including termination of employment SAFETY and
SANITATION
At all times safety and health hazards should be foremost in the minds of all employees. All employees must acquaint themselves with health inspection standards, and OSHA Standards regarding proper use, disposal and storage of chemicals, must practice common sense and not expose themselves to any work procedures which are not within the bounds of good safe practice or in the MLT Safety Procedures. General Responsibilities To acknowledge, greet, smile and show respect to every guest, customer and fellow employee To cooperate with all Departments To maintain your work environment at its best, according to your duties. (Cleanliness, order, etc.) To keep yourself informed Education/Vocational Experience The education, specialized training, required licenses or certifications and/or years of directly related experience required to enter this job: One to two years related experience and/or training; equivalent combination of education and experience, preferred.
NOTE:
This job description is not intended to be all-inclusive and may change from time to time. Employees may perform other related duties as needed based on business needs and management discretion.
NOTE:
This job description is not intended to be all-inclusive. Associate may perform other related duties as negotiated to meet the ongoing needs of The Mountain Lodge Telluride. Line Cook
MOUNTAIN LODGE RENTAL MANAGEMENT LLC 457
Mountain Village Boulevard, Telluride, CO 81435 $22
- $24 an hour
- Part-time $22
- $24 an hour
Part-time Salary:
$22- $24/Hr We are hiring seasonal Line Cooks for the summer 2026 season.
Looking for a rewarding job in Telluride with a restaurant where the food is turning heads? The Mountain Lodge Telluride is looking for a few energetic, detail minded, outgoing and fun-loving people to join our fast-paced kitchen team. We offer great pay, benefits, and a ski pass/end of season bonus. Purpose of Position The Line Cook will be responsible for assisting the Executive Chef and Sous Chef in the smooth operation of the kitchen. Will be involved in preparing, cooking and presenting food in accordance with productivity standards and cost controls. Work closely with the Executive Chef and Sous Chef in evaluating service, food quality and improve operational efficiency. Monitor the cleanliness and upkeep of the kitchen and the equipment. Insure positive customer and employee relations. Be part of a truly engaged and productive workforce and help insure that we become the Employer of Choice. Essential Job Functions/Responsibilities (other duties may be assigned. Management also reserves the right to change or modify position descriptions from time-to-time to meet the needs of the business with or without notice). To follow all recipes and techniques, as well as garnish requirements. To run and control all aspects of your section to the established standards. To be involved in ordering, maintaining pars and stock rotation, as well as directing the receiving team as needed. To minimize and advise of accumulated daily wastage to be recorded. To liaise with all kitchen staff within the area to ensure a correct and professional operation is conducted within all outlets. To ensure that all perishable items are stored quickly and efficiently thus avoiding unnecessary quantities being held within the kitchen areas, always ensuring complete utilization of all items made within the minimal wastage as possible. To monitor the cooking, chilling and storage of foods, keeping records as required and taking appropriate action where necessary to ensure that we comply with procedures. To supervise, train and coach staff throughout the section, taking appropriate action to maintain safe and equitable work levels whilst being sensitive to, and aware of, problems and health issues, bringing them to the attention of the Director of F&B if necessary, in order to maintain a disciplined but harmonious working environment. To assist when asked by the Executive Chef to work in various other outlets such as banqueting, during hours other then the scheduled training hours of the business. At the end of the working day to ensure all areas and sections have been cleared and cleaned correctly. Ensure that all accidents are recorded correctly and to the required standard. To be aware of menu's daily changes and banqueting function passed onto you by a senior member of the team. To ensure that all items are labeled, dated and correctly rotated. Bring to the attention of the Engineering Department and Director of F&B any maintenance issues so that maintenance can be issued, thereby ensuring that the Kitchen and equipment is kept in a safe, cleanable and fully functional condition. To liaise with other departments as appropriate to ensure the smooth service of food from the kitchen. To set and maintain the standards for all offsite culinary activities related to hotel events To carry out any projects as requested by the Executive Chef To assist other members of the team and other departments as requested whenever needed. Required Skills Ability to communicate effectively both orally and in writing Strong leadership and teamwork skills The desire and tenacity to adhere to procedures Excellent and innovative cooking and pass service skills A flexible attitude to working hours and a willingness to cover other shifts as needed Decision making skills Problem solving ability Assertiveness Planning and Time Management awareness Customer service appreciation and awareness Daily departmental management experience Departmental training experience Mentoring/counseling/tutoring experience Able to lift up to 50 lbs. and able to stand for long period of time Other Skills/Abilities Language Skills Fluency in English is required, additional language ability is a bonus Ability to read, speak and write English Reasoning Ability Must be able to think freely and make decisions on own pertaining to job responsibility Able to perform duties without great supervision Ability to keep calm, responsive and friendly under pressure Able to handle a variety of different tasks at once as well as challenges that may arise with guests, customers and/or employees Knows when to request help or assistance from supervisor Work Environment This is a very fast paced busy environment Regular attendance in conformance with the standards, which may be established by The Mountain Lodge Telluride from time-to-time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Employees may be required to work varying schedules to reflect the business needs of the Lodge. Multitasking This position is monitored by direct/indirect supervision to ensure all unit procedures are adhered to. Upon employment, all employees are required to fully comply with The Mountain Lodge Telluride's rules and regulations for the safe and efficient operation of the Lodge. Employees who violate any rules and regulations or policies and procedures will be subject to disciplinary action up to and including termination of employment SAFETY and
SANITATION
At all times safety and health hazards should be foremost in the minds of all employees. All employees must acquaint themselves with health inspection standards, and OSHA Standards regarding proper use, disposal and storage of chemicals, must practice common sense and not expose themselves to any work procedures which are not within the bounds of good safe practice or in the MLT Safety Procedures. General Responsibilities To acknowledge, greet, smile and show respect to every guest, customer and fellow employee To cooperate with all Departments To maintain your work environment at its best, according to your duties. (Cleanliness, order, etc.) To keep yourself informed Education/Vocational Experience The education, specialized training, required licenses or certifications and/or years of directly related experience required to enter this job: One to two years related experience and/or training; equivalent combination of education and experience, preferred.
NOTE:
This job description is not intended to be all-inclusive and may change from time to time. Employees may perform other related duties as needed based on business needs and management discretion.
NOTE:
This job description is not intended to be all-inclusive. Associate may perform other related duties as negotiated to meet the ongoing needs of The Mountain Lodge Telluride.
