Culinary Team Member / Line Cook

Line Cook Opportunities

SEASONAL + FULL-TIME POSITIONS | $20–$25/HOUR

Location: Three Forks Ranch in Slater, Colorado — approximately 40 miles from Steamboat Springs

Positions: Seasonal and full-time opportunities available

Live and work in a remote Colorado setting while building experience in a high-end, all-inclusive hospitality operation. Three Forks Ranch is seeking experienced, self-directed line cooks who can reliably execute established menus and uphold exacting standards for quality, consistency, sanitation, and presentation.

What We Offer

• Seasonal and full-time positions: Seasonal opportunities are available through November 5, 2026; full-time positions are also available.

• Competitive pay: $20–$25 per hour, based on experience.

• Affordable employee housing: Rent is based on a shared or single-room arrangement. Electricity, propane, internet, cable, and snow removal are included. No pets are permitted.

• Three meals every day at no cost: Breakfast, lunch, and dinner are provided 365 days a year, including scheduled days off.

• Additional benefits: Paid training, a 24-hour staff gym, and employee discounts on spa services, wellness classes, outdoor activities, and gift shop purchases.

Position Summary
The Culinary Team Member is responsible for executing the Three Forks Ranch culinary 
program with precision, consistency, and professionalism. This position is not 
responsible for creating or altering menus; rather, it is responsible for flawlessly 
executing the established menus and standards that define the Three Forks guest 
experience.

Primary Responsibilities:
Cleaning & Kitchen Standards
Cleanliness and organization are fundamental responsibilities of every Culinary Team 
Member. Every culinary employee is expected to clean as he/she works, maintain an 
organized station and shared kitchen throughout the shift, complete assigned daily and 
weekly cleaning, participate in scheduled deep cleaning, and always leave the kitchen 
inspection ready. Our culinary team takes professional pride in a clean and organized 
kitchen.

Each employee will be assigned specific daily, weekly, and periodic cleaning 
responsibilities, including but not limited to:
• Kitchen sanitation 
• Station organization 
• Equipment cleaning 
• Walk-in cooler and freezer organization 
• Dry storage organization 
• Smallware maintenance 
• Deep cleaning assignments 
• Waste and recycling management 
• Cleaning assignments are considered an essential part of the position and are expected to 
be completed thoroughly and consistently—not only during downtime, but as part of the 
daily operating standards of the kitchen.

Menu Execution
• Execute all menu items exactly as developed and approved by the Three Forks 
Ranch culinary leadership. 
• Follow recipes, plating standards, portion sizes, and preparation methods without 
deviation. 
• Ensure every guest receives a consistent dining experience regardless of who is 
working. 
• Understand that consistency is a cornerstone of the Three Forks brand. 

Menu Integrity
Three Forks Ranch operates from carefully developed menus that are intentionally 
standardized.

Culinary Team Members are expected to:
• Prepare menu items exactly as written. 
• Never substitute ingredients, alter recipes, or modify presentations without prior 
approval from the Director of Food & Beverage. 
• Understand that menu changes occur only through an intentional review and 
approval process involving the Three Forks culinary leadership team. 
• Offer ideas and suggestions respectfully through the proper channels but recognize 
that menu consistency takes precedence over individual creativity.

Hospitality Model
Three Forks Ranch is not a traditional restaurant.
Our culinary team serves a small number of guests at an exceptionally high level of service. 
Success requires adaptability and a willingness to participate in all aspects of the guest 
experience.
Responsibilities may include:
• Breakfast, lunch, and dinner service 
• Cooking classes 
• Kitchen Academy 
• Chef demonstrations 
• Private dining experiences 
• Special events 
• Collaborative service with Recreation, Guest Services, and other departments 
Every team member is expected to contribute wherever needed to create a seamless guest 
experience.

Teamwork & Professionalism
Culinary Team Members are expected to:

• Work collaboratively with all members of the culinary team. 
• Communicate professionally and respectfully. 
• Support teammates and assist wherever needed. 
• Accept coaching and feedback with a positive attitude. 
• Maintain composure during busy service periods. 
• Represent Three Forks Ranch with professionalism at all times. 
• Team members will be in uniform at all times when in the Lodge.
• Protect the consistency and integrity of the Three Forks culinary program by 
following all recipes, systems, and Standard Operating Procedures without 
deviation.
Qualifications
Minimum Qualifications
• Previous professional culinary experience. 
• Strong knife skills and culinary fundamentals. 
• Knowledge of food safety and sanitation standards. 
• Ability to work efficiently while maintaining exceptional quality. 
• Strong organizational skills and attention to detail. 
• Collaborative, team-oriented work ethic. 
Preferred Qualifications
• Experience in luxury hospitality, luxury resort, country club, or fine dining kitchens. 
• Demonstrated history of stable employment. 
• Experience working within standardized recipes and operating procedures.

The Ideal Candidate:
The ideal Culinary Team Member understands that success at Three Forks Ranch is not 
measured by personal culinary expression but by the ability to consistently execute an 
established culinary program at the highest level.

This individual:
• Takes pride in cleanliness, consistency and precision. 
• Appreciates structure and clearly defined standards. 
• Is adaptable and willing to support all aspects of the guest experience. 
• Values teamwork over individual recognition. 
• Understands that every meal reflects the Three Forks Ranch brand. 
• Is comfortable working in a unique hospitality environment that differs from a 
traditional restaurant kitchen.