Fine Dining - Experienced Cook – Full-Time

Black Desert Resort is an ultra-premium destination resort in Southern Utah offering elevated dining, luxury accommodations, and curated guest experiences. Basalt is a flagship fine dining restaurant known for refined cuisine, exceptional service, and a high-performance culinary environment.

The Fine Dining Experienced Cook plays a critical role in executing high-level dishes with precision, consistency, and attention to detail.

The Fine Dining Experienced Cook – Full-Time (Cook I / Cook II) is responsible for preparing and executing menu items at a high level of culinary excellence. This role requires strong technical skills, the ability to work multiple stations, and a deep understanding of fine dining standards.

This position operates with a high level of independence, supporting service execution, mentoring junior cooks, and ensuring all dishes meet Basalt’s quality, presentation, and timing expectations.

• →Prepare and execute menu items with precision, consistency, and adherence to recipes and plating standards.
• →Operate efficiently across multiple stations including sauté, grill, garde manger, and plating.
• →Maintain strong knowledge of ingredients, preparation methods, and menu composition.
• →Ensure proper portioning, timing, and presentation of all dishes.
• →Assist in mentoring entry-level cooks and supporting team development.
• →Maintain a clean, organized, and sanitary workstation at all times.
• →Follow all food safety, sanitation, and HACCP standards.
• →Assist with prep work, mise en place, and station setup prior to service.
• →Monitor product quality and communicate any issues to culinary leadership.
• →Support inventory management, including proper storage and labeling of products.
• →Assist in minimizing waste and maintaining cost control standards.
• →Work collaboratively with the culinary and front-of-house teams to ensure smooth service.
• →Uphold Black Desert Resort’s ultra-premium culinary standards.
• →Perform other duties as assigned.

• Minimum of 2–4 years of culinary experience in upscale or fine dining environments.
• Strong proficiency in at least one primary cooking station (sauté, grill, or garde manger).
• Understanding of fine dining techniques, plating, and presentation.
• Ability to work independently and as part of a team.
• Strong attention to detail and consistency.
• Knowledge of food safety and sanitation practices.
• ServSafe certification preferred or ability to obtain.
• Ability to work flexible hours including evenings, weekends, and holidays.

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