IBERO Line Cook

Kitchen | Lunch + Dinner | Full-Time, Year-Round

Competitive Hourly Rate

Benefit Package + 401K · Subsidized Employee Housing · Ski Pass discount + Local Perks

Who We Are

Hotel Jackson is a boutique luxury hotel on the Town Square in Jackson, Wyoming. We are independently owned, personally operated, and deeply invested in this place. Hospitality here isn’t transactional — it’s an act of genuine connection. We believe in warmth, authenticity, expertise, and the kind of care that makes guests feel truly at home.

Our mission is simple: We are here to host. That means anticipating needs, elevating every detail, and delivering impactful memorable moments.

The Role

We’re looking for a Line Cook who brings discipline, skill, and real pride in the craft to every shift. You’ll execute a high-quality menu to exact specifications, maintain your station to a precise standard, and work as a reliable part of a tight-knit kitchen team.

This is a role for someone who cares about the food — not just the technique, but the consistency, the presentation, and what it means for the guest experience on the other side of the pass. The kitchen at IBERO is small by design, which means your contribution is immediate and your standards are visible every service.

What You’ll Own

• Station setup: arrive ready to work — prep station fully stocked, organized, and set to standard before service begins.
• Prep execution: prepare components of each dish with precision — knife work, sauce production, portioning — according to the chef’s exact specifications.
• Line execution: cook menu items to standard during service with consistency, speed, and attention to presentation.
• Food safety: maintain preparation and storage areas that meet health and safety requirements at all times; never compromise on this.
• Inventory awareness: monitor station stock, communicate needs to the chef, and assist with restocking and ordering support.
• Kitchen standards: keep prep areas clean and organized throughout the shift and participate in end-of-shift breakdown and cleanup.
• Team communication: work with the full kitchen team under the direction of the Executive Chef with clear, efficient communication and a collaborative attitude