Viceroy Hotels:
Viceroy Hotels & Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination. Viceroy’s portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St. Lucia, and Portugal’s Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026.
Location:
The property offers 73 guest rooms and 12 single-level penthouse residences, all with sweeping views of Idaho’s Rocky Mountains. Guests and owners will enjoy an elevated level of personalized service and an extensive amenity suite, including a 5,700-square-foot full-service spa, a 1,500-square-foot fitness center, six treatment rooms, an indoor thermal pool, cold plunge, sauna, and steam rooms. A state-of-the-art rooftop observatory and outdoor terrace bar will provide unobstructed access to the Central Idaho Dark Sky Reserve, the first designated preserve of its kind in the U.S. and one of only 12 globally.
Overview:
Located at the southeast corner of Main Street and River Street East—the gateway to downtown Ketchum, Idaho—and just minutes from Bald Mountain’s River Run base, this exceptional property will debut as Sun Valley’s first luxury hotel and for-sale residence offering. As part of the Viceroy team, you’ll help bring our signature experiential hospitality to one of North America’s most iconic, year-round mountain destinations.
The Cook is responsible for preparing, cooking, and presenting food items according to standardized recipes, culinary specifications, and luxury hospitality standards across the resort’s food & beverage operations. This role supports restaurant, banquet, café, pool, in-room dining, employee dining, and special event culinary operations while maintaining exceptional food quality, cleanliness, organization, and sanitation standards.
Cooks are expected to support multiple culinary outlets throughout the resort and may flex between stations, meal periods, and operational areas based on business demands and operational needs.
Responsibilities:
- Maintain cleanliness and organization of all storage areas.
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Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
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Prepare and display buffet food items according to the hotel standards.
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Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
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Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
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Prepare food for Banquets, ad required, following specifications on Banquet Event Orders.
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Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
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Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
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Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
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Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
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Know the location and operation of all fire extinguishing equipment.
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Practice safe work habits at all times to avoid possible injury to self or other employees.
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Use Production Charts as specified by hotel’s standards.
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Be able to support any position in the Kitchen that is in need of help.
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Follow all Health Department and Company regulations in regards to food and storage standards and safety.
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Be able to operate and maintain cleanliness of all kitchen equipment.
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Maintain a “Clean As You Go” policy.
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Assist in storage and rotation of food items according to hotel procedures.
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Sign keys out and back in under supervision as needed.
Qualifications:
- High School diploma or equivalent and/or experience in a hotel or a related field preferred.
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Culinary experience required.
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Flexible and long hours sometimes required.
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Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
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Ability to stand during entire shift
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Ability to withstand temperature variations both hot and cold.
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Have thorough knowledge of menus and the preparation required, according to hotel standards.
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Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
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Knowledge of herbs and spices and proper use of each.
