Cafeteria Cook

About the Role

At Enchantment, we work together to create and deliver personalized extraordinary experiences for all guests and team members. Our culture is fast-paced, collaborative, inclusive, and engaging, with one of the best views you’ll ever find. This role is responsible for specific aspects of food handling and preparation, overseeing the cafeteria/employee dining room, adhering to sanitation practices, and assisting with banquet needs. You’ll thrive in this position if you are outgoing, energetic, passionate, and authentic, with great interpersonal skills and self-motivation to work with minimal supervision.

Responsibilities

• Cooking/Prep (65%):
  • Cook and prepare menu items according to assigned station, ensuring organization, cleanliness, and timely opening.
  • Set up and manage mise en place for your station, ensuring freshness and quality of all food products.
  • Cook menu items with speed, efficiency, and accuracy, and be proficient in the cafeteria and banquet menus.
  • Ensure proper rotation of food items, knowledge of meat doneness, and seamless operation during cafeteria opening hours.
  • Check final products for proper preparation, presentation, and seasoning before delivery.
  • Maintain a neat, safe, and clean workstation using proper handling and storage procedures.
  • Monitor sanitation practices to comply with standards and regulations.
  • Assist in banquet preparation and pickups as requested by supervisors.
  • Produce high-quality food consistently and know the cafeteria and banquet menus thoroughly.
• Cleanliness/Safety (30%):
  • Report unsafe working or food safety conditions to Culinary Management or Engineering.
  • Inspect refrigerators and freezers daily to ensure compliance with food safety and health department standards (e.g., expired products, temperature abuse, improper labeling).
• Administrative (5%):
  • Attend mandatory culinary meetings to ensure communication between management and staff.
  • Communicate any problems or concerns to the lead cook or supervisor for timely resolution.
  • Collaborate with co-workers and lead cooks to address issues during shifts.
• Due to the cyclical nature of the hospitality industry, you may be required to work varying schedules to meet business needs, including attending all scheduled training sessions and meetings.

Supportive Functions

In addition to the essential functions, you may be required to perform supportive tasks such as training new hires, providing expectations, and offering ongoing assistance, as determined by management.

Requirements

• High school diploma or equivalent education.
• Minimum of two years of experience in a similar role in a full-service fine dining restaurant or a four-star (or higher) hotel/resort.
• Strong leadership skills and the ability to demonstrate essential job functions, with or without reasonable accommodation.
• Proficiency in speaking, reading, and writing the primary language(s) used in the workplace.
• Excellent verbal and written communication skills.
• Ability to read and follow recipes and instructions.
• Basic math skills (addition, subtraction, multiplication, division).
• Ability to work with minimal supervision and delegate tasks as needed.
• Problem-solving skills and the ability to resolve issues efficiently.
• Ability to multitask in a fast-paced, high-temperature environment.
• Current food handlers certification.

Physical Requirements

• Most tasks are performed indoors in moderate temperatures, but you must be able to work in extreme temperatures (e.g., freezers at -10°F or kitchens at +110°F) for extended periods.
• Walking and standing are required for most of the workday, with varying durations depending on tasks.
• Ability to lift and carry up to 50 pounds, and occasionally push or pull carts/equipment weighing up to 250 pounds.
• Proficiency in using kitchen tools and machinery, such as knives, slicers, mixers, and grinders.
• Ability to perform cutting tasks on work surfaces 3 to 4 feet in height.
• Must be able to bend, stoop, squat, and demonstrate culinary techniques (e.g., cutting, plate presentation).
• Ability to work in noisy environments where shouting may be necessary to communicate.
• Must be able to move quickly and efficiently in limited spaces and across the resort.