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 work on a team with great interpersonal skills and self-motivation to thrive 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 work proficiently across any station as business needs require.
  • Maintain proper rotation of food items, knowledge of meat doneness, and expedite service during cafeteria opening hours.
  • Check final products for proper preparation, presentation, and seasoning before delivery to employees.
  • Maintain a neat, safe, and clean workstation using proper handling and storage procedures.
  • Monitor sanitation practices to ensure compliance with standards and regulations.
  • Assist in banquet preparation and pickups when requested by a supervisor or manager.
  • Produce high-quality food consistently and master the cafeteria and banquet menus, including ingredients.
• Cleanliness/Safety (30%):
  • Report unsafe working or food safety conditions to Culinary Management or Engineering to address issues promptly.
  • 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 clear communication between management and staff.
  • Communicate potential 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, work varying schedules to meet the Resort’s business needs.
• Attendance at all scheduled training sessions and meetings is required.

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 four-star (or higher) hotel/resort.
• Strong leadership skills and the ability to demonstrate and perform essential job functions, with or without reasonable accommodation.
• Ability to speak, read, and write in the primary language(s) used in the workplace.
• Excellent verbal and written communication skills.
• Proficiency in using Resort-approved communication devices (e.g., radio, pager, earpiece).
• Ability to read and follow recipes accurately.
• Basic math skills (addition, subtraction, multiplication, division).
• Ability to work with minimal supervision and hold subordinate cooks accountable.
• Strong 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 conditions, such as freezers (-10°F) and kitchens (+110°F), for extended periods.
• Frequent walking and standing throughout the workday, with varying durations depending on tasks.
• Ability to handle knives, pots, and other kitchen tools, as well as lift and carry items up to 50 pounds.
• Proficiency in cutting and food preparation on work surfaces (3–4 feet high) in various kitchen areas (banquet, prep, bake shop, etc.).
• Proper usage and handling of kitchen machinery, including slicers, mixers, grinders, and other equipment.
• Ability to demonstrate culinary techniques, including cutting, cooking principles, plate presentation, and safety/sanitation practices.
• Exposure to noise levels requiring raised voices to communicate.
• Ability to move quickly in limited spaces and travel across the Resort as needed.
• Frequent bending, stooping, squatting, and lifting up to 50 pounds.
• Occasional pushing and pulling of carts or equipment weighing up to 250 pounds.