Cook

Two part-time line-cook positions are open: AM shift (5:30 AM–11:00 AM) and PM shift (4:30 PM–10:30 PM). Reports to the General Manager.

About the role

The Cook plays a vital role in delivering high-quality meals to guests by preparing and cooking food items according to recipes and standards. This role is essential in maintaining the kitchen's efficiency and ensuring that guests receive exceptional culinary experiences.

Responsibilities

• Prepares and cooks food items according to recipes, quality standards, presentation standards, and food-preparation checklists.
• Ensures all food is prepared in a timely manner and according to specifications.
• Collaborates with the Executive Chef and kitchen team to develop new recipes and menu items; suggests improvements to existing dishes and introduces innovative culinary ideas.
• Maintains a clean and organized work area, including cleaning kitchen equipment, utensils, and work surfaces; ensures compliance with sanitation and safety standards.
• Assists with the receiving and storage of deliveries; rotates stock to maintain freshness and minimize waste.
• Monitors inventory levels and communicates needs to the Kitchen Manager.
• Monitors food quality throughout the preparation and cooking process; adjusts seasoning and presentation to ensure dishes meet the highest standards; conducts regular taste tests to ensure consistency.
• Oversees a specific station in the kitchen, ensuring all prep work and cooking duties are performed efficiently; coordinates with other kitchen staff to ensure timely and accurate food delivery.
• Assists with the training of new kitchen staff, helps with food preparation for events, and supports other kitchen team members as needed; steps in to cover other stations when necessary.
• Adheres to all health-department regulations and ensures that food is stored, prepared, and served in compliance with these standards; properly labels and dates food items.
• Implements practices to reduce food waste and optimize kitchen resources; participates in discussions on improving kitchen sustainability.
• Ensures all guest interactions are conducted in a courteous and professional manner, aligning with company standards.

Requirements

• High school diploma or equivalent preferred; culinary training or certification is a plus.
• Prior experience as a cook in a professional kitchen environment is preferred.
• Ability to follow recipes accurately, strong knife skills, and knowledge of various cooking techniques.
• Excellent time-management skills and the ability to work under pressure.
• Ability to stand for extended periods, lift up to 30 lbs regularly, and work in a fast-paced environment with varying temperatures (including hot surfaces, ovens, refrigerated, and freezer areas).

Pay

$15.00–$17.50 per hour, based on experience and qualifications.

Benefits

Eligibility for benefits is based on employment status; full details are shared during the first 30 days.

• Health & Wellness: Medical, Dental, Vision, Flexible Spending Account (FSA), Health Savings Account (HSA).
• Financial Security & Peace of Mind: Basic Life Insurance & AD&D, Voluntary Life Insurance, Voluntary Short-Term Disability, Voluntary Long-Term Disability, Critical Illness, Hospital Indemnity & Accident Plans, Pet Insurance, 401(k) Retirement Plan.
• Time to Recharge: Paid Time Off (PTO), available as it’s accrued.