Cook

Schedule

Full-time, every other weekend, rotation of holidays

Responsibilities

• Preparation of high-quality food following standard recipes and special diet orders
• Work with the Director of Food & Beverage and Sous Chef to manage all aspects of food and supply management including securing items in time for food prep, ensuring leftovers are stored correctly, and inventories maintained

Qualifications

• At least two years of experience working in all stations of a hotel kitchen, a restaurant, or a similar operation
• Knowledge of sanitation and safe food handling standards
• Ability to communicate clearly and work cohesively with the other restaurant team members
• Must be self-motivated, organized, and professional
• Must be able to work independently and handle multiple tasks at one time
• Strong customer service skills are required

Benefits

• Medical insurance, dental insurance, vision insurance, life insurance, and other voluntary insurance options (for full-time team members)
• 401(k) (all part-time and full-time team members)
• Paid time off (all part-time and full-time team members)
• Holiday pay (all part-time and full-time team members)
• Daily Pay (all part-time and full-time team members)
• Discounts through Perk Spot (all part-time and full-time team members)