Cook

Responsibilities

• Prepare 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 preparation, ensuring leftovers are stored correctly, and maintaining inventories.

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 other restaurant team members.
• Self-motivated, organized, and professional.
• Able to work independently and handle multiple tasks simultaneously.
• Strong customer service skills.

Benefits

• Eligibility for medical, dental, vision, and life insurance (plus other voluntary insurance options) for full-time team members.
• All part-time and full-time team members eligible to participate in the 401(k) plan, paid time off, holiday pay, Daily Pay, and discounts through Perk Spot.

Schedule

Part Time