Level 2 Cook

Responsibilities

• Preparing menu items in a timely manner.
• Maintaining health and safety standards after each task.
• Identifying various fruits, vegetables, herbs, as well as kitchen equipment and utensils.
• Working well with others, as a team, under pressure, and without distraction.
• Prepping foods according to the recipe and kitchen standards.
• Handling kitchen cutlery efficiently and safely.
• Covering, labeling, and dating food items, then storing them properly.
• Using sound culinary principles routinely.
• Identifying meats and fish and the proper prep for either.
• Preparing menu items with consistent results with ease and efficiency.
• Determining ways to eliminate waste in food prep.
• Understanding proper food storage principles.
• Understanding nutrition, portion control, and food costs.
• The ability to supervise others.

Qualifications

• A two-year culinary or hospitality degree with 2-4 years’ experience, or a combination, preferred but not required.

Compensation & Benefits

• Wages range from $19-$21.50 per hour, depending on experience, with opportunities for professional growth and advancement.

Team Member Perks

• Free Golf Pass and access to other Boyne Resorts Resort discounts on dining, retail, lodging, and spa.

Eligibility

• Eligibility for affordable team member housing.