Second Cook

About the role

Work in Wellness at the New Yora Nordic Spa Something New Is Taking Shape Opening in November 2026, Yora Nordic Spa is a place to pause, reconnect and experience wellbeing through nature, hydrotherapy and authentic human connection. It is a space where our team will create thoughtful and welcoming experiences that help guests reconnect with themselves, with others and with the natural world around them. We are now building our founding team - the people who will bring Yora Nordic Spa to life and shape our culture from the very beginning. Working at Yora means working in wellness and contributing to a workplace and guest experience that are simple, inclusive, natural and social.

The Second Cook will be part of Yora's founding Kitchen team, helping prepare the fresh, nourishing and thoughtfully presented food that will welcome Yora Nordic Spa's first guests in November 2026. This full-time role is anticipated to start between mid- and late October 2026. This is a hands-on culinary position for someone who takes pride in quality and wants to continue developing their craft. Working alongside the Sous Chef, First Cooks and fellow culinary team members, the Second Cook follows established recipes and production standards while building the confidence and versatility needed to contribute across the Kitchen.

Responsibilities

• Prepare assigned menu items accurately and consistently according to approved recipes and production standards.
• Follow established portions, preparation methods and presentation requirements.
• Complete assigned preparation and production within established timelines.
• Maintain food quality throughout preparation and service and raise concerns before food reaches the guest.
• Support dietary requirements and allergen procedures with accuracy and care.
• Maintain proper food storage, labeling, rotation, temperature control and sanitation.
• Use FIFO and established inventory-rotation practices to reduce spoilage and unnecessary loss.
• Maintain a clean, organized, stocked and safe workstation.
• Use kitchen tools and equipment correctly and report maintenance or safety concerns promptly.
• Complete assigned opening, production, cleaning and closing responsibilities.
• Maintain consistency and organization during high-volume preparation and service periods.
• Work collaboratively with the Sous Chef, First Cooks and fellow culinary team members.