Assistant Cook

About the Role

Silver Cliff Ranch is seeking an innovative, optimistic, and change ready Assistant Cook to help prepare high-quality meals and deliver exceptional hospitality to guests from around the country. In this role, the Assistant will work closely with the Dining Services Manager to prepare daily meals and snacks, mentor seasonal kitchen staff, and step up to lead kitchen operations when the Dining Services Manager is off.

If you are passionate about food, thrive in a fast-paced environment, and enjoy feeding a vibrant community (serving over 25,000 meals annually!), you may be a great fit.

Benefits:
Medical, Life Insurance, Vision, and Dental; $1,000/month stipend for offsite housing

Work experience:

2 years+ experience running restaurants or school kitchens, or experience as sous chef is preferred;
Candidate must be certified as a Certified Food Protection Manager (CFPM) or be willing to become certified

• Meal Preparation & Menu Planning:
  Assist with daily meal prep, cook according to instructions, and help design menus for incoming groups.
• Special Dietary & Allergen Care:
  Prepare high-quality, delicious alternative meals for guests with dietary restrictions—including Gluten-Free, Dairy-Free, Vegetarian, and severe food allergies—strictly following cross-contamination prevention and food safety protocols.
• Kitchen Leadership:
  Confidently manage kitchen operations and direct kitchen staff to ensure timely, high-quality, and visually appealing meal service either in support of the Dining Services Manager or on your own.
• Team Development:
  Lead and mentor seasonal and year-round staff in food prep and service with a positive, encouraging disposition.
• Sanitation & Facilities:
  Maintain high standards of hygiene and cleanliness across the kitchen, dining hall, cookware, dishwashing stations, and guest restrooms after every meal.
• Inventory & Operations:
  Assist with inventory, ordering food and supplies, trash removal, and campus-wide turnaround cleanups between guest groups.
• Snack Shop:
  Assist with the inventory, organization, and cleanliness of the Snack Shop.
• General Support:
  Participate in team meetings and training sessions, and execute other duties assigned by the Dining Services Manager or Executive Director.

• Experience &
  
  Skills:
  
  Prior culinary/kitchen experience with a strong grasp of safe food-handling practices, inventory control, and basic math/computer skills.
• Leadership & Mindset:
  Self-starter with strong organizational skills, excellent customer service habits, and a willingness to learn and improve upon facility policies and procedures.
• Physical & Environmental Demands:
  Ability to stand for long periods, lift and carry up to 50 lbs (unloading food/supplies), and maintain visual/auditory awareness of safety hazards.
• Schedule Flexibility:
  Willingness to work evenings, weekends, and holidays as needed based on group retreat schedules.
• Certifications & Background:
  Have or have the ability to obtain CFPM certification; must pass a pre-employment background check, drug screen, and provide proof of work eligibility.