Cook; Seasonal

Cook (Seasonal)

As a Cook, you’ll be responsible for assisting the Executive Chef and Sous Chef with the overall dining program and execution of all aspects of the culinary experience for the property from the daily operation of the restaurant catering and special events. The Cook will maintain a clean and organized kitchen and provide training to co‑workers as needed.

• Clean work areas, equipment, utensils, dishes, and silverware.
• Store food in designated containers and storage areas to prevent spoilage.
• Prepare a variety of foods according to customers' orders or supervisors' instructions, following approved procedures.
• Package take‑out foods and/or serve food to customers.
• Portion and wrap the food, or place it directly on plates for service to patrons.
• Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
• Other duties as required.

• GED or High School Diploma
• At least 1 year kitchen experience
• Knowledgeable of proper food handling procedures
• Strong customer service, communication and interpersonal skills required.

• Ability to lift 30 – 50 lbs.
• Work in an upright standing or sitting position for long periods of time.
• Reach with hands and arms.
• Communicate, receive, and exchange ideas and information by means of the spoken and written word.

• No supervisory responsibilities

• Schedule:
  
  Varies

As a full‑time associate, you will be eligible for comprehensive benefits including multiple medical plans, dental, and vision. You may also receive time off benefits, paid holidays, and a 401(k) with company match. Occasional travel may be required to attend training and other company functions.

Compensation: $20.00 - $22.00 per hour

Disclaimer Statement
This is not an all‑inclusive job description; therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time.