Seasonal Prep Cook

2026 April–October Seasonal Prep Cook – Custer State Park Resort

Join to apply for the 2026 April–October Seasonal Prep Cook role at Custer State Park Resort
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This range is provided by Custer State Park Resort. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

$14.73/hr – $14.73/hr

Department:
Food and Beverage

Reports to:

Sous Chef and/or Line Supervisor

A hands‑on working position that supports the mission of a profitable and efficient kitchen operation by striving to ensure product standards and quality. Works in kitchen or banquet food preparation.

• Must meet or exceed all Level 3 and 4 requirements.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Requires good standard and interpersonal communication skills, both verbal and written.
• Exceptional organization, problem‑solving and supervisory skills.
• Knowledge of food and beverage menus, food preparation and presentation.
• Ability to act independently with minimal or no supervision.
• Must possess basic computational ability.
• Must possess computer skills including, but not limited to, Microsoft Word and Excel.

• Work either on the restaurant kitchen line or banquet kitchen prep line. Work a schedule prescribed by the chef/manager. Work a flexible schedule as needed.
• Open or close as needed.
• Learn and properly demonstrate all company product preparation, measures and mixed ingredients according to recipe to prepare all foods during line cooking or banquet cooking recipes, presentations and quality standards for station or assigned kitchen area.
• Learn and properly demonstrate different cooking techniques such as baking, roasting or steaming for meats, fish, vegetables and other foods. Learns and properly demonstrates use of convection ovens, mixers, slicers, choppers, steamers or fryers.
• Uphold and abide by the company’s employment policies. Adhere to guidelines for attitude, behavior and appearance.
• Actively participate, learn and cooperate with the training process.
• Actively work shift‑to‑shift to control food costs by assuring the proper recipe production and portioning are followed to control food waste.
• Do assigned duties properly and effectively. Keep work areas clean and organized.
• Do all shift setup, shift and closing duties as assigned. Do all shift clean duties properly. Do proper cleaning, sanitation and maintenance for the general kitchen, all cooking and kitchen equipment, walk‑ins, coolers and storerooms.
• Develop and maintain a professional working relationship with dining room staff and other kitchen staff.
• Work daily to maintain a safe and accident‑free work environment.
• Work daily to maintain a healthy and harassment‑free work environment. Learn harassment prevention techniques and obligations as a supervisor.
• Follows par and prep sheets shift‑to‑shift for proper menu line setup and line production.
• Assists chef/sous chef prepare banquet or special event menus, preparing and apportioning foods and utilizing food surpluses and leftovers.
• Assist chef/sous chef to ensure all food supplies and kitchen supplies are received, stored and rotated properly and safely.
• Learn Health Department standards and codes. Learn basic sanitation practices. Help achieve a Health Department score of 90.
• Complete other assigned duties and projects from line supervisor or sous chef.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge and/or ability required.

• Three months past kitchen experience necessary.
• Additional one year of college or technical school cooking education certificate preferred, but not necessary.

• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.

• Most work tasks are performed indoors. Temperature is moderate to high, but it is…