Cook (Short Season)

Cook: Cooks work as members of the Culinary/Food and Beverage team and report to the Executive Chef. 

Responsible for working with the culinary team to:

• Prepare all meals for guests and staff (approximately 250 people daily)
• Assist in unloading and processing all food deliveries
• Clean and maintain the kitchen and other culinary work areas
• Clean and maintain kitchen equipment, utensils, etc.

Cooks work in an inclusive, learning-oriented environment. The dining experience at A Bar A is high quality, featuring local ingredients and western-inspired, healthy meals for guests and staff. Meals include:

• Three Western-style outdoor cookouts per week (breakfast, lunch, and dinner)
• Breakfast/lunch/dinner for staff daily
• Breakfast/lunch/dinner for guests daily, and lunch/dinner daily for the Children’s Program 
• Catered meetings, fishing trips, Expeditions, and other off-site food needs

Key traits for success: teamwork, time management, attention to detail, stamina, work ethic, creativity.

All culinary staff work a 6-day work week with an average of 10 hours/day. Cooks must be able to lift/carry at least 40 pounds.