Our cooks oversee all kitchen operations including menu prep for the café, food prep for the EDR, cooking, cleaning, dishwashing, dining room clean-up, etc. Live. Work. Explore! your talents and creativity.
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- Perform all duties with respect to the Company’s Core Values, Mission Statement, and guest services standards.
- Responsible for prep, set-up, service, clean up, and restocking of cook lines and appropriate prep areas.
- Preparing employee meals in a timely manner, maintaining all sanitation requirements. Cleaning, and restocking the kitchen and employee dining room.
- Responsible to maintain cleanliness of the kitchen area, working on a schedule to deep clean all equipment on a rotation basis throughout the season.
- Menu planning will be a possibility.
- Read and follow any given recipe with consistency and accuracy each time.
- Accurately measure and/or weigh ingredients.
- Perform all duties in an efficient and productive manner with little to no supervision.
- The EDR staff is responsible for all food prep, cooking, cleaning, and dishwashing.
- Monitoring FIFO (First In First Out) making sure each area is properly labeled
- Adhere to and understand ServSafe standards and practices Adhere to all sanitation requirements including product rotation, temperature maintenance and record keeping, storage procedures, cooking requirements, and handling techniques.
- Ability to complete orders, by the plate or the pan, properly, according to approved menu specs, and in a timely manner.
- Ability to work from prep and par lists and follow standardized recipes. Commit food specifications to memory.
- Ability to absorb large amounts of information in a short period of time.
- Thoroughly complete all assigned food preparation and side work duties in a timely manner.
- Responsible for prep set-up, service, clean up, and restocking of line and prep areas.
- Accepting deliveries from vendors, communicating any discrepancies or substitutions to the warehouse supervisor, EDR supervisor, or general manager.
- Accurately sort and store all inventory.
- Maintain accurate logs and records to track and account for all merchandise as it is received.
- Inspect all merchandise as it is received to ensure all is in good and usable condition, proper quantity count.
- Responsible to maintain cleanliness of the kitchen area, working on a schedule to deep clean all equipment on a rotation basis throughout the season.
- Adhere to all sanitation requirements including product rotation, temperature maintenance and record keeping, storage procedures, cooking requirements, and handling techniques.
- Maintain temperature logs as required; regularly take temperatures of food items to ensure they are not in the Temperature Danger Zone.
- Complete any designated prep list in an efficient and timely manner.
- Develop and maintain positive communication and teamwork with all co-workers and supervisors.
- Conduct should be professional, with the awareness that all actions and communications are within staff view. Ensure a congenial atmosphere for all.
- Maintain appearance and uniform standards.
- Work quickly, efficiently, and safely with all kitchen equipment.
- Able to work with minimum supervision, evenings, nights, weekends, and holidays.
- Perform duties outside the job classification assigned by management along with any other responsibilities deemed necessary.