Join our culinary team crafting exceptional dishes with stunning Schroon Lake views every day.

Responsibilities

• Prepare and cook menu items according to standardized recipes, ensuring exceptional quality, consistency, and presentation.

• Execute a variety of cooking techniques, including grilling, sautéing, roasting, frying, baking, and broiling.

• Monitor food quality, temperatures, and portion sizes while minimizing waste and maintaining cost controls.

• Maintain a clean, organized, and sanitary workstation in accordance with health department regulations and company standards.

• Follow all food safety and sanitation procedures, including proper food handling, storage, labeling, and rotation (FIFO).

• Assist with receiving, inspecting, storing, and organizing food deliveries and kitchen inventory.

• Work collaboratively with the culinary team to ensure timely preparation and execution during breakfast, lunch, dinner, banquets, and special events.

• Communicate effectively with chefs, kitchen staff, and front-of-house team members to ensure an outstanding guest dining experience.

• Assist with food preparation, plating, garnishing, and other kitchen duties as needed to support efficient service.

• Contribute ideas for seasonal specials, menu enhancements, and creative presentations.

• Properly operate and maintain kitchen equipment while reporting any maintenance or safety concerns.

• Support fellow team members and help maintain a positive, team-oriented kitchen environment.

Skills & Qualifications

• Passion for creating exceptional food and memorable guest experiences.

• Strong attention to detail with the ability to consistently produce high-quality dishes.

• Ability to thrive in a fast-paced kitchen while remaining organized and composed under pressure.

• Excellent communication and teamwork skills.

• Dependable, punctual, and committed to maintaining high standards of cleanliness and professionalism.

• Ability to follow recipes, instructions, and company procedures while adapting to changing service demands.

Technical Skills

• Proficient knife skills and experience using commercial kitchen equipment.

• Experience with grill, sauté, broiler, fry station, garde manger, and/or expediting.

• Knowledge of food safety, sanitation, temperature controls, and cross-contamination prevention.

• Ability to prepare meals efficiently while maintaining quality and presentation standards.

Experience & Education

• Minimum of two (2) years of professional cooking experience preferred.

• High school diploma or equivalent required; culinary education is a plus.

• Experience with inventory management, receiving deliveries, and product rotation is preferred.

• ServSafe Food Handler or Manager Certification and Allergy Awareness Training are preferred.

• Hospitality, hotel, or resort experience is a plus.