87 jobs found

Cafe Pacific, Dallas, TX We offer competitive wages. Requirements: Previous kitchen experience Must be familiar with working in a high-volume restaurant. As a saute cook, you'll set up your station and participate in prep. You should be passionate about putting out consistent, quality food and seeking opportunities to learn and grow in the kitchen. You should be able to follow recipes and take direction from the Chef or Sous Chef and also explore your creativity where appropriate. You welcome the fast, often hectic pace of the kitchen and are above all a team player. PI

EvergreenWoodsis now accepting applications forPRNCook with experience in preparing high-quality food from scratch according to standardized recipes and instructions. This position will have the opportunity to work in various stations on the cooking line during meal service. Example: Grill, Saut & Expo. Cooks also participate in menu planning, recipe development and sanitation programs under the supervision of our Executive Chef. Experience and Skills: A. Education - High school diploma or GED required. B. Direct Previous Experience - 3-5 years' experience in a similar position desired. C. Skills: - Ability to work with minimal supervision. - Must conduct all business with a professional manner and with a high level of confidentiality. D. Abilities: - Work indoors for the majority of the work day (fluorescent lights, HVAC system, solid surface flooring, normal heat and cold conditions associated with a kitchen facility, normal kitchen noise levels). - Lift objects of 35 pounds or less over the head. - Move objects of 50 pounds or less. - Standing for extended periods. - Assist with resident evacuations. Benefits

The job title may be "Saute Cook" but what we're really looking for is a daily special developing food plating extraordinaire. You can handle the heat of the kitchen with a recipe for success that boils down to sheer commitment. We've got a supportive team ready to welcome you with open arms and an apron ready to tie on. They'll get you seasoned with everything, including the kitchen sink.Devon Seafood + Steak is an upscale seafood restaurant located in the Hershey Press Building. We utilize sustainable methods to offer fresh fish and premium steaks cooked on our wood fired grill.If you think we just described you and your ideal environment, join our team, and help us dish out excellence to our guests.The pay rate for this position is commensurate with experience.Job Functions:Responsible for preparing all food items according to prep sheets and standardized recipes with speed and consistency of qualityCooking, plating, garnishing, and expediting foodMaintaining communication with front of house staff to ensure timely service to the guestsUsing safe food handling proceduresHelping to develop daily specialsAssisting with trainingMinimizing wasteEnsuring that all work areas remain clean and organizedEnsuring that all food products are stored properlyCompleting other duties as assignedBasic Qualifications:Must be at least 18 years of age or older. Additional Qualifications:Average to above knife skillsAbility to follow and troubleshoot recipes/menu items with little or no difficultyAbility to efficiently set up and maintain workstationAbility to demonstrate the outlet style of cuisine through food tasting and preparationAbility to assist Chef with maintaining accurate inventory levelsAbility to handle average amounts of prep work and work 2-3 stations with little or no difficulty and minimal assistanceAbility to work with position, supportive attitude, skill, speed and cleanlinessAbility to exhibit proper food handling procedures in accordance with Pennsylvania regulations and obtain ServSafe certification. Working Conditions:Pay commensurate with experience.Based on operational need, (including days, evenings, weekends and holidays) the working schedule may include up to 40+ hours per weekFlexible schedule required, including days, evenings, split shifts, weekends and holidaysPhysical requirements include standing for long periods of time and ability to lift at least 40 poundsMust be comfortable working in temperature variations Hershey Entertainment and Resorts is an Equal Opportunity Employer

Cafe Pacific, Dallas, TX We offer competitive wages. Requirements: Previous kitchen experience Must be familiar with working in a high-volume restaurant. As a saute cook, you'll set up your station and participate in prep. You should be passionate about putting out consistent, quality food and seeking opportunities to learn and grow in the kitchen. You should be able to follow recipes and take direction from the Chef or Sous Chef and also explore your creativity where appropriate. You welcome the fast, often hectic pace of the kitchen and are above all a team player. PI

Success is waiting for you.We start at $16- $ 22 per hourWhen our guests walk through our doors, they expect personalized, professional service in an atmosphere of relaxed elegance, and that's exactly what we deliver. At The Capital Grille, our commitment to quality and excellence has earned us awards and accolades from national organizations and publications.Now Hiring In Broiler CookSaute CookLine CooksPrep CooksAs part of The Capital Grille, you will receive excellent benefits and advancement opportunities.Diversity is an essential ingredient to our success: EOE

Wellmore of Tega Cay's Dining Team is now accepting applications for a FullTime Cook with experience in preparing high-quality food from scratch according to standardized recipes and instructions. Must be available to work: 6a to 2:00p or 2p to 7:30p This position will have the opportunity to work in various stations on the cooking line during meal service. Example: Grill, Saut & Expo. Cooks also participate in menu planning, recipe development and sanitation programs under the supervision of our Executive Chef. Experience and Skills: A. Education - High school diploma or GED required. B. Direct Previous Experience - Two years experience in a similar position desired. C. Skills: - Ability to work with minimal supervision. - Must conduct all business with a professional manner and with a high level of confidentiality. D. Abilities: - Work indoors for the majority of the work day (fluorescent lights, HVAC system, solid surface flooring, normal heat and cold conditions associated with a kitchen facility, normal kitchen noise levels). - Lift objects of 35 pounds or less over the head. - Move objects of 50 pounds or less. - Standing for extended periods. - Assist with resident evacuations. Benefits Full Time Positions receive Medical, Dental, Vision benefits, Education Reimbursement, PTO & 401k with match. Part Time Positions receive 401k and PTO

Success is waiting for you. Come earn top dollar. Starting pay between $17 to $ 22 per hourWhen our guests walk through our doors, they expect personalized, professional service in an atmosphere of relaxed elegance, and that's exactly what we deliver. At The Capital Grille, our commitment to quality and excellence has earned us awards and accolades from national organizations and publications.Now Hiring In Broiler CookAs part of The Capital Grille, you will receive excellent benefits and advancement opportunities.Diversity is an essential ingredient to our success: EOE

Success is waiting for you. Come earn top pay and grow a career. Join the team and work in a professional and respectful work environment.When our guests walk through our doors, they expect personalized, professional service in an atmosphere of relaxed elegance, and that's exactly what we deliver. At The Capital Grille, our commitment to quality and excellence has earned us awards and accolades from national organizations and publications.Now Hiring In Broiler CookSaute CookLine CooksPrep CooksDishwashers The Capital Grille, you will receive excellent benefits and advancement opportunities.Diversity is an essential ingredient to our success: EOE

Wellmore of Lexington is now accepting applications for Full Time and Part Time Cooks with experience in preparing high-quality food from scratch according to standardized recipes and instructions. This position will have the opportunity to work in various stations on the cooking line during meal service. Example: Grill, Saut & Expo. Cooks also participate in menu planning, recipe development and sanitation programs under the supervision of our Executive Chef. Experience and Skills: A. Education - High school diploma or GED required. B. Direct Previous Experience - 1-2 years' experience in a similar position desired. C. Skills: - Ability to work with minimal supervision. - Must conduct all business with a professional manner and with a high level of confidentiality. D. Abilities: - Work indoors for the majority of the work day (fluorescent lights, HVAC system, solid surface flooring, normal heat and cold conditions associated with a kitchen facility, normal kitchen noise levels). - Lift objects of 35 pounds or less over the head. - Move objects of 50 pounds or less. - Standing for extended periods. - Assist with resident evacuations. Benefits Full Time Positions receive: Medical/Dental/Vision benefits, 21 days of PTO + PTO Payout Program, 401k with match & Education Reimbursement. Part Time Positions receive: PTO & 401k

$18 Plus Tips -Saute Cook -$19 Per Hour $$$ PLUS TIPS $$$ Havana 1516 Bonanza St. Walnut Creek, CA 5 Nights a Week / 5 NOCHES a la SEMANA *Kaiser Insurance Plans Available for Full Time Employees Apply in Person or Call Zack / Aplicar en Persona Havana specializes in California-Cuban Cuisine featuring Mojitos as our signature cocktail. Visit us in Walnut Creek on Bonanza Street. For a truly unique experience, let us bring Havana to you with Havana Catering & Event Planning!

Summary: The Cook - Lead is responsible for preparing cooked foods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; providing guidance to more junior kitchen staff; communicating ticket times and potential problems to the manager on duty and servers as necessary; providing the highest quality of service to customers and associates at all times; performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position and typically reports to the Store Manager, Assistant Store Manager, or General Manager depending upon local requirements. Essential Functions: Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products Tastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as needed Provides guidance / leadership for determining process flows during high volume times Monitors kitchen activities, providing input and advice to team to optimize productivity Cleans and sanitizes work stations and equipment Practices excellent food safety and sanitation practices and complies with HACCP standards Operates a variety of kitchen equipment; Measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetables Stocks, dates, rotates, and checks temperature of product Requirements Minimum Qualifications, Knowledge, Skills, and Work Environment: Requires food preparation skills and knowledge of HACCP standards Requires a minimum of 3 year of closely related cooking experience in high volume or fast casual dining restaurant environment Requires advanced or specialized food knowledge pertaining to making Sauces, Soups, Sauté, Broiler, Fry, and Pantry Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers Requires the ability to lift and/or move up to 40 pounds Requires the ability to bend, twist, and stand to perform normal job functions Frequently immerses hands in water and water diluted with chemical solutions Frequently works with sharp knives, utensils, and hot plates Frequently works in hot environment Supervisor/Lead experience preferred

Directly supports the Executive Chef, Asst. Executive Chef, Room Chef and Asst. Room Chef. The cook ensures that the kitchen and equipment are in good working order, maintains cleanliness, safety and sanitation standards. Supports Chef's in cooking, frying, sautéing, carving, broiling, grilling, steaming all meats, fish, eggs, vegetables, etc. Maintain cleanliness of area as well as keeping cold items stocked. Ensure kitchen area and equipment are in good working order. Must be able to obtain all necessary work cards, demonstrate sound judgment and great attention to detail. Minimum of one to two years Cook experience in a high volume restaurant preferred.

Overview Cook's hourly pay is $14-$23 dependent on experience. Join the outstanding Food & Beverage team at Sunday River and help us serve up delicious meals to our guests with a smile. The right candidate for this job will enjoy cooking for 6-12 hours at a time, 40+ hours per week. This position involves working on your feet, climbing stairs, and pushing, pulling, and lifting up to 50 pounds at a time. Shifts for this position are available AM and PM and will include weekends and holidays. We're looking for someone who can be flexible about schedules and work load, excited to work as part of a team, and able to stay composed and professional during high-pressure situations. Apply today and find your happy (work) place! Sunday River is seeking any of the three following levels of qualifications: A Cook I takes directions from the kitchen supervisor or chef regarding how to prep and prepare food items according to recipe standards and food safety standards. A high school degree or equivalent is preferred, but not required. This is an entry-level position. A Cook II performs most kitchen duties with speed and accuracy, and is able to work with limited supervision from the kitchen supervisor and chef. A high school degree or equivalent and 1-2 years' related experience is required. Cook IIs are able to: Prep foods efficiently, as well as to exact specifications and standards Handle kitchen cutlery safely, efficiently, and with confidence, and operate all kitchen equipment safely Retain information for future use, and apply common sense understanding to carry out instructions Have a sound understanding of culinary terminology Use sound culinary principles routinely Maintain a high level of sanitation, health and safety standards Work diligently, without distractions, and well with others Work in a team setting and be open to feedback and team success Prepare line items with consistent results with both ease and efficiency Identify meats and fish as well as the proper prep for each Look for and eliminate waste in food prep Practice proper food storage principles Understand nutrition and portion control along with food costing Supervise other employees on an as-needed basis A Cook III is one of the most experienced and efficient workers in the kitchen and has mastered all stations, displays strong leadership skills, and is a positive influence on other team members. Cook IIIs will have a high school degree or equivalent, an Associate's Degree in Hospitality or the Culinary field or equivalent, 5 years' related experience, and a valid driver's license. Cook IIIs are able to: Prepare stocks, soups, and sauces Make salads, vinaigrettes and dressings Prepare various hors d'oeuvres and appetizers Prep, trim and portion all protein items Break down whole fish, shellfish, and crustaceans Grill meats to exact specifications Roast, braise, poach, and saute foods to exact specifications Store foods safely, according to the health food standards Assist the chef in assembling daily prep lists Communicate effectively with all department personnel Read and update banquet event orders and execute them in a timely manner Assist with quality control and supervising other kitchen personnel when needed Help manage portion control and food costing, along with customers special dietary needs Assist with orientation and training of new employees, and report any maintenance needs to supervisor Responsibilities Be on time, respectful, and dependable Respond to guests needs promptly. Accept responsibility for own actions, and follow through on commitments. Follow company policies and procedures, and support company goals and values Be able to take direction from supervisors or chef Retain information and understand basic culinary terminology Be motivated to learn basic culinary principles Maintain sanitation, according to health and safety standards Be able to identify various fruits, vegetables, herbs, as well as kitchen equipment and utensils Be able to work well with others as a team and without distraction Prep foods according to the recipe and kitchen standards Handle kitchen cutlery efiiciently and safely Cover, label, and date food items and store them properly Prepare line items in a timely manner Maintain a clean work station which includes cleaning and sanitizing after each task Follow grooming standards including a clean uniform and nametag that can be clearly seen Complete any other duties as assigned or required to ensure our excellent service and commitment to 100% guest satisfaction Operate at all times under the guidelines of Boynes Brand Standards Operate within Local, State, Federal and Sunday River guidelines, laws, and health code Qualifications Varies for Cooks I, II, and III.

Overview Cook's hourly pay is $14-$23 dependent on experience. Join the outstanding Food & Beverage team at Sunday River and help us serve up delicious meals to our guests with a smile. The right candidate for this job will enjoy cooking for 6-12 hours at a time, 40+ hours per week. This position involves working on your feet, climbing stairs, and pushing, pulling, and lifting up to 50 pounds at a time. Shifts for this position are available AM and PM and will include weekends and holidays. We're looking for someone who can be flexible about schedules and work load, excited to work as part of a team, and able to stay composed and professional during high-pressure situations. Apply today and find your happy (work) place! Sunday River is seeking any of the three following levels of qualifications: A Cook I takes directions from the kitchen supervisor or chef regarding how to prep and prepare food items according to recipe standards and food safety standards. A high school degree or equivalent is preferred, but not required. This is an entry-level position. A Cook II performs most kitchen duties with speed and accuracy, and is able to work with limited supervision from the kitchen supervisor and chef. A high school degree or equivalent and 1-2 years' related experience is required. Cook IIs are able to: Prep foods efficiently, as well as to exact specifications and standards Handle kitchen cutlery safely, efficiently, and with confidence, and operate all kitchen equipment safely Retain information for future use, and apply common sense understanding to carry out instructions Have a sound understanding of culinary terminology Use sound culinary principles routinely Maintain a high level of sanitation, health and safety standards Work diligently, without distractions, and well with others Work in a team setting and be open to feedback and team success Prepare line items with consistent results with both ease and efficiency Identify meats and fish as well as the proper prep for each Look for and eliminate waste in food prep Practice proper food storage principles Understand nutrition and portion control along with food costing Supervise other employees on an as-needed basis A Cook III is one of the most experienced and efficient workers in the kitchen and has mastered all stations, displays strong leadership skills, and is a positive influence on other team members. Cook IIIs will have a high school degree or equivalent, an Associate's Degree in Hospitality or the Culinary field or equivalent, 5 years' related experience, and a valid driver's license. Cook IIIs are able to: Prepare stocks, soups, and sauces Make salads, vinaigrettes and dressings Prepare various hors d'oeuvres and appetizers Prep, trim and portion all protein items Break down whole fish, shellfish, and crustaceans Grill meats to exact specifications Roast, braise, poach, and saute foods to exact specifications Store foods safely, according to the health food standards Assist the chef in assembling daily prep lists Communicate effectively with all department personnel Read and update banquet event orders and execute them in a timely manner Assist with quality control and supervising other kitchen personnel when needed Help manage portion control and food costing, along with customers special dietary needs Assist with orientation and training of new employees, and report any maintenance needs to supervisor Responsibilities Be on time, respectful, and dependable Respond to guests needs promptly. Accept responsibility for own actions, and follow through on commitments. Follow company policies and procedures, and support company goals and values Be able to take direction from supervisors or chef Retain information and understand basic culinary terminology Be motivated to learn basic culinary principles Maintain sanitation, according to health and safety standards Be able to identify various fruits, vegetables, herbs, as well as kitchen equipment and utensils Be able to work well with others as a team and without distraction Prep foods according to the recipe and kitchen standards Handle kitchen cutlery efiiciently and safely Cover, label, and date food items and store them properly Prepare line items in a timely manner Maintain a clean work station which includes cleaning and sanitizing after each task Follow grooming standards including a clean uniform and nametag that can be clearly seen Complete any other duties as assigned or required to ensure our excellent service and commitment to 100% guest satisfaction Operate at all times under the guidelines of Boynes Brand Standards Operate within Local, State, Federal and Sunday River guidelines, laws, and health code Qualifications Varies for Cooks I, II, and III.

Overview Cook's hourly pay is $14-$23 dependent on experience. Join the outstanding Food & Beverage team at Sunday River and help us serve up delicious meals to our guests with a smile. The right candidate for this job will enjoy cooking for 6-12 hours at a time, 40+ hours per week. This position involves working on your feet, climbing stairs, and pushing, pulling, and lifting up to 50 pounds at a time. Shifts for this position are available AM and PM and will include weekends and holidays. We're looking for someone who can be flexible about schedules and work load, excited to work as part of a team, and able to stay composed and professional during high-pressure situations. Apply today and find your happy (work) place! Sunday River is seeking any of the three following levels of qualifications: A Cook I takes directions from the kitchen supervisor or chef regarding how to prep and prepare food items according to recipe standards and food safety standards. A high school degree or equivalent is preferred, but not required. This is an entry-level position. A Cook II performs most kitchen duties with speed and accuracy, and is able to work with limited supervision from the kitchen supervisor and chef. A high school degree or equivalent and 1-2 years' related experience is required. Cook IIs are able to: Prep foods efficiently, as well as to exact specifications and standards Handle kitchen cutlery safely, efficiently, and with confidence, and operate all kitchen equipment safely Retain information for future use, and apply common sense understanding to carry out instructions Have a sound understanding of culinary terminology Use sound culinary principles routinely Maintain a high level of sanitation, health and safety standards Work diligently, without distractions, and well with others Work in a team setting and be open to feedback and team success Prepare line items with consistent results with both ease and efficiency Identify meats and fish as well as the proper prep for each Look for and eliminate waste in food prep Practice proper food storage principles Understand nutrition and portion control along with food costing Supervise other employees on an as-needed basis A Cook III is one of the most experienced and efficient workers in the kitchen and has mastered all stations, displays strong leadership skills, and is a positive influence on other team members. Cook IIIs will have a high school degree or equivalent, an Associate's Degree in Hospitality or the Culinary field or equivalent, 5 years' related experience, and a valid driver's license. Cook IIIs are able to: Prepare stocks, soups, and sauces Make salads, vinaigrettes and dressings Prepare various hors d'oeuvres and appetizers Prep, trim and portion all protein items Break down whole fish, shellfish, and crustaceans Grill meats to exact specifications Roast, braise, poach, and saute foods to exact specifications Store foods safely, according to the health food standards Assist the chef in assembling daily prep lists Communicate effectively with all department personnel Read and update banquet event orders and execute them in a timely manner Assist with quality control and supervising other kitchen personnel when needed Help manage portion control and food costing, along with customers special dietary needs Assist with orientation and training of new employees, and report any maintenance needs to supervisor Responsibilities Be on time, respectful, and dependable Respond to guests needs promptly. Accept responsibility for own actions, and follow through on commitments. Follow company policies and procedures, and support company goals and values Be able to take direction from supervisors or chef Retain information and understand basic culinary terminology Be motivated to learn basic culinary principles Maintain sanitation, according to health and safety standards Be able to identify various fruits, vegetables, herbs, as well as kitchen equipment and utensils Be able to work well with others as a team and without distraction Prep foods according to the recipe and kitchen standards Handle kitchen cutlery efiiciently and safely Cover, label, and date food items and store them properly Prepare line items in a timely manner Maintain a clean work station which includes cleaning and sanitizing after each task Follow grooming standards including a clean uniform and nametag that can be clearly seen Complete any other duties as assigned or required to ensure our excellent service and commitment to 100% guest satisfaction Operate at all times under the guidelines of Boynes Brand Standards Operate within Local, State, Federal and Sunday River guidelines, laws, and health code Qualifications Varies for Cooks I, II, and III.

Overview Cook's hourly pay is $14-$23 dependent on experience. Join the outstanding Food & Beverage team at Sunday River and help us serve up delicious meals to our guests with a smile. The right candidate for this job will enjoy cooking for 6-12 hours at a time, 40+ hours per week. This position involves working on your feet, climbing stairs, and pushing, pulling, and lifting up to 50 pounds at a time. Shifts for this position are available AM and PM and will include weekends and holidays. We're looking for someone who can be flexible about schedules and work load, excited to work as part of a team, and able to stay composed and professional during high-pressure situations. Apply today and find your happy (work) place! Sunday River is seeking any of the three following levels of qualifications: A Cook I takes directions from the kitchen supervisor or chef regarding how to prep and prepare food items according to recipe standards and food safety standards. A high school degree or equivalent is preferred, but not required. This is an entry-level position. A Cook II performs most kitchen duties with speed and accuracy, and is able to work with limited supervision from the kitchen supervisor and chef. A high school degree or equivalent and 1-2 years' related experience is required. Cook IIs are able to: Prep foods efficiently, as well as to exact specifications and standards Handle kitchen cutlery safely, efficiently, and with confidence, and operate all kitchen equipment safely Retain information for future use, and apply common sense understanding to carry out instructions Have a sound understanding of culinary terminology Use sound culinary principles routinely Maintain a high level of sanitation, health and safety standards Work diligently, without distractions, and well with others Work in a team setting and be open to feedback and team success Prepare line items with consistent results with both ease and efficiency Identify meats and fish as well as the proper prep for each Look for and eliminate waste in food prep Practice proper food storage principles Understand nutrition and portion control along with food costing Supervise other employees on an as-needed basis A Cook III is one of the most experienced and efficient workers in the kitchen and has mastered all stations, displays strong leadership skills, and is a positive influence on other team members. Cook IIIs will have a high school degree or equivalent, an Associate's Degree in Hospitality or the Culinary field or equivalent, 5 years' related experience, and a valid driver's license. Cook IIIs are able to: Prepare stocks, soups, and sauces Make salads, vinaigrettes and dressings Prepare various hors d'oeuvres and appetizers Prep, trim and portion all protein items Break down whole fish, shellfish, and crustaceans Grill meats to exact specifications Roast, braise, poach, and saute foods to exact specifications Store foods safely, according to the health food standards Assist the chef in assembling daily prep lists Communicate effectively with all department personnel Read and update banquet event orders and execute them in a timely manner Assist with quality control and supervising other kitchen personnel when needed Help manage portion control and food costing, along with customers special dietary needs Assist with orientation and training of new employees, and report any maintenance needs to supervisor Responsibilities Be on time, respectful, and dependable Respond to guests needs promptly. Accept responsibility for own actions, and follow through on commitments. Follow company policies and procedures, and support company goals and values Be able to take direction from supervisors or chef Retain information and understand basic culinary terminology Be motivated to learn basic culinary principles Maintain sanitation, according to health and safety standards Be able to identify various fruits, vegetables, herbs, as well as kitchen equipment and utensils Be able to work well with others as a team and without distraction Prep foods according to the recipe and kitchen standards Handle kitchen cutlery efiiciently and safely Cover, label, and date food items and store them properly Prepare line items in a timely manner Maintain a clean work station which includes cleaning and sanitizing after each task Follow grooming standards including a clean uniform and nametag that can be clearly seen Complete any other duties as assigned or required to ensure our excellent service and commitment to 100% guest satisfaction Operate at all times under the guidelines of Boynes Brand Standards Operate within Local, State, Federal and Sunday River guidelines, laws, and health code Qualifications Varies for Cooks I, II, and III.

Overview Cook's hourly pay is $14-$23 dependent on experience. Join the outstanding Food & Beverage team at Sunday River and help us serve up delicious meals to our guests with a smile. The right candidate for this job will enjoy cooking for 6-12 hours at a time, 40+ hours per week. This position involves working on your feet, climbing stairs, and pushing, pulling, and lifting up to 50 pounds at a time. Shifts for this position are available AM and PM and will include weekends and holidays. We're looking for someone who can be flexible about schedules and work load, excited to work as part of a team, and able to stay composed and professional during high-pressure situations. Apply today and find your happy (work) place! Sunday River is seeking any of the three following levels of qualifications: A Cook I takes directions from the kitchen supervisor or chef regarding how to prep and prepare food items according to recipe standards and food safety standards. A high school degree or equivalent is preferred, but not required. This is an entry-level position. A Cook II performs most kitchen duties with speed and accuracy, and is able to work with limited supervision from the kitchen supervisor and chef. A high school degree or equivalent and 1-2 years' related experience is required. Cook IIs are able to: Prep foods efficiently, as well as to exact specifications and standards Handle kitchen cutlery safely, efficiently, and with confidence, and operate all kitchen equipment safely Retain information for future use, and apply common sense understanding to carry out instructions Have a sound understanding of culinary terminology Use sound culinary principles routinely Maintain a high level of sanitation, health and safety standards Work diligently, without distractions, and well with others Work in a team setting and be open to feedback and team success Prepare line items with consistent results with both ease and efficiency Identify meats and fish as well as the proper prep for each Look for and eliminate waste in food prep Practice proper food storage principles Understand nutrition and portion control along with food costing Supervise other employees on an as-needed basis A Cook III is one of the most experienced and efficient workers in the kitchen and has mastered all stations, displays strong leadership skills, and is a positive influence on other team members. Cook IIIs will have a high school degree or equivalent, an Associate's Degree in Hospitality or the Culinary field or equivalent, 5 years' related experience, and a valid driver's license. Cook IIIs are able to: Prepare stocks, soups, and sauces Make salads, vinaigrettes and dressings Prepare various hors d'oeuvres and appetizers Prep, trim and portion all protein items Break down whole fish, shellfish, and crustaceans Grill meats to exact specifications Roast, braise, poach, and saute foods to exact specifications Store foods safely, according to the health food standards Assist the chef in assembling daily prep lists Communicate effectively with all department personnel Read and update banquet event orders and execute them in a timely manner Assist with quality control and supervising other kitchen personnel when needed Help manage portion control and food costing, along with customers special dietary needs Assist with orientation and training of new employees, and report any maintenance needs to supervisor Responsibilities Be on time, respectful, and dependable Respond to guests needs promptly. Accept responsibility for own actions, and follow through on commitments. Follow company policies and procedures, and support company goals and values Be able to take direction from supervisors or chef Retain information and understand basic culinary terminology Be motivated to learn basic culinary principles Maintain sanitation, according to health and safety standards Be able to identify various fruits, vegetables, herbs, as well as kitchen equipment and utensils Be able to work well with others as a team and without distraction Prep foods according to the recipe and kitchen standards Handle kitchen cutlery efiiciently and safely Cover, label, and date food items and store them properly Prepare line items in a timely manner Maintain a clean work station which includes cleaning and sanitizing after each task Follow grooming standards including a clean uniform and nametag that can be clearly seen Complete any other duties as assigned or required to ensure our excellent service and commitment to 100% guest satisfaction Operate at all times under the guidelines of Boynes Brand Standards Operate within Local, State, Federal and Sunday River guidelines, laws, and health code Qualifications Varies for Cooks I, II, and III.

Overview Cook's hourly pay is $14-$23 dependent on experience. Join the outstanding Food & Beverage team at Sunday River and help us serve up delicious meals to our guests with a smile. The right candidate for this job will enjoy cooking for 6-12 hours at a time, 40+ hours per week. This position involves working on your feet, climbing stairs, and pushing, pulling, and lifting up to 50 pounds at a time. Shifts for this position are available AM and PM and will include weekends and holidays. We're looking for someone who can be flexible about schedules and work load, excited to work as part of a team, and able to stay composed and professional during high-pressure situations. Apply today and find your happy (work) place! Sunday River is seeking any of the three following levels of qualifications: A Cook I takes directions from the kitchen supervisor or chef regarding how to prep and prepare food items according to recipe standards and food safety standards. A high school degree or equivalent is preferred, but not required. This is an entry-level position. A Cook II performs most kitchen duties with speed and accuracy, and is able to work with limited supervision from the kitchen supervisor and chef. A high school degree or equivalent and 1-2 years' related experience is required. Cook IIs are able to: Prep foods efficiently, as well as to exact specifications and standards Handle kitchen cutlery safely, efficiently, and with confidence, and operate all kitchen equipment safely Retain information for future use, and apply common sense understanding to carry out instructions Have a sound understanding of culinary terminology Use sound culinary principles routinely Maintain a high level of sanitation, health and safety standards Work diligently, without distractions, and well with others Work in a team setting and be open to feedback and team success Prepare line items with consistent results with both ease and efficiency Identify meats and fish as well as the proper prep for each Look for and eliminate waste in food prep Practice proper food storage principles Understand nutrition and portion control along with food costing Supervise other employees on an as-needed basis A Cook III is one of the most experienced and efficient workers in the kitchen and has mastered all stations, displays strong leadership skills, and is a positive influence on other team members. Cook IIIs will have a high school degree or equivalent, an Associate's Degree in Hospitality or the Culinary field or equivalent, 5 years' related experience, and a valid driver's license. Cook IIIs are able to: Prepare stocks, soups, and sauces Make salads, vinaigrettes and dressings Prepare various hors d'oeuvres and appetizers Prep, trim and portion all protein items Break down whole fish, shellfish, and crustaceans Grill meats to exact specifications Roast, braise, poach, and saute foods to exact specifications Store foods safely, according to the health food standards Assist the chef in assembling daily prep lists Communicate effectively with all department personnel Read and update banquet event orders and execute them in a timely manner Assist with quality control and supervising other kitchen personnel when needed Help manage portion control and food costing, along with customers special dietary needs Assist with orientation and training of new employees, and report any maintenance needs to supervisor Responsibilities Be on time, respectful, and dependable Respond to guests needs promptly. Accept responsibility for own actions, and follow through on commitments. Follow company policies and procedures, and support company goals and values Be able to take direction from supervisors or chef Retain information and understand basic culinary terminology Be motivated to learn basic culinary principles Maintain sanitation, according to health and safety standards Be able to identify various fruits, vegetables, herbs, as well as kitchen equipment and utensils Be able to work well with others as a team and without distraction Prep foods according to the recipe and kitchen standards Handle kitchen cutlery efiiciently and safely Cover, label, and date food items and store them properly Prepare line items in a timely manner Maintain a clean work station which includes cleaning and sanitizing after each task Follow grooming standards including a clean uniform and nametag that can be clearly seen Complete any other duties as assigned or required to ensure our excellent service and commitment to 100% guest satisfaction Operate at all times under the guidelines of Boynes Brand Standards Operate within Local, State, Federal and Sunday River guidelines, laws, and health code Qualifications Varies for Cooks I, II, and III.

Overview Cook's hourly pay is $14-$23 dependent on experience. Join the outstanding Food & Beverage team at Sunday River and help us serve up delicious meals to our guests with a smile. The right candidate for this job will enjoy cooking for 6-12 hours at a time, 40+ hours per week. This position involves working on your feet, climbing stairs, and pushing, pulling, and lifting up to 50 pounds at a time. Shifts for this position are available AM and PM and will include weekends and holidays. We're looking for someone who can be flexible about schedules and work load, excited to work as part of a team, and able to stay composed and professional during high-pressure situations. Apply today and find your happy (work) place! Sunday River is seeking any of the three following levels of qualifications: A Cook I takes directions from the kitchen supervisor or chef regarding how to prep and prepare food items according to recipe standards and food safety standards. A high school degree or equivalent is preferred, but not required. This is an entry-level position. A Cook II performs most kitchen duties with speed and accuracy, and is able to work with limited supervision from the kitchen supervisor and chef. A high school degree or equivalent and 1-2 years' related experience is required. Cook IIs are able to: Prep foods efficiently, as well as to exact specifications and standards Handle kitchen cutlery safely, efficiently, and with confidence, and operate all kitchen equipment safely Retain information for future use, and apply common sense understanding to carry out instructions Have a sound understanding of culinary terminology Use sound culinary principles routinely Maintain a high level of sanitation, health and safety standards Work diligently, without distractions, and well with others Work in a team setting and be open to feedback and team success Prepare line items with consistent results with both ease and efficiency Identify meats and fish as well as the proper prep for each Look for and eliminate waste in food prep Practice proper food storage principles Understand nutrition and portion control along with food costing Supervise other employees on an as-needed basis A Cook III is one of the most experienced and efficient workers in the kitchen and has mastered all stations, displays strong leadership skills, and is a positive influence on other team members. Cook IIIs will have a high school degree or equivalent, an Associate's Degree in Hospitality or the Culinary field or equivalent, 5 years' related experience, and a valid driver's license. Cook IIIs are able to: Prepare stocks, soups, and sauces Make salads, vinaigrettes and dressings Prepare various hors d'oeuvres and appetizers Prep, trim and portion all protein items Break down whole fish, shellfish, and crustaceans Grill meats to exact specifications Roast, braise, poach, and saute foods to exact specifications Store foods safely, according to the health food standards Assist the chef in assembling daily prep lists Communicate effectively with all department personnel Read and update banquet event orders and execute them in a timely manner Assist with quality control and supervising other kitchen personnel when needed Help manage portion control and food costing, along with customers special dietary needs Assist with orientation and training of new employees, and report any maintenance needs to supervisor Responsibilities Be on time, respectful, and dependable Respond to guests needs promptly. Accept responsibility for own actions, and follow through on commitments. Follow company policies and procedures, and support company goals and values Be able to take direction from supervisors or chef Retain information and understand basic culinary terminology Be motivated to learn basic culinary principles Maintain sanitation, according to health and safety standards Be able to identify various fruits, vegetables, herbs, as well as kitchen equipment and utensils Be able to work well with others as a team and without distraction Prep foods according to the recipe and kitchen standards Handle kitchen cutlery efiiciently and safely Cover, label, and date food items and store them properly Prepare line items in a timely manner Maintain a clean work station which includes cleaning and sanitizing after each task Follow grooming standards including a clean uniform and nametag that can be clearly seen Complete any other duties as assigned or required to ensure our excellent service and commitment to 100% guest satisfaction Operate at all times under the guidelines of Boynes Brand Standards Operate within Local, State, Federal and Sunday River guidelines, laws, and health code Qualifications Varies for Cooks I, II, and III.

Overview Cook's hourly pay is $14-$23 dependent on experience. Join the outstanding Food & Beverage team at Sunday River and help us serve up delicious meals to our guests with a smile. The right candidate for this job will enjoy cooking for 6-12 hours at a time, 40+ hours per week. This position involves working on your feet, climbing stairs, and pushing, pulling, and lifting up to 50 pounds at a time. Shifts for this position are available AM and PM and will include weekends and holidays. We're looking for someone who can be flexible about schedules and work load, excited to work as part of a team, and able to stay composed and professional during high-pressure situations. Apply today and find your happy (work) place! Sunday River is seeking any of the three following levels of qualifications: A Cook I takes directions from the kitchen supervisor or chef regarding how to prep and prepare food items according to recipe standards and food safety standards. A high school degree or equivalent is preferred, but not required. This is an entry-level position. A Cook II performs most kitchen duties with speed and accuracy, and is able to work with limited supervision from the kitchen supervisor and chef. A high school degree or equivalent and 1-2 years' related experience is required. Cook IIs are able to: Prep foods efficiently, as well as to exact specifications and standards Handle kitchen cutlery safely, efficiently, and with confidence, and operate all kitchen equipment safely Retain information for future use, and apply common sense understanding to carry out instructions Have a sound understanding of culinary terminology Use sound culinary principles routinely Maintain a high level of sanitation, health and safety standards Work diligently, without distractions, and well with others Work in a team setting and be open to feedback and team success Prepare line items with consistent results with both ease and efficiency Identify meats and fish as well as the proper prep for each Look for and eliminate waste in food prep Practice proper food storage principles Understand nutrition and portion control along with food costing Supervise other employees on an as-needed basis A Cook III is one of the most experienced and efficient workers in the kitchen and has mastered all stations, displays strong leadership skills, and is a positive influence on other team members. Cook IIIs will have a high school degree or equivalent, an Associate's Degree in Hospitality or the Culinary field or equivalent, 5 years' related experience, and a valid driver's license. Cook IIIs are able to: Prepare stocks, soups, and sauces Make salads, vinaigrettes and dressings Prepare various hors d'oeuvres and appetizers Prep, trim and portion all protein items Break down whole fish, shellfish, and crustaceans Grill meats to exact specifications Roast, braise, poach, and saute foods to exact specifications Store foods safely, according to the health food standards Assist the chef in assembling daily prep lists Communicate effectively with all department personnel Read and update banquet event orders and execute them in a timely manner Assist with quality control and supervising other kitchen personnel when needed Help manage portion control and food costing, along with customers special dietary needs Assist with orientation and training of new employees, and report any maintenance needs to supervisor Responsibilities Be on time, respectful, and dependable Respond to guests needs promptly. Accept responsibility for own actions, and follow through on commitments. Follow company policies and procedures, and support company goals and values Be able to take direction from supervisors or chef Retain information and understand basic culinary terminology Be motivated to learn basic culinary principles Maintain sanitation, according to health and safety standards Be able to identify various fruits, vegetables, herbs, as well as kitchen equipment and utensils Be able to work well with others as a team and without distraction Prep foods according to the recipe and kitchen standards Handle kitchen cutlery efiiciently and safely Cover, label, and date food items and store them properly Prepare line items in a timely manner Maintain a clean work station which includes cleaning and sanitizing after each task Follow grooming standards including a clean uniform and nametag that can be clearly seen Complete any other duties as assigned or required to ensure our excellent service and commitment to 100% guest satisfaction Operate at all times under the guidelines of Boynes Brand Standards Operate within Local, State, Federal and Sunday River guidelines, laws, and health code Qualifications Varies for Cooks I, II, and III.