64 jobs found

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 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.Houlihan's is a modern American restaurant and bar located in the Hershey Press Building. We utilize scratch methods by using real, whole ingredients to create dishes in our open kitchen.If you think we just described you and your ideal environment, join our team, and help us dish out excellence to our guests.This is a part-time year round position. The working schedule for this position may include up to 40+ hours per week, including days, evenings, weekends and holidays based on operational needs.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 qualityPreparing, cooking, plating, garnishing food, and following par sheets and recipesMaintaining communication with exxpos, chefs and front of house staff to ensure timely service to the guestsUsing safe food handling proceduresAssisting 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 adhere to all servsafe guidelines. 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 & Resorts is an Equal Opportunity Employer

Position Summary: This position is responsible for food production at one or more hot line stations and ensuring that all foods are produced in strict adherence to recipes and plate presentation specifications. Will be responsible for maintaining a clean, sanitary work station. Responsible for the safe handling and proper storage of food products. Job Specifications Education: Culinary degree or certificate highly desirable. Experience: At least six months experience as a broiler, sauté, fry, or oven cook in a high volume, fine dining restaurant. Experience with seafood cooking highly desirable. Qualifications: Must be able to work in a team-oriented environment. Must be able to read and memorize recipes and cooking techniques and communicate orally in English. Physical: Must be able to stand and work at a fast pace for periods of up to 4 hours. Must be able to stoop, bend and reach. Must have finger and hand dexterity. Must be able to lift and carry pans, pots and other containers weighing up to 50 pounds. Must be able to work quickly and accurately in a hot kitchen. JB.0.00.LN

Position Summary: This position is responsible for food production at one or more hot line stations and ensuring that all foods are produced in strict adherence to recipes and plate presentation specifications, as well as health department regulations. Will be responsible for maintaining a clean, sanitary work station. Responsible for the safe handling and proper storage of food products. The ideal candidate works well in a team oriented environment, takes direction well, and is anxious to expand their culinary knowledge. Full time and Part time opportunites available! Job Specifications Education: Culinary degree or certificate preferred but not required. Experience: At least six months experience as a broiler, sauté, fry, or oven cook in a high volume, fine dining restaurant. Experience with seafood cooking highly desirable. Qualifications: Must be able to work in a team-oriented environment. Must be able to read and memorize recipes and cooking techniques and communicate orally in English. Physical: Must be able to stand and work at a fast pace for periods of up to 4 hours. Must be able to stoop, bend and reach. Must have finger and hand dexterity. Must be able to lift and carry pans, pots and other containers weighing up to 50 pounds. Must be able to work quickly and accurately in a hot kitchen. JB.0.00.LN

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

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

White Oak Golf ClubWhite Oak Golf Club and Canongate I Golf Club, now part of the ClubCorp family, offer 72 holes of golf, dining and more. Membership includes access to both clubs and the ClubCorp Network. White Oak Golf Club provides warm and memorable experiences for its Members, guests, and Employee Partners.CookThe Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. They supports a la carte and private event food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events. The Cook also helps to ensure the safety of fellow Employee Partners.ResponsibilitiesMaintains clean and safe work environmentAssists the Executive Chef and Sous Chefs with any task requestedJob QualificationsPrior experience as a Cook requiredWorking knowledge of broiler, pantry and saute stationsDiplomatic team player able to foster relationships with Members, Employee Partners and GuestsPossesses a passion for exceeding Member expectations and a commitment to excellence Providing the highest quality Member and guest experience(Internal Candidates should be ServSafe certified)

We are seeking a dynamic grill cook who is passionate about food service and the elderly community. The right person will be joining our seasoned cooks and robust dining services team. The Grill cook Prepares food for residents, guests and employees. Helps prepare food for main dining room, 25 seat caf, Sunday brunch, and special catering events. Must have knowledge of food sanitation, safety, housekeeping procedures and accepted food service techniques. Must be familiar with preparation of choice foods, high standards of presentation and delivery of food, and large scale purchases. Must have thorough knowledge of nutrition for menu planning, and working knowledge of modified diets; a basic knowledge of diseases and diets as applicable. . REQUIREMENTS AND DESIRED EXPERINCE: Previous experience in a cooking in an industrial kitchen is REQUIRED. High School Diploma or equivalent is required. Comfortable and capable of working independently while cultivating the spirit of teamwork and service with the team members and residents of Paradise Valley Estates. Cheerful and outgoing personality. Able to pass a Department of Social Services background check and drug screening. May be required to work some weekends and holidays. BENEFITS: Paradise Valley Estates team members enjoy working near the beautiful rolling hills of the Paradise Valley community in Fairfield, California. Competitive paid time off and health benefits. Company 401(k) option. Numerous voluntary benefits (e.g. gym discounts, pet insurance, life insurance, etc.). Employee appreciation events throughout the year. HOW TO APPLY: If you are interested in joining a dynamic, energetic team, send your resume and cover letter. You may also apply at , or fax your resume to . EOE/M/F/V/D ABOUT PARADISE VALLEY ESTATES: Located on more than 68 acres, Paradise Valley Estates is one the largest employers in Fairfield, California. Paradise Valley Estates is certified as a Great Place To work, and is also a recipient of the Gold Pinnacle Award from NuStep, a national award that recognizes top senior living communities that excel in whole-person wellness programming and promote active living for seniors. The Paradise Valley Estates gated campus boasts a diverse mix of team members from dinning services associates to healthcare service providers to security and even our own maintenance crew. Maintain stock in kitchen and food prep areas Ensure all food on line Prepare food items prior to cooking Organize food storage and kitchen equipment Prepare food according to food handlers guidelines Go into what a line cook be doing at the grill Arrange food on serving dishes Maintaining, setting up, producing food and controlling quality of all food items prepared in the cook station Work on a hot line and cold line stations Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards/li Prepare and cook food according to recipes, quality standards and presentation standards Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist Complete training hours as required by policy Prepare and cook basic food items in a cafeteria or restaurant environment Work the line and cook all food items and meals in accordance with planned menus and recipes ensuring all meals and food Inspect all food sent from the kitchen Maintain designated food station(s) Assist in establishing food service production line Rotate among grill, saute, fry and cold food stations Work in a team-oriented, high-volume, fast-paced, guest-centric environment to deliver Genuine Western Hospitality to guests

PLEASE EMAIL RESUME Job Summary: Participate in the preparation, cooking, and artistic presentation of a variety of items on a daily basis. Maintain quality and perform tasks quickly and efficiently. Job Duties: · Maintain all Sanitation and Safety Standards daily. · Insure all checklists and logs are done each day. · Maintain all prep lists and pull sheets for kitchen operation. · Work with Shift lead on completion of accurate prep lists and cleaning lists. · Work with all staff on maintaining preventative maintenance schedules. · Give input on how line should be set up, flow of service and storage of small wares. · Maintain an accurate knowledge of inventory and stock management. · Keep an accurate order list up to date on the order board · Actively control waste and innovate new ways to prevent waste as a cost control measure. · Maintain all the quality control standards of each food item, by following recipes and ensuring presentation standards are met for each item that leaves the kitchen. · Keep a professional appearance and attitude while on property. Qualifications / Requirements: · Skillful cooks with a minimum of (2) years experience in fine or casual fine dinning. · Clear understanding of various cooking methods, ingredients, equipment, and procedures. Must be able to work all stations (sauté, garde manger, and grill.) · Accuracy and speed in executing assigned tasks · Familiar with industry's best practices · Must have a great work ethic, good attendance, and reliable transportation. · Must be able to complete tasks that involve bending over, standing for long periods of time, squatting, lifting items up to 50 pounds. · Work in a fast-paced environment If you don't know who Dave Reiss is, and you're a friend for the underground icons of the L.A. scene, then you've most likely crashed 1 or 2 of his parties in the past two decades. Through his friendships, ingenuity and instincts as a DJ, he went from opening Swingers on Beverly to Red, Sugar, The Brig and half a dozen other properties -- which isn't too bad for a kid who got his start churning ice cream at Swenson's in Westlake. In '09, he opened Sunny Spot to much acclaim. Today, Sunny Spot has become a neighborhood joint for all people to gather, relax, and share some great food & drinks.

Job duties would include but not limited to: assist with food ordering, preparing and cooking menu items, assisting with deep cleaning and being a team player. We are looking for serious career cooks who are looking for a permanent ?home? and moving up. We offer growth and a chance to succeed in a fun, social and exciting atmosphere. We strive to create a fun, fulfilling and accommodating work environment to help our employees reach their potential. If this sounds like a workplace that you would enjoy, please apply now! A minimum of 5 years experience in preferred but not required. Maintain stock in kitchen and food prep areas Ensure all food on line Prepare food items prior to cooking Organize food storage and kitchen equipment Prepare food according to food handlers guidelines Arrange food on serving dishes Maintaining, setting up, producing food and controlling quality of all food items prepared in the cook station Work on a hot line and cold line stations Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards Prepare and cook food according to recipes, quality standards and presentation standards Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist Complete training hours as required by policy Prepare and cook basic food items in a restaurant environment Work the line and cook all food items and meals in accordance with planned menus and recipes ensuring all meals and food Inspect all food sent from the kitchen Maintain designated food station(s) Assist in establishing food service production line Rotate among grill, saute, fry and cold food stations Work in a team-oriented, high-volume, fast-paced, guest-centric environment

Position Summary: This position is responsible for food production at one or more hot line stations and ensuring that all foods are produced in strict adherence to recipes and plate presentation specifications. Will be responsible for maintaining a clean, sanitary work station. Responsible for the safe handling and proper storage of food products. Job Specifications Education: Culinary degree or certificate highly desirable. Experience: At least six months experience as a broiler, sauté, fry, or oven cook in a high volume, fine dining restaurant. Experience with seafood cooking highly desirable. Qualifications: Must be able to work in a team-oriented environment. Must be able to read and memorize recipes and cooking techniques and communicate orally in English. Physical: Must be able to stand and work at a fast pace for periods of up to 4 hours. Must be able to stoop, bend and reach. Must have finger and hand dexterity. Must be able to lift and carry pans, pots and other containers weighing up to 50 pounds. Must be able to work quickly and accurately in a hot kitchen. JB.0.00.LN

Job Title: Cook Facility: St Elizabeth Hospital Location: Enumclaw, WA Department: Food and Nutrition Services Job Type: Full Time Shift: Evening Shift Important Note: Nicotine (including cigarettes, gum, patches, vapors, etc…) and marijuana is part of our pre-employment drug screen Job Summary: Receives and processes/prepares food orders for patients, staff, visitors and catering customers. Performs culinary techniques and short-order cooking to the preparation of standard menu items. All food-handling activities are performed in accordance with external and internal safety and sanitation standards and related regulatory guidelines. Works effectively to minimize waste during the flow of food while maintaining a quality end product Accountable for the quality of the food prepared, maintaining par stocks, ordering supplies, and rotating products for maximum quality. Essential Duties: * Prepares orders for patient, staff, visitors and catering using standardized back-up recipes and service and/or plating guidelines; notes variances in recipes and plating guidelines, and communicates issues to the Executive Chef. * Performs culinary activities such as cold food preparation, blanching, steaming, boiling, simmering, emulsifying, deep frying and routine sautéing in the preparation of food; applies basic cooking techniques such as baking, roasting, grilling and frying; prepares short-order and fast-food items using a grill station. * Maintains production pars to ensure smooth running of the food service operation; completes production par lists, freezer pull lists, pre-meal checklists, requisitioning and waste sheets, and others of similar purpose. * Operates, safely and accurately, a variety of commercial food service equipment, including knives, slicer, thermometers, measuring utensils, scales toaster, food warmer, chopper, mixer, blender, steamer, grill, fryer, steam kettle, broiler, gas stove, microwave oven, slow-cooker and convection oven. * Performs work assignments in accordance with regulations and standards applicable to personal hygiene and food preparation/handling/disposal; keeps abreast of department standards, as well as local, state, and federal agency guidelines. * Assists customers with orders by answering menu and recipe-related questions. * Performs related duties as required. Education/Work Experience: One year of directly related work experience in the fast-food, restaurant, hospitality or other culinary environment or venue, or any combination of education and experience that would demonstrate attainment of the requisite job knowledge/abilities. Vocational training courses in large-quantity cooking is strongly preferred. Licensure/Certification: Current Food Worker's Card from the Washington State Department of Health is required. Additional Information * Requisition ID: 2019-R * Schedule: Full-time * Shift: Day Job * Market: CHI-Franciscan St. Elizabeth Hospital

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 Responsible for food production, food preparation, a la carte line cooking and work station sanitation according to company standards. Responsibilities Perform the following cooking procedures in outlet kitchen: saute, grilling, and roasting. Prepare and produce baked and pastry items according to established standards as assigned. Performs basic to more advanced knife skills (i.e. slice, julienne, dice, batonnet, tourne) in the preparation and production of food items. Clean and organize walk-in coolers, food production areas, equipment and general kitchen areas. Read tickets from the printer and produce product as described by manager and as shown in information books provided. Provide support to the front line, following guidelines provided by management. Perform according to HACCP, OSHA and sanitation guidelines. Properly store food and chemicals. Perform other duties as assigned. Qualifications Education: High school degree or equivalent preferred. Experience: Minimum one year culinary experience or completion of a recognized culinary educational program. Must have the ability to read and write in English. Licenses/Certifications: Food Handler's/Serve Safe Card may be required.

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.