Cooks will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other products for consumption in eating establishments, including the team member cafeteria. Measure and mix ingredients according to recipes. Use a variety of kitchen utensils and equipment. Bake, roast, and broil food. Maintain sanitation, health, and safety standards in the work area. Read food order slips or receive verbal instructions for food orders. Verify that prepared foods meet quality and quantity requirements. Clean, stock, and restock workstations and reach-ins. Demonstrate knowledge of all stations within the kitchen. Understand plate presentations and preparation of menu items. Maintain the buffet in the restaurant and any action stations that are required by business demands. Maintain and rotate all food items to ensure food quality and ensure food items are labeled and dated. Perform additional cooking duties as assigned by Chefs, such as assisting with carving stations, developing nightly specials, and executing live-action food stations for banquet events.
Schedule: 40 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 5:00am – 1:00pm, 11:00am – 7:00pm, or 3:00pm – 11:00pm. Shift hours may vary.
See attached job description for additional information.
Employment period: Oct 1, 2026 – Jul 30, 2027
