Cooks will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant, including cooking and operating in outdoor kitchen and dining areas as assigned. Additional duties include preparing food for a la carte dining, special events, banquet functions, and outdoor events, including assisting with buffet and carving station preparation and replenishment. Cooks will also support food preparation for plated and banquet meals, maintain food quality and presentation standards, and assist with portioning, station setup, and timely meal production. Cooks may be assigned to outdoor cooking and service operations and are expected to perform duties in varying weather conditions. Cooks are also responsible for maintaining the cleanliness, organization, and readiness of kitchen stations, food preparation areas, equipment, and related work areas, including cleaning work surfaces, proper food storage, stocking supplies, and upholding sanitation and safe food handling standards throughout each shift. Schedule: 35 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: 9:00am to 4:00pm, 2:00pm to 9:00pm, or 10:00am to 5:00pm. Shift hours may vary. See attached job description for additional information.
Employment period: Oct 15, 2026 – May 15, 2027
