Cook (Experienced)

French Lick Resort; French Lick (IN); On-site; USD 32,000 - 42,000; Full time

Job summary

French Lick Resort seeks a dedicated Cook to prepare and plate menu items across all resort dining venues, while upholding strict sanitation and food safety guidelines. You will work hands-on in a collaborative kitchen, ensuring consistent quality, proper storage, and timely service for banquets and daily service.

Strong teamwork, hospitality mindset, and excellent communication are essential in this hands-on role.

Qualifications

• High school diploma or equivalent.
• Two years of premium casual culinary training/education.
• Knowledge of culinary departments.
• Creative, innovative and assertive personality.
• Excellent communication skills.
• Hands-on approach.
• Hospitality mentality—warm and generous.
• Strong teamwork environment.

Responsibilities

• Prepares and executes food items for all venues.
• Monitors production and quality levels of all foods.
• Oversees steward duties in support of cook responsibilities.
• Inspects refrigeration and dry storage for proper handling and rotation.
• Observes cafeteria to ensure quality at all times.
• Assists receiving requisitions; checks quality and amount.
• Informs supervisor about upcoming requisitions for functions.
• Cares for and cleans kitchen equipment.
• Reports irregularities and defects in equipment to supervisor.
• Ensures stations are clean and items are stored properly after shift.
• Ensures banquet functions are broken down and items returned to main kitchen.
• Maintains sanitation and safety standards.
• Performs other duties as reasonably requested by Management.

Skills

Communication skills

Teamwork

Hospitality mindset

Hands-on

Creativity

Assertive

Education

High School Diploma or HSED

Two years premium casual culinary training/education

Job description

BASIC FUNCTION:

The Cook is responsible for the preparation of food items and maintains sanitation and food safety standards per guidelines.

QUALIFICATIONS:

• Must have High School Diploma or High School Equivalency Diploma (HSED).
• Two years in premium casual culinary training and/or education.
• Knowledge of culinary departments.
• Creative, innovative, and assertive personality.
• Excellent communication skills.
• Must be hands-on.
• Must always present a hospitality mentality--warm and generous.
• Must always ensure a teamwork environment.

ESSENTIAL FUNCTIONS:

• Participates in the preparation and execution of food items for all food venues.
• Monitors production and quality levels of all food products.
• Monitors steward responsibility duties in support of cook responsibilities.
• Inspects all refrigeration and dry storage for proper handling and rotation.
• Observes cafeteria to insure proper quality at all times.
• Assists receiving food requisitions checking for food products quality and amount.
• Informs supervisor about the food requisitioning for upcoming functions.
• Responsible for the care and cleanliness of kitchen equipment.
• Reports irregularities and defects in equipment and machinery to supervisor.
• Ensures the stations are clean and that all food items are properly covered and stored at the end of shift.
• Ensures that banquet functions are properly broken down and reusable items are returned to the main kitchen and put on cafeteria shelf.
• Maintains sanitation and safety standards
• Performs other duties as reasonably requested by Management.

Source: Hospitality Online