Lead Line Cook: Mentor, Manage & Master Grill & Roasts

Bass Pro Shops; Ridgedale (MO); On-site; USD 32,000 - 46,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Health Savings Account

Flexible Spending Account

Voluntary benefits

401k Retirement Savings

Paid holidays

Paid vacation

Paid sick time

Bass Pro Cares Fund

And more!

Job summary

Bass Pro Shops Big Cedar Lodge is seeking a culinary professional to prepare and portion foods for our resort outlets. You will work under established procedures, maintain equipment safety, and help train new cooks while ensuring kitchen cleanliness and efficiency.

The role requires leadership support in the Sous-Chef's absence and adherence to the kitchen chain of command. The position emphasizes strong knife skills, high-volume cooking, and collaboration with the culinary team to deliver

Qualifications

• Minimum Degree Required: High School Diploma or Equivalent
• Preferred Degree: Associate Degree in culinary field or fifth year college or university program certificate
• Certificate(s) or License(s): Valid Driver’s License
• Years of experience: two to four years related experience and/or training; or equivalent combination of education and experience.

Responsibilities

• Prepare soups, stocks, grilling and roasts using varied methods and techniques.
• Handle knives and operate all kitchen equipment safely and efficiently.
• Be able to assume control of the kitchen in the absence of the Sous-Chef.
• Follow the kitchen chain of command (Chefs, Cook I, Cook II, Cook III).
• Train new cooks and assist the Chef in maintaining kitchen cleanliness and operations.
• All other duties as assigned.

Skills

Food prep

Teamwork

Safety

Equipment operation

Communication

Education

High school diploma

Associate degree in culinary

Tools

Driver’s license

Job description

Bass Pro Shops Big Cedar Lodge is seeking a culinary professional to prepare and portion foods for our resort outlets. You will work under established procedures, maintain equipment safety, and help train new cooks while ensuring kitchen cleanliness and efficiency.

The role requires leadership support in the Sous-Chef's absence and adherence to the kitchen chain of command. The position emphasizes strong knife skills, high-volume cooking, and collaboration with the culinary team to deliver