Level 2 Cook

Sunday River Resort; Newry (ME); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a Level 2 Cook to join their dynamic kitchen team. In this role, you'll prepare delicious menu items for both restaurants and banquets, ensuring quality and safety standards are met. This position offers the chance to grow your culinary skills with on-the-job training and career development opportunities, all while working in a vibrant environment that values teamwork and excellence. Enjoy flexible shifts, competitive pay, and unique perks like a free ski pass and resort discounts. If you're passionate about cooking and ready to make great meals and memories, this opportunity is perfect for you.

Benefits

Free Ski Pass

Resort Discounts

End-of-Season Loyalty Bonus

Affordable Team Member Housing

Qualifications

• 2-4 years of culinary experience preferred.
• Ability to work under pressure and maintain standards.

Responsibilities

• Prepare menu items efficiently and accurately.
• Maintain health and safety standards after each task.
• Supervise others as needed.

Skills

Culinary Skills

Teamwork

Food Safety Standards

Time Management

Education

Culinary Degree

Hospitality Degree

Job description

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Overview

As a Level 2 Cook, you can earn up to $21.50/hr and will execute most kitchen duties for both restaurants and banquets, for any meal period, with efficiency and accuracy, under limited supervision from the kitchen supervisor and/or Chef. Like all cook positions, the Level 2 Cook involves working on your feet, with your hands, and as part of a team.

Day and night shifts are available (depending on location), and we work nights, weekends, and holidays as needed. Full-time year-round and extended seasonal positions are available. On-the-job training and career development are provided for those aspiring to become Level 3 Cooks. Both full-time and part-time opportunities are available. Join our team that makes great meals and memories happen!

Responsibilities

Job duties include, but are not limited to:

• Preparing menu items in a timely manner.
• Maintaining health and safety standards after each task.
• Identifying various fruits, vegetables, herbs, kitchen equipment, and utensils.
• Working well with others, under pressure, and without distraction.
• Prepping foods according to recipes and kitchen standards.
• Handling kitchen cutlery safely and efficiently.
• Covering, labeling, and storing food items properly.
• Using sound culinary principles routinely.
• Identifying meats and fish and preparing them appropriately.
• Preparing menu items with consistent results.
• Eliminating waste in food prep.
• Understanding food storage, nutrition, portion control, and food costs.
• Supervising others as needed.

Qualifications

A two-year culinary or hospitality degree with 2-4 years of experience, or a combination, is preferred but not required.

Compensation & Benefits

• Wages range from $19 to $21.50 per hour, depending on experience, with opportunities for growth.
• Team Member Perks include:
• Free Ski Pass and access to other Boyne Resorts.
• Resort discounts on dining, retail, lodging, and spa.
• End-of-season loyalty bonus eligibility.
• Affordable team member housing options.

Additional Details

• Seniority level: Entry level
• Employment type: Temporary
• Job function: Management and Manufacturing
• Industry: Hospitality