Level 2 Cook

Boyne Resorts; Newry (ME); On-site; USD 26,174 - 29,618; Full time

Benefits offered by this job

Free Ski Pass

Resort discounts on dining

Affordable team member housing

Job summary

A local culinary team is seeking a Level 2 Cook to join their staff in Newry, Maine. This position involves executing kitchen duties for restaurants and banquets, with a focus on teamwork and efficiency. Applicants should ideally have a culinary degree and experience, with responsibilities including food prep, maintaining safety standards, and assisting junior cooks. Competitive wages and perks like a free ski pass are offered.

Qualifications

• 2-4 years of experience in a culinary role preferred.
• Ability to handle kitchen cutlery efficiently and safely.
• Understanding of nutrition and portion control.

Responsibilities

• Prepare menu items in a timely manner.
• Maintain health and safety standards.
• Supervise others in kitchen tasks.

Skills

Culinary principles

Teamwork under pressure

Food storage understanding

Knife skills

Education

Culinary or hospitality degree

Job description

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, with limited supervision from the kitchen supervisor and/or Chef. Like all cook positions, the Level 2 Cook involves working on your feet, working with your hands, and working as part of a team.

Day and night shifts are available (depending on the location), and we work nights, weekends, and holidays as needed. Full-time year-round and full-time extended seasonal positions are also available.

On-the-job training and career development are available for those Level 2 Cooks looking to become Level 3 Cooks. Full-time and part-time opportunities are available. Become a part of the team that makes great meals and memories happen!

Responsibilities

Job duties for a Level 2 Cook include both Level 1 and Level 2 responsibilities, but are not limited to:

Level 1

• Preparing menu items in a timely manner.
• Maintaining health and safety standards after each task.
• The ability to identify various fruits, vegetables, herbs, as well as kitchen equipment and utensils.
• Working well with others, as a team, under pressure, and without distraction.
• The ability to prep foods according to the recipe and kitchen standards.
• Handling kitchen cutlery efficiently and safely.
• Covering, labeling, and dating food items, then storing them properly.

Level 2

• Using sound culinary principles routinely.
• Being able to identify meats and fish and the proper prep for either.
• Preparing menu items with consistent results with ease and efficiency.
• Determining ways to eliminate waste in food prep.
• Understanding proper food storage principles.
• Understanding nutrition, portion control, and food costs.
• The ability to supervise others.

Qualifications

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

Compensation & Benefits

• Wages range from $19-$21.50 per hour, depending on experience, with opportunities for professional growth and advancement.

• Team Member Perks include:

• Free Ski Pass and access to other Boyne Resorts.

• Resort discounts on dining, retail, lodging, and spa.

• Eligibility for affordable team member housing.