Level 2 Cook

Sunday River Resort; Newry (ME); On-site; USD 26,174 - 29,618; Full time

Benefits offered by this job

Free Golf Pass

Resort discounts on dining

Affordable team member housing

Job summary

A leading resort in Maine is seeking a Level 2 Cook who can earn up to $21.50/hr. Responsibilities include preparing menu items, maintaining health standards, and working in a team environment. Candidates should preferably have a culinary or hospitality degree with experience. Opportunities for full-time and part-time positions are available, along with career development and perks like resort discounts and free golf access.

Qualifications

• A two-year culinary or hospitality degree with 2-4 years’ experience preferred.
• Ability to identify various foods and kitchen equipment.
• Understanding of food storage principles and portion control.

Responsibilities

• Prepare menu items efficiently.
• Maintain health and safety standards.
• Work as part of a team under pressure.
• Identify meats and fish for proper preparation.
• Eliminate waste in food prep.

Skills

Culinary skills

Teamwork

Food safety standards

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 position 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 is available for those Level 2 Cooks looking to become Level 3 Cooks. Full‑time and part‑time opportunities are available.

Responsibilities

Level 1 Responsibilities

• 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 Responsibilities

• 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 Golf Pass and access to other Boyne Resorts.
• Resort discounts on dining, retail, lodging, and spa.
• Eligibility for affordable team member housing.