Level 2 Cook

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

Job summary

Join a leading resort as a Level 2 Cook, where you'll prepare menu items for restaurants and banquets. This role offers opportunities for career development and on-the-job training, with flexible shifts and competitive pay. Enjoy benefits like a free ski pass and resort discounts.

Benefits

Free Ski Pass

Resort discounts on dining, retail, lodging, and spa

End-of-season loyalty bonus eligibility

Affordable team member housing eligibility

Qualifications

• Preferred 2-4 years of experience in a kitchen environment.
• Ability to work under pressure and maintain health standards.
• Knowledge of food storage, nutrition, and portion control.

Responsibilities

• Prepare menu items in a timely manner and maintain health standards.
• Supervise others and ensure proper food storage.
• Identify and prepare various meats, fish, fruits, and vegetables.

Skills

Teamwork

Time Management

Culinary Skills

Attention to Detail

Education

Two-year culinary or hospitality degree

Job description

Join to apply for the Level 2 Cook role at Sunday River Resort

Base pay range

$19.00/hr - $21.50/hr

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 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.

Responsibilities

Job duties for a Level 2 Cook include both Level 1 and Level 2 responsibilities, such as:

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

Qualifications

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

Compensation & Benefits

• Wages range from $19-$21.50 per hour, depending on experience, with opportunities for growth
• 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 eligibility

Additional Details

• Seniority level: Entry level
• Employment type: Part-time
• Job function: Other
• Industry: Restaurants