Level 3 Cook

Sugarloaf Mountain Corporation; Maine; On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a Level 3 Cook who excels in culinary leadership and kitchen management. This role offers the chance to work with a dynamic team, preparing a variety of dishes while ensuring quality control and efficient kitchen operations. With competitive pay and opportunities for professional growth, this position is perfect for those passionate about cooking and looking to advance their culinary career. Enjoy perks like a free ski pass and discounts across various resort amenities, making this not just a job, but a lifestyle choice.

Benefits

Free Ski Pass

Resort Discounts

End-of-Season Loyalty Bonus

Affordable Team Member Housing

Qualifications

• Mastery of all kitchen stations and ability to lead other cooks.
• Strong background in preparing stocks, soups, sauces, and various dishes.

Responsibilities

• Prepare stocks, soups, and sauces; grill meats to specifications.
• Assist Chef in recipe development and quality control.

Skills

Leadership Skills

Cooking Techniques

Quality Control

Inventory Management

Education

Two-year degree in Culinary Arts

7-10 years of experience

Job description

Overview

As a Level 3 Cook you can earn up to $30/hr as the most experienced and efficient worker in the kitchen under the Chef. A Level 3 Cook has strong leadership skills and is a positive influence on others both inside and outside of the kitchen. He/She/They have mastered--and can operate--all stations of a kitchen, and has the ability to lead other cooks, check timing on tickets, and manage quality control.

A Level 3 Cook works with the Chef in managing inventory, prepares orders and places orders when needed, and can easily lead shifts in the absence of Chef. Level 3 Cooks require little to no supervision and can prep, cook, and lead for any and all meal periods as needed for banquets, restaurants, and cafeterias.

Like all cook positions, the Level 3 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 schedules can include 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 Level 3 Cooks.

Responsibilities

Level 3 Cooks have mastered the responsibilities of a Level 1 and 2 Cook and are also able to:

• Prepare stocks, soups, and sauces.
• Make salads, vinaigrettes and dressings.
• Prepare various hors d'oeuvres and appetizers.
• Prep, trim, and portion all protein items.
• Break down whole fishes, shellfish, and crustaceans.

• Grill meats to exact specifications.
• Roast, braise, poach, and sauté foods to exact specifications.
• Assist the Chef in assembling daily prep lists.
• Communicate effectively with all department personnel.
• Provide constant and efficient feedback to Chef.

• Interpret banquet event orders for planning and execution in a timely, cost-effective manner.
• Assist in recipe and menu development.
• Assist with quality control and supervising other kitchen personnel in the absence of the Chef.
• Assist with orientation and training of new employees and report any maintenance needs to the supervisor.

Qualifications

• 7-10 years' experience, a two-year degree, or a combination.

Compensation & Benefits

• Wages range from $22-$27 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 end-of-season loyalty bonus.

• Eligibility for affordable team member housing.