Level 3 Cook

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

Job summary

Join a leading resort as a Level 3 Cook where you will showcase your culinary skills and leadership in a dynamic kitchen environment. With a competitive pay rate of $30/hr and opportunities for growth, this role is perfect for experienced cooks looking to advance their careers. Enjoy perks like free ski passes and resort discounts while working full-time in a vibrant setting.

Benefits

Free ski pass

Resort discounts

Loyalty bonuses

Housing options

Qualifications

• 7-10 years' experience in a kitchen environment.
• Strong leadership skills and ability to train others.

Responsibilities

• Prepare stocks, soups, and sauces.
• Supervise kitchen personnel in the absence of the Chef.
• Assist in recipe and menu development.

Education

Two-year degree or equivalent experience

Job description

Join to apply for the Level 3 Cook role at Sunday River Resort

Base pay range

$30.00/hr - $30.00/hr

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.

They have mastered all stations of a kitchen, can lead other cooks, check ticket timings, and manage quality control. They work with the Chef in managing inventory, preparing and placing orders, and can lead shifts in the absence of the Chef. Level 3 Cooks require little to no supervision and can prep, cook, and lead during all meal periods for banquets, restaurants, and cafeterias.

This position involves working on your feet, with your hands, and as part of a team. Day and night shifts are available, including nights, weekends, and holidays. Full-time year-round and seasonal positions are offered. On-the-job training and career development are available.

Responsibilities

Level 3 Cooks have mastered Level 1 and 2 responsibilities and can also:

• Prepare stocks, soups, and sauces.
• Make salads, vinaigrettes, and dressings.
• Prepare hors d'oeuvres and appetizers.
• Prep, trim, and portion all protein items.
• Break down whole fishes, shellfish, and crustaceans.
• Grill meats, roast, braise, poach, and sauté foods to specifications.
• Assist in assembling daily prep lists.
• Communicate effectively with department personnel.
• Provide feedback to the Chef.
• Interpret banquet event orders for planning and execution.
• Assist in recipe and menu development.
• Supervise kitchen personnel in the absence of the Chef.
• Assist with training new employees and report maintenance needs.

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 growth.
• Perks include free ski pass, resort discounts, loyalty bonuses, and housing options.

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Other
• Industry: Restaurants