Senior Level 3 Cook - Lead Kitchen, Precision & Banquets

Sunday River Resort; Newry (ME); On-site; USD 30,000 - 43,000; Full time

Benefits offered by this job

Free Golf Pass

Access to Boyne Resorts

Resort discounts on dining, retail,lod

Team member housing

Job summary

Sunday River Resort is seeking a Level 3 Cook in Newry, ME to join our kitchen leadership team. Earn up to $30/hr as the most experienced cook, capable of leading shifts in the absence of the Chef and supervising other cooks.

Roles include prep, stations mastery, and inventory management across banquets, restaurants, and cafeterias. We offer full-time year-round or extended seasonal positions with on-the-job training and career development.

Qualifications

• 7-10 years' experience in professional kitchen.
• A two-year degree or equivalent combination.

Responsibilities

• 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.

Skills

Leadership

Teamwork

Communication

Education

Two-year degree

Job description

Sunday River Resort is seeking a Level 3 Cook in Newry, ME to join our kitchen leadership team. Earn up to $30/hr as the most experienced cook, capable of leading shifts in the absence of the Chef and supervising other cooks.

Roles include prep, stations mastery, and inventory management across banquets, restaurants, and cafeterias. We offer full-time year-round or extended seasonal positions with on-the-job training and career development.