The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste, and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. This role will pay an hourly rate of $15. This is an evergreen role: Applications are accepted on an ongoing basis; there is no application deadline.

Responsibilities include:

• Cooking and packaging food product which is prepared to order or kept warm until sold.
• Receiving verbal orders from the front counter staff for food product requirements for guest orders.
• Maintaining quality and production standards on all menu items.
• Ensuring food is fresh and of high quality when served to guests.
• Controlling portion sizes and serving temperatures of all products served in the concession stand.
• Cleaning, stocking, and restocking of workstations and displays.
• Operating large-volume cooking equipment such as grills, deep-fat fryers, and ovens.
• Ensuring that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away, and the floor is swept and mopped at end of shift.
• Being checked out before ending the shift by the Floor Supervisor to ensure the concession stand meets cleanliness standards.
• Maintaining sanitation, health, and safety standards in work areas.
• Demonstrating the ability to meet the company standard for excellent attendance.
• Communicating with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner which focuses on generating a positive, enthusiastic, and cooperative work environment.
• Ability to speak, read, and write in English.
• Working well in a team-oriented, fast-paced, event-driven environment.

• 401(k) savings plan.
• 401(k) matching.

• Experience in a fast-paced kitchen environment.
• Ability to maintain high food quality standards.
• Knowledge of portion control, food waste management, and sanitation.
• Ability to operate large-volume cooking equipment.
• Strong communication skills.
• Valid food handling certificate (if required by regulations).