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 $18 to $21. This position will remain open until December 31, 2024.

Responsibilities include:

• Cooking and packaging food products which are 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.
• Portion control 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 the floor is swept and mopped at the end of the 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.

The Cook must show demonstrated ability to meet the company standard for excellent attendance. The ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner is essential, focusing on generating a positive, enthusiastic, and cooperative work environment. The Cook must also have the ability to speak, read, and write in English and work well in a team-oriented, fast-paced, event-driven environment.

Additionally, a valid food handling certificate is required if mandated by state and federal regulations.

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

• Ability to prepare menu items utilizing cooking equipment.
• Adherence to high food quality standards.
• Knowledge of portion control, food waste, and sanitation.
• Experience with large-volume cooking equipment.
• Demonstrated ability to maintain cleanliness and sanitation standards.
• Strong communication skills with employees and guests.
• Ability to work in a team-oriented, fast-paced environment.
• Possess valid food handling certificate if required.