You will be a part of the culinary team which masterfully crafts distinctive dishes and cultivates an authentic food experience for our guests. Your food knowledge will be put to the test as you prepare, cook, and garnish meals which are distinct by design, yet true to its place.

Responsibilities:

• Enjoy working in a fast pace environment while utilizing safe food preparation practices.
• Communicate effectively with all sorts of interesting people.
• Cultivate an authentic food experience for our guests by bringing your creativity to the creation of distinctive dishes.
• Bring the recipes you read to life by accurately reading and following the instructions.
• Provide excellent customer service to customers, employees and business partners.
• Maintain a working knowledge of the Resorts rules and enforce them accordingly.
• Keep facility clean and free of hazards, debris, and trash, including other custodial duties.
• Cook foodstuffs in quantities according to menu and number of persons to be served.
• Clean and maintain all kitchen appliances and surfaces.
• Take inventory as necessary.

Qualifications:

• Flexibility with work days and hours.
• Two years of culinary training or related kitchen experience.
• Quality knowledge of food safety, sanitation, food products, and food service equipment.
• Must be a “people person” who loves to cook.

COOK I:

• Entry level line-cook position (pantry, deep fryer stations).
• Must be able to execute basic knife skills, holding the knife correctly, and executing basic cuts (mince, dicing in different sizes, and julienne).
• Maintain a clean and orderly work station, at all times, including peak periods.
• Maintain the quality and consistency of the food at The Lodge standards, at all times, including peak periods.
• Create prep list for the following meal period at the end of service.

• Flexible work schedule.
• Opportunity for culinary creativity.
• Experience in a fun and demanding environment.

• Two years of culinary training or related kitchen experience.
• Knowledge of food safety, sanitation, food products, and food service equipment.
• Basic knife skills and ability to execute various cuts.
• Excellent customer service skills.
• Ability to maintain a clean and orderly work station.