This position is responsible for cooking, preparing, and garnishing meals for hotel events. With focus on quality and production levels, the Cook I will assist the culinary team with their mission to exceed customers’ expectations related to food quality and dining experience.

Responsibilities include:

• Enjoy working in a fast-paced 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 Resort's rules and enforce them accordingly.
• Keep facility clean and free of hazards, debris, and trash, which often includes 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 is key, as this is a demanding business, but it’s also a lot of fun!
• Experience: Bring two years of culinary training or related kitchen experience.
• Knowledge: Quality knowledge of food safety, sanitation, food products, and food service equipment.
• People Person: A qualified applicant is a “people person” who is flexible with their schedule, loves to cook, and knows about kitchen safety and cleanliness.

COOK I

Entry level line-cook position (pantry, deep fryer stations). Must be able to execute basic knife skills, holding the knife correctly, executing the 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 days and hours.
• Opportunity to work in a fun environment.

• Minimum of 2 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.
• Ability to maintain a clean and orderly work station.
• Strong communication skills and customer service orientation.