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 between $14 to $17.

EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline.

The Cook is responsible for cooking and packaging food products which are prepared to order or kept warm until sold. Receives verbal orders from the front counter staff for food product requirements for guest orders. Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests.

The Cook is also responsible for portion control and serving temperatures of all products served in the concession stand. Additionally, responsible for cleaning, stocking, and restocking of workstations and displays. Ensures 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 the end of the shift.

The Cook must be checked out before ending the shift by the Floor Supervisor to ensure the concession stand meets cleanliness standards. Maintains sanitation, health, and safety standards in work areas. Must show demonstrated ability to meet the company standard for excellent attendance.

Ability to communicate 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. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess valid food handling certificate if required by state and federal regulations.

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

• Ability to operate large-volume cooking equipment such as grills, deep-fat fryers, and ovens.
• Knowledge of portion control, food waste, and sanitation.
• Strong communication skills and ability to work in a team-oriented environment.
• Ability to maintain high food quality standards.
• Valid food handling certificate if required by state and federal regulations.