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.

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.
• Maintaining portion control and serving temperatures of all products served in the concession stand.
• Cleaning, stocking, and restocking of workstations and displays.
• Ensuring 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.
• Being checked out by the Floor Supervisor before ending the shift to ensure the concession stand meets cleanliness standards.
• Maintaining sanitation, health, and safety standards in work areas.

The Cook must show a demonstrated ability to meet the company standard for excellent attendance, 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. The Cook should also possess the ability to speak, read, and write in English and work well in a team-oriented, fast-paced, event-driven environment.

Possessing a valid food handling certificate is required if mandated 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.
• Understanding of portion control, food waste, and sanitation.
• Demonstrated ability to meet attendance standards.
• Ability to communicate clearly and respectfully with team members and guests.
• Team-oriented and able to work in a fast-paced environment.
• Valid food handling certificate if required by regulations.