Cook III

Description

We’re excited to announce that Boar’s Head Resort is hiring Cook III positions for two of our dining outlets, The Mill Room and Turn and Table! This is an entry-level culinary position, ideal for individuals who are passionate about cooking and eager to develop their skills in a luxury resort environment. We’re looking for motivated, dependable team players who enjoy working in a fast-paced kitchen. In this role, you’ll assist with food preparation, prepare menu items according to established recipes and quality standards, maintain a clean and organized kitchen, and support our culinary team in delivering exceptional dining experiences. If you have a passion for food, a willingness to learn, and a desire to grow your culinary career, we’d love to hear from you!

Essential Job Functions:

Food Preparation:

• Assist with the preparation of ingredients, such as chopping vegetables, preparing meats, and assembling salads and appetizers.
• Measure and prepare ingredients according to recipe specifications and chef instructions.
• Help in preparing simple dishes and components under the supervision of senior kitchen staff.

Support Kitchen Operations:

• Set up and stock stations with necessary supplies for service.
• Assist in the preparation of food for banquets, buffets, and a la carte services.
• Support the kitchen team in cooking, assembling, and plating dishes during service.

Maintain Kitchen Cleanliness:

• Ensure that workstations, kitchen equipment, and utensils are clean and sanitized at all times.
• Follow proper procedures for cleaning and maintaining kitchen areas, including dishwashing and waste disposal.
• Comply with resort hygiene and safety standards to ensure a safe working environment.

Inventory Management:

• Assist in receiving and storing deliveries and ingredients.
• Monitor stock levels and report shortages or discrepancies to the Sous Chef or Executive Chef.
• Help rotate stock to ensure the freshness and quality of ingredients.

Food Safety and Sanitation:

• Follow all food safety regulations and resort policies regarding food handling, storage, and sanitation.
• Participate in regular kitchen cleaning and deep-cleaning schedules.
• Maintain personal hygiene and cleanliness standards in line with kitchen policies.

Other Duties:

• Perform other duties as assigned by the Sous Chef or Executive Chef.
• Assist with kitchen prep work and close-down procedures at the end of shifts.

Requirements

• Knowledge of large volume food preparation.
• Preferred at least 2 years culinary experience at a Four Diamond Restaurant/Hotel.
• Problem solving skills.
• Basic kitchen organizational skills.
• Ability to comprehend, read, write and speak the English language in order to communicate with co-workers and fully understand job assignments.
• Basic knowledge in solids and liquids measurement units. 
• Ability to convert units of measure.
• Ability to add, subtract, multiply and divide.
• Ability to work under pressure and remain calm.