Line Cook - The Boar's Head Resort

TITLE: Cook I

DEPARTMENT: Culinary

REPORTS TO: Executive Chef/ Sous Chef/ Lead Cook

JOB OVERVIEW:

Cook I is an advanced-level position within the resort's culinary team, responsible for preparing and cooking high-quality dishes according to the resort's standards and recipes. This role involves overseeing specific kitchen stations, ensuring proper food preparation, and mentoring junior kitchen staff. Cook I must have a deep understanding of various cooking techniques, the ability to work independently, and a commitment to maintaining a clean and organized kitchen. The ideal candidate will demonstrate strong culinary skills, leadership abilities, and a passion for excellence in the kitchen.

WORK ENVIRONMENT:

Kitchen, (high noise level and confined space) dish area, food storerooms, occasionally work in outside weather conditions. Required to operate and work with high heat cooking equipment and be exposed to freezing temperatures for short periods of time in walk-in refrigerators and freezers. Responsible for proper preparation of food items for the resort including restaurants and/or banquets.