Job description

COOK III

Hourly Wages up to $24 per hour based on experience

401(k) program – after eligibility based on Company Manual

Vacation: 2 weeks, 2 personal, 2 sick days – prorated for 2023 after 60 days

(Blackout during Festival, Faire, Holidays)

Seasonal Bonus Based on Faire Results

Flexible Schedule in the Off-season (after Faire Season/Christmas)

Function of Job:

Under general supervision from a sous chef, head chef, or other designated supervisor, to be responsible for and assist in the preparation of large-scale cooking projects, delegating work assignments to lower-level cooks, as assigned.

Characteristic Duties and Responsibilities:

• Prepare/cook a variety of foods or specialty items according to standardized recipes/procedures or from gourmet texts and instructions of chef.
• Plan, organize and delegate work assignments for self and other cooks, as assigned.
• May assist in the planning of menus and/or development of new recipes.
• Assist in estimating food quantities for menus, advance ordering of food, and/or planning of daily production schedules.
• Assume responsibility for safe/sanitary conditions of equipment/production areas and the proper use/handling of food.
• Assist in the training of cooks/food production workers, as assigned.
• Maintain accurate accounts/records and prepare reports, as required.
• Oversee and assist with daily/special cleaning projects in food production areas.
• Maintain high standards of quality food production, exercising concern to prevent food waste and nutritional loss, including checking ingredients, procedures, and yield to assure that product conforms to recipe and ensuring that hot foods are served hot and cold foods served cold.
• May be required to butcher meat, fish and poultry products for portioning and production.
• Perform other related duties, as assigned.

Minimum Acceptable Qualifications:

• High school education or equivalent and four years' experience in quantity food production, including at least one year with supervisory responsibility.
• Knowledge of materials/methods used in the preparation of food on a large-scale basis.
• Knowledge of food values and nutrition.
• Ability to supervise, instruct and train assigned cooking staff.
• Knowledge of sanitation/safety in handling food/equipment.
• Sufficient strength and physical dexterity to perform duties and responsibilities of this job, including heavy work.
• Must be able to wear and use appropriate personal protective equipment, as necessary.

Additional Desirable Qualifications:

• Additional experience beyond minimum required.
• Formal or on-the-job training.

Job Type: Full-time

Pay: $12.50 - $24.00 per hour

Weekly day range:

• Monday to Friday
• Weekend availability

Experience:

• Restaurant experience: 2 years (Preferred)

Work Location: In person

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