This position is responsible for cooking, preparing, and garnishing meals for hotel events. With focus on quality and production levels, the Cook I will assist the culinary team with their mission to exceed customers’ expectations related to food quality and dining experience.

Enjoy working in a fast pace environment while utilizing safe food preparation practices. Communicate effectively with all sorts of interesting people. Cultivate an authentic food experience for our guests by bringing your creativity to the creation of distinctive dishes. Bring the recipes you read to life by accurately reading and following the instructions.

• Provide excellent customer service to customers, employees and business partners.
• Maintain a working knowledge of the Resorts rules and enforce them accordingly.
• Keep facility clean and free of hazards, debris, and trash.  This aspect of the job often includes other custodial duties.
• Cook foodstuffs in quantities according to menu and number of persons to be served.
• Clean and maintain all kitchen appliances and surfaces.
• Take inventory as necessary.

Flexibility. This is a demanding business and we look for flexibility with work days and hours, but it’s also a lot of fun! Experience. Bring two years of culinary training or related kitchen experience. Knowledge. Quality knowledge of food safety, sanitation, food products, and food service equipment. People Person. The best part about food is enjoying it with others. A qualified applicant is a “people person” who is flexible with their schedule, loves to cook, and knows a thing or two about kitchen safety and cleanliness.

COOK I

• Entry level line-cook position (pantry, deep fryer stations).
• Must be able to execute basic knife skills, holding the knife correctly, executing the basic cuts (mince, dicing in different sizes and julienne)
• Maintain a clean and orderly work station, at all times, including peak periods.
• Maintain the quality and consistency of the food at The Lodge standards, at all times, including peak periods.
• Create prep list for the following meal period at the end of service.