Overview

The Concessions Prep Cook is responsible for preparing concession menu items utilizing cooking equipment in a fast-paced environment. The Concessions Prep Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste, and sanitation are additional areas that the Concessions Prep Cook must be aware of while operating in the concession stand. The employee must maintain excellent attendance and be available to work events as scheduled per business need.

This role pays an hourly rate of $12.00-$15.00 and is tip eligible.

Benefits for PT roles: 401(k) savings plan and 401(k) matching.

This position will remain open until November 13, 2026.

Responsibilities

• Demonstrate ability to meet the company standard for excellence in the areas of guest service, interaction with co-workers, and uniform standards.
• Take pride in personal appearance, reporting to work in neat and clean clothing and maintaining well-groomed hair and personal hygiene as established by company policy.
• Responsible for basic preparation of food and beverage products.
• Responsible for keeping the work area and surroundings clean using sanitation standards.
• Responsible for stocking and restocking of workstations and displays.
• Request additional product as required in a timely manner prior to running out.
• Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers, and ovens.
• Maintains sanitation, health, and safety standards in work areas.
• Show demonstrated ability to meet the company standard for excellent attendance.

Qualifications

• High school diploma or equivalent preferred.
• Previous experience as a prep cook is a plus.
• Experience in basic food handling and sanitation preferred.
• Possess a valid food handling certificate if required by state and federal regulations (or be willing to obtain one within a 60-day time frame from date of hire).
• Excellent interpersonal and communication skills and a friendly, positive attitude with co-workers,
  management staff, volunteers, and guests.
• Ability to work a flexible schedule, including nights, weekends, some holidays, and long hours.