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Overview
The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. The employee must maintain excellent attendance and be available to work an event driven schedule including nights and weekends per business needs.
This role will pay an hourly rate of $18.85-$23.56.
Benefits are per the union agreement.
This position will remain open until August 15, 2025.
Responsibilities
- Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
- Prepares hot and cold foods following company recipes and portioning requirements.
- Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of products.
- Responsible for reporting any maintenance required for kitchen equipment.
- Maintains sanitation, health and safety standards in work areas.
- Responsible for observing and testing foods to ensure proper cooking.
- Responsible for portioning, arranging and garnishing food plates for delivery to guests.
- Responsible for consulting with Stand Lead and Concessions Manager to plan menus and estimate expected food consumption.
- Must show demonstrated ability to meet the company standard for excellent attendance.
Qualifications
- Able to operate standard kitchen equipment, including the deep fryer, flattop grill, chargrill, broiler, steamer, convection oven, mixer, meat slicer and chef knife.
- Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
- Ability to speak, read and write in English.
- Ability to work well in a team-oriented, fast-paced, event-driven environment.Possess valid SNHD food handling card,
- Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to OVG and venue concession operations.
- Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
