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.

This role pays an hourly rate of $17.00-$19.00 and is tip eligible.

Benefits for part-time roles: 401(k) savings plan and 401(k) matching.

This position will remain open until July 17, 2026.

Responsibilities

• Responsible for cooking and packaging food products, which are prepared to order or kept warm until sold.
• Receives verbal orders from the front counter staff for food product requirements for guest orders.
• Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests.
• Responsible for portion control and serving temperatures of all products served in the concession stand.
• Responsible for cleaning, stocking, and restocking of workstations and displays.
• Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers, and ovens.
• Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away, and the floor is swept and mopped at the end of the shift. The cook must be checked out before ending the shift by the Floor Supervisor to ensure the concession stand meets cleanliness standards.
• Maintains sanitation, health, and safety standards in work areas.
• Show demonstrated ability to meet the company standard for excellent attendance.

Qualifications

• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Previous experience as a prep cook or line cook is a plus.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a valid food handling certificate if required by state and federal regulations.