Overview

The Kitchen Cook is responsible for preparing menu items for concession stands and banquets utilizing cooking equipment in a fast-paced environment in a timely manner meeting OVG Hospitality quality standards. 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 $20.00

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

This position will remain open until December 19, 2025.

Responsibilities

• Must show demonstrated ability to meet Ovations standard for excellent attendance
• Go over daily BEO’s, concession menus, and prep sheets with the Chef, Kitchen Manager, and Sous Chef
• Prepare all food for the concession stands and banquets meeting Ovations specs and recipes and Chefs instruction.
• Must be able to prepare food and assignments in in timely manner set by BEO’s and/or Chef
• Must work meeting all sanitation standards
• Responsible to keep work area clean.
• Must wrap, label and date all prepared food
• Responsible for cooking and packaging food product which is 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 operating large-volume cooking equipment such as grills, deep-fat fryers and ovens.

Qualifications

• Ability to communicate with employees, co-workers, and 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
• A food a valid food handling certificate (Servsafe) is recommended
• Must have knowledge hot foods, stocks, soups, sauces and be prepare all foods using a recipe
• Must know how to roast all meats, poultry and fish items to proper temperatures
• Must have knowledge for cold food, salads, fruit trays, cheese trays and Garde Manger skills
• Must have good knife skills
• Must be able to use equipment like steamers, kettles, fryers, grille, ovens, slicer, and braiser.
• Must understand storing procedures for all food items as well as labeling and dating items
• Must meet Ovations grooming standards
• 5 years of cooking experience
• 2 year culinary certification recommended.