Cook - Seasonal
Cook - Seasonal
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USD 2000 - 2100
1 Vacancy
Job Description
Dining Services Manager
High level emotional intelligence
Active in team dynamics conflict prevention/resolution and identifying customer needs
Cheerful attitude and servant leadership disposition
Dedicated customer service and people oriented
Adaptability in a fastpaced environment with ability to learn and develop hard and soft skills
Ability to interact with people of all ages and maturity levels of staff/customers
Use cooking methods including baking grilling sauting steaming knife skills and preparation.
Familiarity with ingredients including herbs spices specialty items flavors uses and storage.
Prevent contamination following proper handling storage and sanitation practices.
Follow and adapt recipes plan menus and portion correctly ensuring consistency and quality.
Prioritize tasks and time effectively ensuring food is prepared and served promptly.
Maintain a clean organized inspected neat and safe working area
Other duties or projects as assigned by SBR leadership
Abide by policies and procedure outlined in the SBR staff handbook
Must be 18 years of age or older
Required: Culinary education or accredited training with foundational cooking skills
Preferred: Experience in a kitchen environment and familiarity of kitchen operations/equipment
Preferred: Specialized knowledge or credentials in baking pasty or specific cuisine
Ability to obtain a West Virginia Food Handlers certification (training provided)
Ability to use Microsoft Teams daily for work related communication and coordination
Be or become a registered member of Scouting America
Highquality meals that enhance guest satisfaction
Accurately follows recipes and preparation with no more than 1 error per week
Efficient time management and teamwork leading smooth kitchen operations.
Up to 12 hours a day of standing bending kneeling and the ability to lift 50 lbs.
Must pass the physical exam and approved for SBR height and weight requirements HERE
Employment Type
Temp
