Lead Cook

Position Summary:

Assists in the management of a commercial dining operation including a main kitchen, smaller satellite kitchen and three dining facilities capable of seating approximately 225 people.

Key Tasks and Responsibilities:

Assits with meal planning, preparation, purchasing and inventory as directed by the Chef. Schedules and trains staff; sets and maintains health and safety standards.

Preferred Knowledge and Skills:

Culinary training and commercial kitchen experience preferred. Commercial cooking knowledge required with a minimum of 1-2 years of related experience. Experience with meat, vegetarian, vegan and gluten free cuisine. Creativity, good organizational skills and customer service orientation.

Compensation & Benefits:
  • $8.00 per hour. 30-hours per week.  Attend Weekend Programs at No Cost.  18 Personal Days per year.  15 Program Days per year.   Dental Insurance., Life Insurance, AD&D.  Housing & Meal plan available for low-cost on-land living.

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