Job description

Hourly Wages up to $18 per hour based on experience

401(k) program – after eligibility based on Company Manual

Vacation: 2 weeks, 2 personal, 2 sick days – prorated for 2023 after 60 days

(Blackout during Festival, Faire, Holidays)

Seasonal Bonus Based on Faire Results

Flexible Schedule in the Off-season (after Faire Season/Christmas)

Function of Job:

Under direct supervision from a higher-level cook or a supervisor who is responsible for the coordination of necessary work, to perform tasks necessary for the preparation, and production of food.

Characteristic Duties and Responsibilities:

• Prepare and/or cook more simple menu item foods such as vegetables, cereals, frozen entrees, eggs, salads, dressings, sauces, and soups, according to standardized recipes and timing criteria.
• Pan products for the oven.
• Assist in the preparation of casseroles, sandwiches, and cold dishes.
• Assemble ingredients, serve, and dish up foods, and/or slice meat, adhering to standardized portions, as required.
• Work on fryers, grills, and steamers.
• Clean kitchen and wash/clean kitchen utensils and equipment.
• Bring supplies from storage areas, as directed.
• Assist in the training and supervision of kitchen helpers/food service workers.
• Learn to operate all kitchen equipment using food safety and sanitation techniques.
• Assist with special cleaning projects, as assigned.
• Maintain records of food consumed, returned, or discarded, as required.
• Dispose of leftover food items according to instructions of supervisor.
• Perform related duties as assigned.

Minimum Acceptable Qualifications:

• High school graduation, or equivalent, and at least one year of experience in some phase of quantity cooking or food preparation.
• Some knowledge of materials/methods used in the preparation of food on a large scale.
• Willingness to take and follow directions.
• Ability to work cooperatively with other kitchen employees.
• Sufficient strength and physical dexterity to perform duties and responsibilities of this job, including heavy work.
• Must be able to wear and use appropriate personal protective equipment, as necessary.

Work Schedule

• Faire and Festival Season – Weekdays Wednesday – Friday 8:00-4:30; Weekends 8:00- 7:00 p.m. – 14 weeks a year
• Catering and Theater Season - Weekdays Wednesday – Friday 8:00-4:30; Weekends 8:00- 7:00 p.m. – 18 weeks a year
• Out of Season – flexible schedule

Job Type: Full-time

Experience level:

• 2 years

Weekly day range:

• Monday to Friday
• Weekend availability

Experience:

• Restaurant experience: 2 years (Preferred)

Work Location: In person

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