Cook II - Time

Overview

This position is responsible for preparing quality foods, providing the highest customer service and supporting the DMNS cleanliness and sanitation guidelines.

Job Class: Three Quarter Time

Hiring Range: $24.00/hour

Direct Reports: This position has no supervisory responsibilities

• Executes daily food production ensuring that recipes are followed as directed by the culinary management team. Ensures all food prepared meets DMNS quality
• Ensures all equipment is working properly prior to shift and reports any equipment problems to culinary management team. Ensures complete daily breakdown, sanitation and restocking of workstation
• Knows and is able to describe what is being served, including all ingredients and some nutritional information.
• Engages with the guests and positively adds to their Museum experience.
• Professionally and courteous interaction with Museum guests and fellow staff.
• Ache sieves and maintains a clean and sanitary environment.

• High School diploma or equivalent.
• 3 years’ experience as a line cook in a high volume restaurant/cafeteria setting.
• Ability to pass a required Serve Safe Certification.

• Culinary degree
• Communicates shortages and overages of products, as needed.
• Anticipates guests needs and reacts to any allergies and dietary needs both efficiently and quickly.
• Demonstrates and promotes safety awareness. Follows all health department rules and regulations.
• Ensures the cleanliness of the kitchen at all times by keeping workspace and service area maintained and using the “clean as you go method”.

Please submit your resume by 6:00 p.m. MT on Friday, November 28, 2025. Applications will not be accepted after this time. Applications may only be accepted electronically via the Museum's website.