Cook - SEASONAL

Overview

COOK II. Department:
Food & Beverage / Culinary.

Reports to:

Executive Chef / Sous Chef / F&B Director. Status:
Non-Exempt.

Job Summary:

The Cook II is responsible for preparing and cooking menu items with minimal supervision while maintaining high standards of food quality, consistency, and sanitation. This position supports daily kitchen operations by working assigned stations, following standardized recipes, and assisting with prep and service for restaurant, banquet, and catering functions. The Cook II demonstrates strong foundational culinary skills and contributes to an efficient, organized kitchen environment.

This is a season position starting mid May and ending mid September.

Pay:
In accordance with New Jersey State Legislature Bill S2310 Sca (1R) which requires private employers with ten (10) or more employees to include a range of pay for all advertised jobs, promotion, or transfer opportunities. This position pays $16 - $25 dependent on experience.

Equal Opportunity:
We re an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

• Prepare and cook menu items according to standardized recipes and presentation guidelines.
• Operate assigned cooking stations independently during service periods.
• Assist with food preparation for banquets, catering, and special events.
• Maintain cleanliness and organization of workstations, equipment, and storage areas.
• Ensure proper labeling, dating, and storage of food products.
• Monitor food quality, freshness, and portion control.
• Assist with inventory control, stocking, and proper rotation of food items.
• Follow proper knife handling, equipment use, and safety procedures.
• Support and mentor Cook I staff as needed.
• Assist with opening and closing kitchen duties, including cleaning and sanitation tasks.

• Education & Experience:
  
  Minimum of 2 years of kitchen or line cook experience in a hotel, restaurant, or hospitality environment required.
• Culinary School Training Or Equivalent Hands-on Experience Preferred.
• High school diploma or equivalent required.
• Working knowledge of cooking methods, knife skills, and kitchen equipment.
• Food safety certification required or must be obtained within required timeframe (Serv Safe or equivalent).
• Physical requirements:
  
  Flexible schedule including early mornings, evenings, weekends, and holidays; ability to stand and walk for extended periods; ability to bend, reach, stoop, and perform repetitive motions; ability to work in hot, cold, and fast-paced kitchen environments.
• General Requirements:
  Maintain a professional, organized, and team-oriented demeanor; communicate effectively with chefs, kitchen staff, and leadership; ability to follow recipes, prep lists, and production schedules accurately; demonstrate attention to detail, consistency, and time management; attend all required hotel meetings and training sessions; maintain regular attendance in compliance with hotel scheduling requirements; maintain high standards of personal hygiene, grooming, and uniform standards;
  
  comply with all food safety, sanitation, and safety regulations; maintain confidentiality of hotel and operational information; perform other duties as assigned by management.