Lucida Desert Kitchen + Bar - Cook II

Outbound Sedona•Sedona, AZ

23h

About The Position

Outbound Sedona is preparing to welcome guests in May 2026, and we are building our opening team now. We are thoughtfully hiring several months in advance to allow time for training, collaboration, and creating the culture that will define our guest experience from day one. This is a unique opportunity to be part of a resort opening and help shape the standards, service style, and team culture together. Our opening team members will play a foundational role in setting expectations, supporting one another, and creating memorable experiences for our very first guests. While the resort is scheduled to open in May 2026, selected candidates may begin onboarding and training in the months leading up to opening. Specific start dates will be discussed during the interview process. If you are energized by being part of something new, enjoy building alongside a team, and want to contribute to a collaborative and guest-focused environment, we invite you to apply! The Cook II position at Lucida Desert Kitchen + Bar is a skilled culinary professional responsible for executing menu items with precision, consistency, and efficiency in a high-volume resort environment. This role supports the Executive Chef and Sous Chef in daily kitchen operations and ensures all food is prepared according to established quality, presentation, and safety standards. The Cook II serves as a dependable team member on the line, demonstrates strong foundational culinary skills, and helps maintain a clean, organized, and professional kitchen that reflects the values and standards of Outbound Sedona.

Requirements

High school diploma or equivalent preferred.
Minimum of 2 years of previous food preparation experience in a restaurant, hotel, or resort environment.
Strong foundational knife skills and basic culinary techniques.
Active Arizona Food Handler’s Card or ability to obtain prior to start date.
Ability to read and follow written recipes, menus, and prep lists.
Ability to communicate effectively with kitchen team members and front-of-house staff.
Ability to work flexible hours including evenings, weekends, and holidays.
Ability to function efficiently in a fast-paced, high-volume environment.

Responsibilities

Prepare and cook menu items according to established recipes, preparation times, and presentation standards.
Maintain and stock assigned station to ensure readiness for service.
Coordinate orders between stations to ensure timely and accurate food delivery.
Monitor food quality, portion control, and product rotation using FIFO standards.
Follow working menus, recipe cards, and visual presentation guides.
Assist with other stations as directed to support team efficiency.
Communicate daily with the Executive Chef or Sous Chef regarding operations, prep levels, and product needs.
Assist with ordering and maintaining par levels for assigned station.
Set up, restock, break down, and clean food preparation line before and after service.
Maintain cleanliness and organization of work area in compliance with health and safety standards.
Demonstrate safe operation of kitchen equipment and tools.
Maintain and care for resort kitchen equipment and report maintenance needs promptly.
Consistently practice safe and sanitary food handling techniques in accordance with Arizona health regulations.
Maintain professional appearance and conduct in alignment with resort standards.
Support positive guest relations through teamwork and service excellence.
Attend all mandatory meetings and trainings.
Complete additional duties and cross-training as assigned by leadership.