Cook (Seasonal)

Summit Bechtel Reserve•Glen Jean, WV

19h•Onsite

About The Position

We are proud to provide the upmost customer service to guests of all ages in our dining halls. We focus on understanding the needs of our guests and communicating effectively to deliver results.

Requirements

Minimum age: 18+
Accredited training with foundational cooking skills or 2 years of kitchen experience
Proficient and knowledge in kitchen equipment such as ovens, grills, fryers, and food processers
Willing to become a registered Scouting America member (includes background screening)
Comfortable using Microsoft Teams for daily work-related communication
Ability to stand, walk, and hike up to 12 hours daily
Ability to lift/move up to 50 pounds
Complete the Annual Health and Medical Record , including height/weight guidelines

Nice To Haves

Experience in a kitchen environment and familiarity of kitchen operations/equipment
Specialized knowledge or credentials in baking, pasty, specific cuisine, or line cook operations

Responsibilities

Use cooking methods, including baking, grilling, sautéing, steaming, along with knife skills and food prep techniques.
Familiarity with ingredients such as herbs, spices, and specialty items, including their flavors, uses, and storage.
Prevent contamination by following proper food handling, storage, and sanitation practices.
Follow and adapt recipes, plan menus, and portion ingredients accurately to ensure consistency and quality.
Prioritize tasks and manage time effectively to ensure timely food preparation and service.
Collaborate with kitchen staff to maintain a smooth, efficient, and cohesive kitchen operation.
Model the Scout Oath and Law in daily interactions while maintaining Maintain a clean, organized, inspected, neat, and safe work area
Perform additional duties assigned by SBR leadership
Abide by policies and procedures outlined in the SBR staff handbook
Prepare and present high-quality meals that meet customer expectations and drive satisfaction.
Execute recipes accurately and work efficiently with kitchen staff to ensure timely service.
Prevent food contamination 24/7 and maintain compliance and verification records