Cook

Pali Mountain•Running Springs, CA

14h•Onsite

About The Position

The Cook is responsible for planning, preparing, and cooking food items to ensure the highest quality service and experience for guests. This role helps keep the kitchen organized and operating efficiently in a high-volume environment. Pali Mountain’s 250-acre alpine site is nestled in the heart of the San Bernardino Mountains, approximately 90 minutes from most of Southern California, and regularly serves up to 700 guests per meal. Pali Mountain operates three business units: a summer camp, an outdoor school, and a conference center. Meals are produced from a 27,000 sq. ft. dining hall featuring one of the largest commercial kitchens in Southern California, including 5,500 sq. ft. of dedicated kitchen workspace and state-of-the-art equipment.

Requirements

Ability to remain calm in high-stress, fast-paced environments.
Strong attention to detail.
Knowledge of safe food and knife handling practices.
Excellent time management skills.
Team-oriented with strong communication skills.
Ability to stand for entire shift.
Ability to lift and carry up to 50 pounds.
Ability to frequently reach, bend, push, and pull.

Nice To Haves

1–2 years of supervisory experience in food service.
1–2 years of cooking experience, preferably in a buffet-style restaurant or high-volume setting.

Responsibilities

Prepare food according to predetermined menu specifications.
Adjust menu items to accommodate guests with allergies or specific dietary needs.
Prepare sauces and accompaniments prior to meal service.
Prep ingredients and stock necessary cooking supplies.
Estimate food consumption to ensure adequate quantities for all guests.
Operate kitchen equipment including ovens, grills, charbroilers, fryers, and other appliances.
Handle and cook proteins (meats) according to recipes and food safety standards.
Assist in managing kitchen staff and support them during food assembly.
Act as liaison to front-of-house staff to ensure smooth and accurate food service.
Assist with inventory management.
Ensure proper food handling, sanitation, and food storage procedures are followed.
Clean and reset kitchen areas after meal service.