We’re excited to announce that Boar’s Head Resort is hiring Cook III positions for two of our dining outlets, The Mill Room and Turn and Table! This is an entry-level culinary position, ideal for individuals who are passionate about cooking and eager to develop their skills in a luxury resort environment. We’re looking for motivated, dependable team players who enjoy working in a fast-paced kitchen. In this role, you’ll assist with food preparation, prepare menu items according to established recipes and quality standards, maintain a clean and organized kitchen, and support our culinary team in delivering exceptional dining experiences. If you have a passion for food, a willingness to learn, and a desire to grow your culinary career, we’d love to hear from you!

Essential Job Functions:

Food Preparation:

• Assist with the preparation of ingredients, such as chopping vegetables, preparing meats, and assembling salads and appetizers.
• Measure and prepare ingredients according to recipe specifications and chef instructions.
• Help in preparing simple dishes and components under the supervision of senior kitchen staff.

Support Kitchen Operations:

• Set up and stock stations with necessary supplies for service.
• Assist in the preparation of food for banquets, buffets, and a la carte services.
• Support the kitchen team in cooking, assembling, and plating dishes during service.

Maintain Kitchen Cleanliness:

• Ensure that workstations, kitchen equipment, and utensils are clean and sanitized at all times.
• Follow proper procedures for cleaning and maintaining kitchen areas, including dishwashing and waste disposal.
• Comply with resort hygiene and safety standards to ensure a safe working environment.

Inventory Management:

• Assist in receiving and storing deliveries and ingredients.
• Monitor stock levels and report shortages or discrepancies to the Sous Chef or Executive Chef.
• Help rotate stock to ensure the freshness and quality of ingredients.

Food Safety and Sanitation:

• Follow all food safety regulations and resort policies regarding food handling, storage, and sanitation.
• Participate in regular kitchen cleaning and deep-cleaning schedules.
• Maintain personal hygiene and cleanliness standards in line with kitchen policies.

Other Duties:

• Perform other duties as assigned by the Sous Chef or Executive Chef.
• Assist with kitchen prep work and close-down procedures at the end of shifts.

• Knowledge of large volume food preparation.
• Preferred at least 2 years culinary experience at a Four Diamond Restaurant/Hotel.
• Problem solving skills.
• Basic kitchen organizational skills.
• Ability to comprehend, read, write and speak the English language in order to communicate with co-workers and fully understand job assignments.
• Basic knowledge in solids and liquids measurement units. 
• Ability to convert units of measure.
• Ability to add, subtract, multiply and divide.
• Ability to work under pressure and remain calm.