Cook Jobs in Reno, NV

Job Details The Lodge - Truckee, CA Full Time $20.06 - $30.51 Hourly AnyDescription Join Our Team at The Lodge Restaurant & Pub: Seeking an Advanced Cook! Are you a passionate and skilled cook looking for your next great opportunity? The Lodge Restaurant & Pub is an award-winning neighborhood bistro with plenty of outdoor seating and spectacular views. We pride ourselves on providing exceptional culinary experiences in a breathtaking mountain setting. Our team is dedicated to creating memorable meals with high-quality ingredients and innovative techniques. Location: The Lodge Restaurant & Pub, Truckee, CA Type: Full-Time Year-Round, Benefited Key Responsibilities: Prepare and cook a variety of dishes with precision and creativity. Maintain high standards of food quality, presentation, and cleanliness. Collaborate with the kitchen team to develop and execute menu items. Manage kitchen operations efficiently, including inventory and ordering. Ensure compliance with health and safety regulations. What We Offer: Competitive salary and benefits package. Up to 90% employer-paid health insurance 401(k) with 4% employer matching + 100% vesting on first day of eligibility Opportunities for professional growth and development. A supportive and friendly work environment. All Tahoe Donner employees receive exclusive perks throughout Tahoe Donner's amenities and restaurants. Discounts on food and non-alcoholic beverages 25% off regularly priced retail merchandise Gym + Spa access at the Trout Creek Rec Center Spouse/dependent perks Discounted rates to bring guests to Trout Creek Rec Center Summer Perks: Discounted golf Tennis access Bike rentals Beach Club Marina access at Donner Lake Winter Perks: Free Downhill and Cross-Country skiing Complimentary friends + family tickets and $5 rentals for ski areas Free access to Snowplay Discounted rates to bring guests to Snowplay If you're ready to bring your culinary expertise to The Lodge and make an impact in a stunning setting, we'd love to hear from you! Truckee/Reno/Tahoe candidates preferred. Qualifications We are looking for applicants who exhibit the following qualities: • Consistency and Reliability • Cheerful and Positive Attitude • Energetic and outgoing personality • Values Teamwork • Loves Serving and Helping Others. We are looking for the following qualifications Proven experience as a cook in a high-volume or fine dining environment. Advanced culinary skills with a strong understanding of various cooking techniques. Ability to work well under pressure and in a fast-paced environment. Excellent organizational and multitasking abilities. Strong communication skills and a team-oriented attitude. These skills and abilities are typically acquired through the completion of a one year certificate from a college or technical school and one to two years related experience and/or training in the food and beverage industry and/or equivalent combination of formal training, education and experience which demonstrates the ability to perform all of the duties of the position.

The Assistant Master Cook is responsible for managing, producing and directing the daily production of the restaurant. Capable of assuming all strategic functions of the Restaurant Chef when necessary. Key roles to include Leader, Teacher, Administrator, Trainer, Team Player, Mentor, Creator, Culinarian and Communicator. Duties: * To prepare high quality and consistent food products. * To continually emphasize day to day communication skills and commitment to excellent cuisine. * Assist in controlling all food and labor costs within the department. * Works in close conjunction with Restaurant Chef and Master Cooks on all items, maintaining proper par stocks, inventory control and quality of purchased goods. * Maintains the highest levels of professionalism, including the proper dress code (full clean uniform, hats, nametags, scarves, aprons, etc.). * Checks the maintenance of all kitchen equipment and reports any damaged or broken pieces to Restaurant Chef, Master Cooks, and upper management as quickly as possible. * Ensures all safety standards are followed and reports on all unsafe conditions to upper management. * Keeps immediate supervisor promptly and fully informed on all problems or unusual matters of significance coming to his/her attention, so prompt corrective actions can be taken appropriately. * Displays superior teamwork abilities and jumps in with fellow culinarians whenever and wherever necessary. * Assists with the institution of all recipe files, production schedules, specifications for his/her units. * To implement creative menus and strive for excellence by being the best restaurant in Northern Nevada. * Drives all sanitation issues in conjunction with Restaurant Chef, Asst. Executive Chef and/or Executive Steward, maintaining the highest degree of cleanliness and organization within their outlet. * Supports the company culture expectation on delivering 4 diamond service. * Adherence to all departmental and company policies, including but not limited to the attendance and appearance policy and the code of conduct. Qualifications: * Three or more years in hotel restaurant/casino outlets or individual restaurants. * Must be familiar with all aspects of the particular cuisine for said area. * Culinary background must have an emphasis on teambuilding, interpersonal and managerial skills. * High school graduate or G.E.D, culinary apprenticeship, or culinary school graduate. * Ability to teach, train and motivate culinary team members. * Working knowledge of computers, including Microsoft Word and Excel (preferred). * Background of pre and post opening of hotel/casinos or major restaurants (preferred).

Job Details Hyatt Place Reno - Reno, NV Full-Time/Part-Time High School $17.00 - $18.00 Hourly None Entry LevelDescription Complimentary Breakfast Cook Prepare all food items for the hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards. ESSENTIAL RESPONSIBILITIES Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods. Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles Set up station with predetermined mise en place required to service all functions. Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles. Clean food preparation areas, cooking surfaces, and utensils. Maintain sanitation, health, and safety standards in work areas. Verify that prepared food meets requirements for quality and quantity. Set up complimentary breakfast areas. Pull necessary stock and indicate on pull sheets for processing of all inventories used. Completing pull sheets and delivering to stewards for processing of necessary dishes and utensils. Polish all glass, plates, and stemware. Place food product out in an appetizing and appealing manner. Greet all guests arriving and ensure all guests entering are allowed access. Familiarize new guests with the stations and offer any assistance. Clean up after guests are finished and prepare for arrival of new guests. Maintain lounge by sweeping, detailed cleaning of all countertops, chafing dishes, cabinets, pantries, chairs, and tables. Dusting of mirrors, artwork, computer, desk, fax machine, and display tables. Cleaning of windows, sweeping of patio, cleaning of trash from guests in landscaping around patio. Clean all walls and entry doors. Clean highchairs. Break down all stations and return dirty dishes to kitchen. Refill all supplies, including salt and pepper dispensers, restock napkins, condiments, and leave lounge stocked and clean for the next shift. Clean refrigerator, start dishwasher, clean kitchen floors, and clean cart while placing clean bus tubs. All other duties assigned by manager or supervisor. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect supervisors. PHYSICAL DEMANDS Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more. Must be able to stand and exert well-paced mobility for up to four (4) hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 45 lbs. as needed. Must be able to push and pull carts and equipment weighing up to 250 lbs. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write, and understand the primary language used in the workplace. Requires good communication skills, both verbal and written. Must have excellent leadership capability and customer relations skills. Must be detail oriented with outstanding organizational and communication skills. Must possess basic computer skills. Must possess basic computational ability. Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. Self-driven and able to work independently. Experience in using cutting tools, cookware and bakeware Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.) EDUCATION High school or equivalent education required. EXPERIENCE Minimum 2 years cooking experience, preferably high volume LICENSES OR CERTIFICATIONS Food Handlers certification required. GROOMING All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

We are looking for an experienced Cook to join our team! You will be preparing and cooking a variety of dishes for restaurant guests to enjoy. You are passionate about creating exceptional dining experiences through good, quality food. With previous experience as a cook, you are able to manage multiple priorities and contribute to a friendly and productive team atmosphere You have your ServeSafe or Food Handler's certification. Responsibilities: Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas to ensure safe and sanitary food-handling practices Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roasters Season and cook food according to recipes. Respond to guest feedback with appropriate urgency and professionalism Please note this job description does not contain a comprehensive listing of activities, duties or responsibilities that are required of the employee in this job. Duties, responsibilities and activities may change at any time, with or without notice. Qualifications: Previous experience as a restaurant cook preferred ServeSafe or Food Handler's certification (or must be willing to attain) Effective communication skills Ability to lift 30+ lbs Ability to work standing for 8+ hours Complete our short application today! Compensation: $12.00 - $18.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. We pride ourselves on delighting guests by creating shareable memories with every dining experience. Our restaurant's legendary traditions are forged through our "World Famous" staff's relationships within the communities we serve... guest by guest! We are always seeking candidates who: Enjoy a highly social environment Have a high level of interest in exceeding every guest's needs with enthusiasm Are responsible and responsive to all within our creatively decorated restaurants Have a willingness to learn new skills and to share those skills with others Seek the opportunity for an endless road of potential advancement with a growing company Are energized by the belief that their presence and engagement through every moment with each guest will always outpace the value of the expertly prepared meals we deliver Take pride, determination, competitiveness, and truly enjoy having fun We welcome the pleasure of meeting you!

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. This role will pay an hourly rate of $23.50 to $28.50. Benefits for PT roles: 401(k) savings plan and 401(k) matching. EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline. Responsibilities Responsible for cooking and packaging food product which is prepared to order or kept warm until sold. Receives verbal orders from the front counter staff for food product requirements for guest orders. Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests. Responsible for portion control and serving temperatures of all products served in the concession stand. Responsible for cleaning, stocking and restocking of workstations and displays. Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens. Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift. The Cook must be checked out before ending the shift by the Floor Supervisor to ensure the concession stand meets cleanliness standards. Maintains sanitation, health and safety standards in work areas. Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to speak, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

←Back to all jobs at Granlibakken Tahoe Relief Cook If cooking is your passion, we need you today! Bring your culinary skills and join our team as a cook, where you can dazzle our guests with your high standards of quality through presentation, preparation, and cooking abilities. Benefits Insurance - Health, Dental & Life Bonus Program Paid Vacation Profit Sharing Plan Pool, Gym & Recreation Use Employee Housing Opportunities Employee Meeting Space Rental Employee Lodging Rates and Friends and Family Rates Employee Shift Meals and Food Discounts Shared Gold Pass for California Ski Resorts Responsibilities Prepare food served using established production procedures Determine amount and type of food and supplies required using production systems Learn menus, recipes, preparation, and presentation. Correctly prepare all food served following standard recipes and special diet orders Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved Keep work area neat and clean at all times; clean and maintain equipment used in food preparation Work with servers to ensure guest satisfaction and resolve complaints about food service as needed Ensure quality food Control waste and timing Make sanitation a priority and keep areas clean All kitchen staff is expected to work in all food areas if needed Ensure proper temperatures are reached in dish machine. Communicate with chef or sous chef to determine any additional tasks needed during the shift. Prep all food for next shift and for the following day Help put away deliveries, straighten up walk-ins, complete any cleaning tasks from Chef Other duties as assigned Pay Range $20.00 - 22.00 Qualifications High School Diploma or GED preferred Education: Culinary school degree, completed apprenticeship or equivalent experience will be preferred but not required. Experience: As a professional cook preferred.

Why Bally's? Bally's Corporation is a global casino-entertainment company with a growing omni-channel presence. Bally's owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A., a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally's also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: The Cook II-Bakery will need to be capable of dealing with all aspects of food production throughout Bally's that involves pastry and desserts. This includes everything from creation to presentation and execution. Looking for a highly motivated individual to support the Chef. Strong candidates will have a culinary & Pastry background including a passion for food and an obsession for guest satisfaction. Responsibilities: Essential duties include the following (other duties may be assigned as needed): Daily preparation of all bakery items and specials needed for the entire operation with direction from the Pastry chef. Qualifications: 1 year kitchen experience needed Effective oral and written communicator. Highly motivated, can work with limited direction Fluent in English. License Requirements: Any and All Applicable Licensing Requirements Physical/Mental Requirements: Constantly walk, stand, hear, see and talk. Frequently smell, taste product. Occasionally bend, reach, twist, sit, and hold. Frequently lift or carry up to 25 lbs. Working Conditions: Be able to work in hot, cold, wet, humid and loud environment for long period of time What's in it for you: · Competitive Salary with annual performance reviews · Comprehensive health coverage plan that includes medical, dental, and vision · 401(K)/ Company Match · Access Perks and Childcare discounts Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Let Bally's Bet on You - We can't wait to meet you!

Job Details Truckee, CA $17.00 - $25.00 HourlyDescription Job Summary: The Line Cook prepares and cooksall menue items assigned to them during service following the correct recipes according to the club's standards. Arrives on time, dressed and groomed properly, and checks in with supervisor. Maintains neat professional appearance and observes personal cleanliness rules at all times. Communicate effectively with all co-workers (Back and Front of the house) and treats them with dignity and respect. Supports the team to reach common goals. Follows all company and safety and security policies and procedures; reports any maintenance problems, safety hazards, accidents, or injuries to restaurant manager. Prepare all food items on the prep list according to recipes and standards set by the club. Responsible for having thorough knowledge of menu items. Operate cooking equipment such as grills, fryers, and ovens. Prepares, accompanying granishes for cook station. Cooks all meats, fish, vegetables and specials, adhering to standard restaurant recipes, using proper technique as set forth by the Chef. Prepares accompanying garnishes for cook station. Set up and stocking stations with necessary supplies. Clean and maintain kitchen equipment and work areas. Assisting with inventory management and ordering supplies. Ensuring timely delivery of food items. Assist the chef in menu planning and execution. Help train new kitchen staff. Maintains quality, consistency, sanitation and safety while cooking. Breaks down station, covers, labels, dates and neatly stores usable leftovers for the next day. Verifies that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift. Cleans workstation surfaces and equipment with the correct ratio of bleach and water solution. Cleans and sanitizes cooking surfaces before, during and at the end of the shift. Returns all soiled food preparation utensils, cutting boards and small wares items to the ware washing area. If called upon by the Chef, helps in other areas of the kitchen when needed. Position requires night, weekend, and holiday availability Other duties as needed Because of the fluctuating demands of the Club's operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks, not specifically addressed above. Reports to: Lead Line Cook, Sous Chef, Executive Chef, F&B Director. May also report to Manager on Duty. Supervises: No supervisory duties are required of this position. Qualifications Education/Experience: The ideal candidate for this position should have previous experience as a line cook, be able to work in a fast-paced environment, and have a passion for cooking. They should also have a strong attention to detail, be able to follow recipes accurately, and have knowledge of food safety and sanitation guidelines. Additionally, the candidate should be able to work well in a team environment and have excellent communication skills. Experience in a private club or fine dining establishment is preferred. Language/Communication: Ability to read and speak English is required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Must be able to work as part of a team and maintain open communication with managers and fellow coworker. Must display professional demeanor and communicate in professional language at all times. Certificates/Licenses: California Food Handlers Card and Kitchen Safety Training required. ABOUT TAHOE MOUNTAIN CLUB Tahoe Mountain Club is a four-season Social Club focused on creating memorable experiences that allow Members and guests to build upon family traditions, embark on new adventures, and create lifelong friendships while sharing all that Tahoe has to offer. We are located within the beautiful mountain town of Truckee, California, minutes away from Lake Tahoe. The Club op- erates Old Greenwood and Gray's Crossing Championship golf courses, swim tennis and fitness centers at Old Green- wood and Gray's Crossing, Alpine Club ski valet and lounge in the Village at Northstar, and Schaffer's Camp on-mountain private dining at Northstar California. *Tahoe Mountain Club (Tahoe Club Company, LLC and Tahoe Club Employee Company, Inc.) maintains a policy of equal employment opportunity, and does not discriminate against any employee or applicant for employment on the basis of race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or any other protected status under applicable law. Harassment or discrimination of any kind will not be tolerated, and any employee found to have engaged in such conduct will be subject to disciplinary action, up to and including termination of employment.*

Maggie's @ Desolation Hotel Kahle Partners LLC Job Title: Cook - FT With Benefits! $23.50- $25.50 Including tips Lake Tahoe's Premier Micro-Resort, Desolation Hotel and Maggie's Restaurant and bar is in beautiful South Lake Tahoe. Here at Desolation Hotel we provide a higher standard of service. We are looking for a skilled Cook to prepare delicious meals according to menu. You will cook dishes that will delight our customers with their taste and timely delivery. The cook must be able to follow instructions in cooking and delivering well-prepared meals. They must be experienced in moving around the kitchen and have ability in multi-tasking. Experience in using various ingredients and cooking techniques is also important. 401 K Match Health Insurance General Accountabilities Check the quality of raw or cooked food to ensure that health and safety standards are met. Set up workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.) Cook food in various utensils or grillers Check food while cooking to stir or turn Ensure great presentation by dressing dishes before they are served Keep a sanitized and orderly environment in the kitchen Ensure all food and other items are stored properly Check quality of ingredients Monitor stock and place orders when there are shortages Job Qualifications Experience: At least 2 years' experience in high pace restaurant Certificate: food handler certification Skills Excellent verbal and written communication Service orientation Social perceptiveness Critical thinking Judgment and decision making Time management Please send your application to ************************, or apply for this job on this website. We look forward to hearing from you.

This position will be responsible for completing the daily preparation of food products and cooking items to order as per company specifications. Will be instrumental in new menu creation/rollout, costing of menu items, tracking labor and food costs, and oversight of culinary production. Ensures consistently great food is prepared correctly, presented appropriately, and served quickly in order to enhance the vacation experience of our guests and owners. Weekends & Holidays Required Wed-Sun Swing Shift COMPANY BENEFITS: Growth Opportunities & Stability 401K Comprehensive Benefits-Medical, Dental & Vision Plans EAP-Employee Assistance Program Paid Time Off Discounts through IHG, company Perks website & FREE Vacation POINTS using ClubGO, and more... ESSENTIAL DUTIES AND TASKS: Read food order slips or receive manual verbal instructions as to food required by patrons and prepare and cook food according to instructions and recipes, working on several different orders simultaneously. Verify that prepared food meets requirements for quality and quantity. Wash, cut, and prepare foods designated for cooking; clean, stock, and restock workstations. Maintain sanitation, health, and safety standards in work areas; clean food preparation areas, cooking surfaces, and utensils. Drive creative menu enhancements, to include costing of new items; assist management team with tracking of food and labor costs. Training of junior members of the team and other duties as assigned. EDUCATION and/or EXPERIENCE: High School Diploma or GED preferred Minimum of three years of cooking experience or culinary training/certification and/or equivalent combination of both CERTIFICATES, LICENSES, REGISTRATIONS: Food Handler's card required QUALIFICATIONS: Must be at least 18 years old. Ability to follow prescribed procedures and guidelines in accomplishing tasks as described above. Ability to be self-directed. General knowledge of kitchen equipment is required. Ability to work in a high-pressure environment. Ability to multi-task and handle a high volume of orders as needed. At Holiday Inn Club Vacations, we believe in strengthening families. And we look for people who exhibit the courage, caring, and creativity to help us become the most loved brand in family travel. We're committed to growing our people, memberships, resorts, and guest love. That's why we need individuals who are passionate in life and bring those qualities to work every day. Do you instill confidence, trust and respect in those around you? Do you encourage success and build relationships? If so, we're looking for you.

Job Details Valage - Minden, NV Full Time $20.50 - $21.00 Hourly DayDescription The Cook is responsible for preparing food in accordance with the approved menu, current standards, guidelines, and regulations with established procedures, and as may be directed by the Executive Director and/or Culinary Services Director to assure that quality food service is provided at all times. This position is at an WellQuest Management Group community. Prepare and serve all food items and meals in accordance with planned menus and recipes ensuring all meals and food prepared are of high quality, palatable and appetizing. Assist in food preparation for special meals, parties, events, etc. Inspect special diet requests and orders to assure that the correct diet is being served. Prepare and serve substitute foods to residents who refuse foods served. Make only authorized food substitutions and consult with and advise Executive Chef on menu changes. Prepare food and serve in accordance with sanitary regulations, as well as with established policies and procedures. Reports any incidents or infractions to Executive Ched Ensure that food storage areas are clean and properly arranged at all times. Obtain and maintain a valid Serv Safe Manager's Certificate and Food Handler's permit. Assist, when requested, in the purchasing of food and supplies. Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times. Work closely with the Executive Chef in specifying and selecting food products. Dispose of food and waste in accordance with established policies. Properly label, date and store all food leftovers. Check in all purchases in absence of Executive Chef Assist in inventory and storing in-coming food, supplies, etc. as necessary. Assist in serving meals as necessary on a timely basis. Open or close kitchen as dictated by department scheduling. Record temperatures of coolers and freezers as required by company policy. In the absence of Culinary Services Director, ensures all staff arrive and/or depart at scheduled times as posted. Responsible for all cleaning items assigned to this position, as posted on daily/weekly checklist and those assigned by the Executive Chef. Ensure that the next day's items are in stock and pulled and thawing under refrigeration as dictated by the menus. Prepare soups, appetizers, entrees, vegetables, side dishes, and desserts for both the regular and special diets for the residents, as well as the meals served to the staff and all special events requiring food service. Plan the timing of food production to coordinate with meal serving hours so that quality, temperature, and appearance of food are preserved. Maintain control over meal portions and food consistency. Estimate food requirements and controls serving portions thereby eliminating waste and leftovers. Responsible for the safe storage and efficient use of all items within the kitchen's inventory. Responsible for set-up of carts to be delivered to resident dining areas, if applicable. Display tact and friendliness when dealing with residents, families and visitors. Provide support to community's marketing efforts through positive/friendly interaction during all property tours and telephone contact with the public, and as directed by a supervisor. Communicate any observed or suspected resident change of condition to a supervisor immediately. Maintain a safe and secure environment for all staff, residents and guests, following established safety standards. Encourage teamwork through cooperative interactions with co-workers and other departments. Support a positive and professional image through actions and dress. Performs other duties consistent with the position as assigned by the Culinary Services Director Qualifications Qualifications Prefer six months (6) experience in food preparation and in safe handling of food and equipment. Ability to follow written and oral directions. Ability to interact tactfully with residents and family members, staff and general public. Must be fluent in English, Read, write and speak Must be able to pass a criminal background check Ability to follow approved, standardized recipes and menus for regular and therapeutic diets. Ability to make independent decisions and work without supervision.

Job Details Fernley Estates - Fernley, NV Part Time None $14.00 - $16.00 Hourly None Restaurant - Food ServiceDescription Assists or prepares food items and serves food to residents within scheduled time frame. Cleans and maintains food service areas, including kitchen and dining room. Assists Director of Dining Services in maintaining inventory control. Supervises dietary aides in the absence of the Director of Dining Services. Maintains clean, neat and safe work environment. Assures that residents diets are followed. Assures team members and resident guest meals are accounted for on a daily basis. Reports to Director of Dining Services any loss, breakage or waste of supplies and equipment. Observes and communicates to Director of Dining Services problems or potential problems in the dietary department. Maintains current cleaning list and highest standards for kitchen cleanliness. Performs all other duties assigned by any member of management. Maintains current logs for chemicals, temperatures, etc. Qualifications Qualifications: Keep all required licensure (ServSafe, Food Handler's Card, CPR/First Aid) in good standing at all times. Physical Demands: Ability to push, pull, and lift at least 50lbs. Ability to bend, squat, and climb stairs. Ability to continuously walk or stand. Universal Precautions: Potential exposure to blood and bodily fluids. Potential exposure to communicable diseases.

Support Staff/Assistant Cook Date Available: 08/19/2024 Additional Information: Show/Hide TITLE: ASSISTANT COOK REPORTS TO: SCHOOL NUTRITION PROGRAM DIRECTOR TERMS OF EMPLOYMENT: 175 - 179 DAYS/YEAR SALARY RANGE: CLASSIFIED SALARY SCHEDULE RANGE 8-C $17.45 - $26.05 EMPLOYER/EMPLOYEE PAID $14.67 - $21.92 EMPLOYER PAID PERS BENEFITS: Nevada State Public Employees Retirement System (PERS) - 20+ HRS. PER WEEK Employer paid Medical, Dental, Vision and Life Insurance - 25+ HRS. PER WEEK No State Tax FLSA STATUS NON-EXEMPT SUMMARY OF POSITION Performs moderately difficult work in the performance of food service work involving cooking and preparing food and assisting in the management operation within a school facility, including assisting in the planning, organizing and preparing quality meals that are served in a safe, sanitary, nutritious, and appealing manner. RESPONSIBILITIES AND ESSENTIAL FUNCTIONS * Prepare menu items for cooking and serving including entrees, breads, salads, fresh fruits, vegetables and occasionally desserts. * Set up food serving stations and serve, cleans and stores dishes, utensils, cafeteria equipment and food supplies; cleans work areas; operates kitchen equipment. * Assist with supervision of student help. * Operate a cash register; accept payments for food when necessary. * Substitute for the Nutrition Manager as needed. * Assist in the maintenance of school cafeteria records, orders and inventory supplies. * Promote the school meal programs and provide excellent customer service. NON-ESSENTIAL FUNCTIONS Perform other related duties as assigned. WORK CONTACTS Frequent contact with students, staff and parents. The majority of contacts are in person. REQUIRED KNOWLEDGE, SKILLS & ABILITIES Knowledge of reading, writing and business math; knowledge of the cooking and food preparation techniques as applied to institutional school food preparation; knowledge of commonly encountered commercial kitchen equipment and utensils and their safe handling and operation; knowledge of proper food handling, cleaning and storage; knowledge of established USDA guidelines concerning nutritional requirements for school lunch programs ABILITY TO Operate cooking and food preparation equipment. Prepare food in accordance with applicable guidelines. Follow detailed recipes and instructions. Establish and maintain a cooperative and positive relationship with others (parents, students, staff) contacted in the course of work. Work independently. Maintain accurate and detailed statistical and/or confidential records and documentation. Understand and follow oral and written instructions. Ability to lift, carry, push and pull objects up to 35 lbs. Maintain regular attendance. SUPERVISION RECEIVED Work is performed under the general supervision of the Nutrition Manager. The Nutrition Manager will at least annually evaluate the Assistant Cook's performance. SUPERVISION EXERCISED None CONDITIONS OF WORK Work involves lifting, bending, standing, pushing, and pulling. SAFETY SENSITIVE: YES NO X ACCEPTABLE EXPERIENCE AND TRAINING Some experience in commercial or institutional food preparation and high school graduation or equivalent; or any equivalent combination of experience and training which provides the knowledge, skills and abilities to perform the work. LICENSES/CERTIFICATES Serve Safe Food Handler's Certificate required within 30 days of hire. PHYSICAL AND MENTAL/INTELLECTUAL REQUIREMENTS The physical and mental/intellectual requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Those requirements include: * Strength, dexterity, and coordination to use keyboard and video display terminal for prolonged periods.Sedentary to heavy exertion of force involving 10-25 pounds frequently with up to 50 pounds occasionally.May involve negligible up to significant stand/walk/push/pull/carry. May involve climbing, standing, walking, pushing, pulling, carrying, and balancing, stooping, kneeling, crouching, reaching, handling, and repetitive fine motor activities.Mobility to work in a typical classroom setting and use standard classroom equipment.The ability to interact professionally, communicates effectively, and exchange information accurately with all internal and external members of the school community. * In compliance with applicable disability laws, reasonable accommodations may be provided for qualified individuals with a disability who require and request such accommodations.Applicants and incumbents are encouraged to discuss potential accommodations with the employer. EMPLOYEE PUNCTUALITY AND APPEARANCE In order for DCSD schools to operate effectively, employees are expected to perform all assigned duties and work all scheduled hours during each designated workday, unless the employee has received approved leave. Any deviation from assigned hours must have prior approval from the employee's supervisor or building administrator. All employees are required to report to work dressed in a manner that reflects a positive image of DCSD and is appropriate for their position. NOTICE OF NON-DISCRIMINATION/EQUAL OPPORTUNITY EMPLOYER The Douglas County School District does not discriminate against any person on the basis of race, creed/religion, color, national or ethnic origin, sex (including pregnancy), gender identity or expression, genetic information, sexual orientation, disability, marital status, age, veterans or military status, or political affiliation in admission to or access to, treatment or employment, or participation in its programs and activities, and provides equal access to the Boy Scouts of America and other designated youth groups, pursuant to federal and state laws including, but not limited to, Title VI and VII of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, Title II of the American with Disabilities Act of 1990, the Individuals with Disabilities Education Improvement Act (IDEA), and the Boy Scouts of America Equal Access Act. The Douglas County School District is an equal opportunity employer and will not knowingly discriminate in any area of employment, which includes recruiting and hiring practices, working conditions, training, promotion, and terms and conditions of employment. Individuals with a disability who require reasonable accommodation(s) during any step of the screening process or who have questions about qualifications should notify a representative in Human Resources. Notification may be made in person, in writing, or by calling **************. The Superintendent of Douglas County School District has designated the following position to handle inquiries regarding student and employee non-discrimination policies: Executive Director of Human Resources 1638 Mono Avenue Minden, Nevada 89423 Phone: ************** Attachment(s): * SNP - ASSISTANT COOK.pdf

Posting ID#: RR-106254 Substitute Cook/Baker OPEN TO: Employees of Carson City School District and external applicants. NOTE: May be re-assigned to locations that will best serve the needs of the School District. SALARY: Hourly rate of $ 13.58 with no benefits. Bilingual preferred. APPLICATION: Complete the online application by clicking "Apply for this Position." The application could include: * Cover letter * Resume Must be able to pass the pre-employment drug screen, physical, and lift test. Location and Hours: Districtwide; 2 to 7 hours on school days. Substitute Cook/Bakers work as needed. They must be ready to change locations as directed by the Nutrition Services supervisor. All substitute trainees must train for two weeks and upon successful completion will be eligible to serve at school kitchens and cafeterias when regular staff are absent. REASONABLE ACCOMMODATION: The Human Resources Department will make efforts to provide reasonable accommodations to disabled candidates in the employment process. If you have special needs, please notify the Human Resources Department at the time you turn in your application or at least three (3) days prior to an interview by calling **************. CARSON CITY SCHOOL DISTRICT Job Title: Substitute Cook/Baker-Part-time Location: District-wide Department: Nutrition Services General Job Description: Under general supervision, to perform skilled, large quantity cooking and baking in the preparation of main dishes, vegetables, sauces, gravies, breads, desserts and other items; to serve food to students and staff; to maintain kitchen and serving areas in a clean and orderly condition; and to perform related work as required. Experience or training required: Knowledge of: Principles and methods of quantity food preparation, serving and storage; care and use of standard cafeteria appliances and utensils; sanitation and safety procedures related to cafeterias, particularly food preparation, serving and storage; techniques of baking and front burner cooking; basic math and weights and measures; basic nutritional standards; appropriate safety precautions and procedures. Ability to: Bake or cook a variety of appetizing foods; prepare an entrée for a large number of customers; serve students efficiently, observing sanitation standards; prepare individual salads and meals; maintain standards of nutrition and food quality; observe and subscribe to time limitations; operate a vehicle observing legal and defensive driving practices; understand and carry out oral and written instructions; establish and maintain effective proactive relationships with those contacted in the course of work. Any combination of training, education, and experience, which demonstrates an ability to perform the duties of the position: Graduation from high school or the equivalent. A typical qualifying entrance background is completion of formal or informal training in baking and cooking, or a closely related field; or experience performing the work of a journey cook or baker, or experience at or equivalent to experience as a Cafeteria Worker in the Carson City School District, wherein the incumbent has acquired the knowledge and abilities listed above. Licenses or Certificates Required: Possession of a high school diploma or equivalent certificate, a valid driver's license issued by the state of residence, and an original Social Security Card. The Job Functions: The Cook/Baker class is skilled in food preparation. Positions in this class receive specific direction relative to menu and quantity of foods; however, the incumbent makes choices in the application of defined methods or procedures. Incumbents use self-developed recipes to cook and bake a variety of foods. They maintain appropriate kitchen sanitation and adhere to strict deadlines. Incumbents often act as resource persons for student workers and are involved in training of new employees. Essential Job Functions: Bakes breads, cakes, cookies, rolls, pizza dough, pastries and related foodstuffs; measures, weighs and mixes ingredients; increases and breaks down recipes to produce specified quantity of food; cuts, rolls and shapes dough in preparation for baking; prepares and applies fillings, glazes, icings and other toppings; observes and tests products being baked and adjusts oven temperatures; checks foods for taste and appearance; prepares salads, hot and cold sandwiches, and entrée items having several ingredients; mixes spices and ingredients to produce desired taste, texture and color; washes, peels, cuts and shreds vegetables; slices and grates vegetables, fruits, meats and cheese; makes Jell-O, puddings and custards; assembles finished food products; dishes and pans food for serving; serves on serving line; maintains kitchen sanitation; cleans and stores cafeteria equipment and food supplies; stores and utilizes leftovers; operates ovens, steam tables and other food service equipment; operates a variety of utensils and equipment, such as blenders, mixers, steamers, grinders and slicers; operates dishwasher and washes trays, utensils and other service equipment; keeps accurate records of quantities used and ingredients needed in accordance with menus; assists and instructs helpers or new personnel in methods and procedures of tasks assigned; directs the work of student workers; tests new recipes and makes appropriate recommendations; places stock in pantry, refrigerators and freezers; rotates food stock; keeps pantry, refrigerators and freezers clean; modifies menus to ensure that foods served are economical and nutritionally balanced; counts monies and lunch tickets; works as Cafeteria Manager in his/her absence; works with cash registers; may be required to drive from school to school; and performs related work as required. Physical Demands and Working Conditions: Strength: Medium Work - Lifting, carrying, pushing or pulling to 50 pounds maximum with frequent lifting and/or carrying of objects weighing up to 25 pounds. Incumbents are required to be on their feet while performing the essential functions of the job. Incumbents must be in good physical condition and must take a physical examination at the District's expense. Incumbents must have a tuberculosis test every two (2) years at the employee's expense. Must report to work on campus\assigned site. Notice of Non-Discrimination: The Carson City School District does not discriminate against any person on the basis of race, color, national origin, sex, disability, age, or on any other basis protected by state or federal law, and it provides equal access to the Boy Scouts of America and other designated youth groups. The following person has been designated to handle inquiries regarding the District's non-discrimination policies: Title IX and 504 Coordinator, 1402 W. King Street, Carson City, NV 89703, **************.

What perks can you expect?: Join an inclusive, global team and make life-long connections. Enjoy free access to Pursuit attractions and 50% off for friends. Get discounts on hotel stays, dining, and retail. Access subsidized mental health and wellness resources. Housing accommodations available. What will be your daily pursuit?: Your daily pursuit is crafting local Montana favorites to fuel our guests in their explorations of the park! What will your compensation be?: $19.00/hour - $21.00/hour + $1,500 season completion bonus! When does this adventure begin?: This role is posted for our spring/summer 2025 season! What will you do in this job?: Produce high-quality hot and cold foods based on recipes developed by the Chef and Executive Chef Organize prep station and hot line to ensure smooth and efficient flow Assist as needed with production of items for banquets, weddings, and other special events Maintain cleanliness of workstation, prep areas, and food storage in keeping with state and federal regulations for food safety Maintain effective communication with service staff, front of house management, and culinary management team Be a utility player who can complete a variety of job duties This job description describes at a high level what a Cook 1 does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. What skills and experience do you need for this job?: 1-2 years experience working hot line in a high-volume setting Work-ethic and commitment to the team and guest is key Be willing and able to work solo or as a part of a larger team Be committed to Safety First and the highest quality of cleaning & sanitizing standards Be organized with a great eye for detail Be kind to others and always bring your best Be a good communicator, always suggesting ideas and solutions Be helpful and friendly, willing to go the extra mile Be relaxed, flexible and able to handle a few curve balls Be ready to have fun! What will your work environment be like?: Beautiful. You'll be working in the iconic, unforgettable and inspiring location. Regardless of what your role is with us, you'll really get the chance to explore and see amazing scenery and wildlife in and around Glacier National Park. Fun. You'll be meeting team members from across the globe and get to participate in tons of team events. Independent. You'll spend your days in and around our amazing properties. Remote. Our home is filled with trees, lakes, and blue-bird skies; rather than buildings, freeways, and smog. Busy. You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance ) as required We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. EEO: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics . Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.

The Assistant Master Cook is responsible for producing the daily production of the Peppermill's restaurants (Coffee Shop, Food Court, Garden Cove, Room Service, Buffet, Banquets, Biscotti and Relief Chef for outlets ). Key roles to include: Trainer, Team Player, Mentor, Culinarian and Communicator. Duties: * To prepare high quality and consistent food products for his/her assigned outlet. * To continually emphasize day to day communication skills and commitment to excellent cuisine. * Works in close conjunction with Restaurant Chef and Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control and quality of purchased goods. * Maintains the highest levels of professionalism, including the proper dress code (full clean uniform, hats, nametags, scarves, aprons, etc.). * Checks the maintenance of all kitchen equipment and reports any damaged or broken pieces to Restaurant Chef, Master Cooks and upper management as quickly as possible. * Ensures all safety standards are followed and reports on all unsafe conditions to upper management. * Keeps immediate supervisor promptly and fully informed on all problems or unusual matters of significance coming to his/her attention, so prompt corrective actions can be taken appropriately. * Displays superior team work abilities and jumps in with fellow culinarians whenever and wherever necessary. * Assists with the institution of all recipe files, production schedules, specifications for his/her units. * To implement creative menus and strive for excellence by being the best restaurant in Northern Nevada. * Follows all sanitation procedures as set by the Restaurant Chef, Asst. Executive Chef and/or Executive Steward, maintaining the highest degree of cleanliness and organization within their outlet. * Supports the company culture expectation on delivering 4 diamond service. * Adherence to all departmental and company policies, including but no limited to the attendance and appearance policy and the code of conduct. Qualifications: * Two or more years in hotel restaurant/casino outlet or individual restaurant, pertaining to the specialized high volume area (i.e. Coffee Shop, Buffet, Banquet, Room Service, Food Court, etc.) * Must be familiar with all aspects of the particular cuisine for the outlet (Wok cookery, Continental cuisine, etc.) * Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills. * High school graduate or G.E.D. or culinary apprenticeship or culinary school graduate, preferred

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen. This role will pay an hourly rate of $23.50 to $28.50. Benefits for PT roles: 401(k) savings plan and 401(k) matching. EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline. Responsibilities * Responsible for cooking and packaging food product which is prepared to order or kept warm until sold. * Receives verbal orders from the front counter staff for food product requirements for guest orders. * Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests. * Responsible for portion control and serving temperatures of all products served in the concession stand. * Responsible for cleaning, stocking and restocking of workstations and displays. * Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens. * Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift. The Cook must be checked out before ending the shift by the Floor Supervisor to ensure the concession stand meets cleanliness standards. * Maintains sanitation, health and safety standards in work areas. * Must show demonstrated ability to meet the company standard for excellent attendance. Qualifications * Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. * Ability to speak, read, and write in English. * Ability to work well in a team-oriented, fast-paced, event-driven environment. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Details Truckee, CA $17.00 - $25.00 HourlyDescription Job Summary: The Line Cook prepares and cooksall menue items assigned to them during service following the correct recipes according to the club's standards. Arrives on time, dressed and groomed properly, and checks in with supervisor. Maintains neat professional appearance and observes personal cleanliness rules at all times. Communicate effectively with all co-workers (Back and Front of the house) and treats them with dignity and respect. Supports the team to reach common goals. Follows all company and safety and security policies and procedures; reports any maintenance problems, safety hazards, accidents, or injuries to restaurant manager. Prepare all food items on the prep list according to recipes and standards set by the club. Responsible for having thorough knowledge of menu items. Operate cooking equipment such as grills, fryers, and ovens. Prepares, accompanying granishes for cook station. Cooks all meats, fish, vegetables and specials, adhering to standard restaurant recipes, using proper technique as set forth by the Chef. Prepares accompanying garnishes for cook station. Set up and stocking stations with necessary supplies. Clean and maintain kitchen equipment and work areas. Assisting with inventory management and ordering supplies. Ensuring timely delivery of food items. Assist the chef in menu planning and execution. Help train new kitchen staff. Maintains quality, consistency, sanitation and safety while cooking. Breaks down station, covers, labels, dates and neatly stores usable leftovers for the next day. Verifies that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift. Cleans workstation surfaces and equipment with the correct ratio of bleach and water solution. Cleans and sanitizes cooking surfaces before, during and at the end of the shift. Returns all soiled food preparation utensils, cutting boards and small wares items to the ware washing area. If called upon by the Chef, helps in other areas of the kitchen when needed. Position requires night, weekend, and holiday availability Other duties as needed Because of the fluctuating demands of the Club's operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks, not specifically addressed above. Reports to: Lead Line Cook, Sous Chef, Executive Chef, F&B Director. May also report to Manager on Duty. Supervises: No supervisory duties are required of this position.Qualifications Education/Experience: The ideal candidate for this position should have previous experience as a line cook, be able to work in a fast-paced environment, and have a passion for cooking. They should also have a strong attention to detail, be able to follow recipes accurately, and have knowledge of food safety and sanitation guidelines. Additionally, the candidate should be able to work well in a team environment and have excellent communication skills. Experience in a private club or fine dining establishment is preferred. Language/Communication: Ability to read and speak English is required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Must be able to work as part of a team and maintain open communication with managers and fellow coworker. Must display professional demeanor and communicate in professional language at all times. Certificates/Licenses: California Food Handlers Card and Kitchen Safety Training required. ABOUT TAHOE MOUNTAIN CLUB Tahoe Mountain Club is a four-season Social Club focused on creating memorable experiences that allow Members and guests to build upon family traditions, embark on new adventures, and create lifelong friendships while sharing all that Tahoe has to offer. We are located within the beautiful mountain town of Truckee, California, minutes away from Lake Tahoe. The Club op- erates Old Greenwood and Gray's Crossing Championship golf courses, swim tennis and fitness centers at Old Green- wood and Gray's Crossing, Alpine Club ski valet and lounge in the Village at Northstar, and Schaffer's Camp on-mountain private dining at Northstar California. *Tahoe Mountain Club (Tahoe Club Company, LLC and Tahoe Club Employee Company, Inc.) maintains a policy of equal employment opportunity, and does not discriminate against any employee or applicant for employment on the basis of race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or any other protected status under applicable law. Harassment or discrimination of any kind will not be tolerated, and any employee found to have engaged in such conduct will be subject to disciplinary action, up to and including termination of employment.*

What perks can you expect?: Join an inclusive, global team and make life-long connections. Enjoy free access to Pursuit attractions and 50% off for friends. Get discounts on hotel stays, dining, and retail. Access subsidized mental health and wellness resources. Housing accommodations available. What will be your daily pursuit?: Your daily pursuit is crafting local Montana favorites to fuel our guests in their explorations of the park! What will your compensation be?: $16.00/hour + Tips + $1,500 season completion bonus! When does this adventure begin?: This role is posted for our spring/summer 2025 season! What will you do in this job?: Produce high-quality hot and cold foods based on recipes developed by the Chef and Executive Chef Organize prep station, cold line and hotline to ensure smooth and efficient flow Maintain cleanliness of workstation, prep areas, and food storage in keeping with state and federal regulations for food safety Maintain effective communication with service staff, front of house management, and culinary management team Assist other team members where necessary Be a utility player who can complete a variety of job duties What skills and experience do you need for this job?: 1+ years of kitchen experience - we are happy to train! Work-ethic and commitment to the team and guest is key Be willing and able to work solo or as part of a team Be committed to Safety First and the highest quality of cleaning & sanitizing standards Be organized with a great eye for detail Be kind to others and always bring your best Be a good communicator, always suggesting ideas and solutions Be helpful and friendly, willing to go the extra mile Be relaxed, flexible and able to handle a few curve balls Be ready to have fun! What will your work environment be like?: Beautiful. You'll be working in the iconic, unforgettable and inspiring location. Regardless of what your role is with us, you'll really get the chance to explore and see amazing scenery and wildlife in and around Glacier National Park. Fun. You'll be meeting team members from across the globe and get to participate in tons of team events. Independent. You'll spend your days in and around our amazing properties. Remote. Our home is filled with trees, lakes, and blue-bird skies; rather than buildings, freeways, and smog. Busy. You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance ) as required We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. EEO: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics . Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.