Level 3 Cook

Overview:

As a Level 3 Cook you can earn up to $30/hr as the most experienced and efficient worker in the kitchen under the Chef. A Level 3 Cook has strong leadership skills and is a positive influence on others both inside and outside of the kitchen. He/She/They have mastered-and can operate-all stations of a kitchen, and has the ability to lead other cooks, check timing on tickets, and manage quality control. A Level 3 Cook works with the Chef in managing inventory, prepares orders and places orders when needed, and can easily lead shifts in the absence of Chef. Level 3 Cooks require little to no supervision and can prep, cook, and lead for any and all meal periods as needed for banquets, restaurants, and cafeterias. Like all cook positions, the Level 3 Cook position involves working on your feet, working with your hands, and working as part of a team. Day and night shifts are available (depending on the location), and schedules can include nights, weekends and holidays as needed. Full-time year-round and full-time extended seasonal positions are also available. On-the-job training and career development is available for Level 3 Cooks.

Responsibilities:

Level 3 Cooks have mastered the responsibilities of a Level 1 and 2 Cook and are also able to: Prepare stocks, soups, and sauces. Make salads, vinaigrettes and dressings. Prepare various hors d'oeuvres and appetizers. Prep, trim, and portion all protein items. Break down whole fishes, shellfish, and crustaceans. Grill meats to exact specifications. Roast, braise, poach, and sauté foods to exact specifications. Assist the Chef in assembling daily prep lists. Communicate effectively with all department personnel. Provides constant and efficient feedback to Chef. Interprets banquet event orders for planning and execution in a timely, cost-effective manner. Assist in recipe and menu development. Assist with quality control and supervising other kitchen personnel in the absence of the Chef. Assist with orientation and training of new employees and report any maintenance needs to the supervisor.

Qualifications:

7-10 years' experience, a two-year degree, or a combination. Compensation & Benefits Wages range from $22

• 31 per hour, depending on experience, with opportunities for professional growth and advancement Team Member Perks include: Free Golf Pass and access to other Boyne Resorts Resort discounts on dining, retail, lodging, and spa Eligibility for affordable team member housing Level 3 Cook 3.7 3.7 out of 5 stars 15 S Ridge Rd, Newry, ME 04261 $22
• $31 an hour
• Part-time, Seasonal, Full-time Sunday River 116 reviews $22
• $31 an hour

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Part-time, Seasonal, Full-time Overview:

As a Level 3 Cook you can earn up to $30/hr as the most experienced and efficient worker in the kitchen under the Chef. A Level 3 Cook has strong leadership skills and is a positive influence on others both inside and outside of the kitchen. He/She/They have mastered-and can operate-all stations of a kitchen, and has the ability to lead other cooks, check timing on tickets, and manage quality control. A Level 3 Cook works with the Chef in managing inventory, prepares orders and places orders when needed, and can easily lead shifts in the absence of Chef. Level 3 Cooks require little to no supervision and can prep, cook, and lead for any and all meal periods as needed for banquets, restaurants, and cafeterias. Like all cook positions, the Level 3 Cook position involves working on your feet, working with your hands, and working as part of a team. Day and night shifts are available (depending on the location), and schedules can include nights, weekends and holidays as needed. Full-time year-round and full-time extended seasonal positions are also available. On-the-job training and career development is available for Level 3 Cooks.

Responsibilities:

Level 3 Cooks have mastered the responsibilities of a Level 1 and 2 Cook and are also able to: Prepare stocks, soups, and sauces. Make salads, vinaigrettes and dressings. Prepare various hors d'oeuvres and appetizers. Prep, trim, and portion all protein items. Break down whole fishes, shellfish, and crustaceans. Grill meats to exact specifications. Roast, braise, poach, and sauté foods to exact specifications. Assist the Chef in assembling daily prep lists. Communicate effectively with all department personnel. Provides constant and efficient feedback to Chef. Interprets banquet event orders for planning and execution in a timely, cost-effective manner. Assist in recipe and menu development. Assist with quality control and supervising other kitchen personnel in the absence of the Chef. Assist with orientation and training of new employees and report any maintenance needs to the supervisor.

Qualifications:

7-10 years' experience, a two-year degree, or a combination. Compensation & Benefits Wages range from $22

• 31 per hour, depending on experience, with opportunities for professional growth and advancement Team Member Perks include: Free Golf Pass and access to other Boyne Resorts Resort discounts on dining, retail, lodging, and spa Eligibility for affordable team member housing