Level 2 Cook

• Preparing menu items in a timely manner
• Maintaining health and safety standards after each task
• The ability to identify various fruits, vegetables, herbs, as well as kitchen equipment and utensils
• Working well with others, as a team, under pressure, and without distraction
• The ability to prep foods according to the recipe and kitchen standards
• Handling kitchen cutlery efficiently and safely
• Covering, labeling, and dating food items, then storing them properly
• Using sound culinary principles routinely
• Being able to identify meats and fish and the proper prep for either
• Preparing menu items with consistent results with ease and efficiency
• Determining ways to eliminate waste in food prep
• Understanding proper food storage principles
• Understanding nutrition, portion control, and food costs
• The ability to supervise others

A two-year culinary or hospitality degree with 2-4 years’ experience, or a combination, preferred but not required

• Free Golf Pass and access to other Boyne Resorts
• Resort discounts on dining, retail, lodging, and spa
• Eligibility for affordable team member housing