
This part-time cook role within the Kitchen department supports banquet food production under the direction of the Sous Chef or Executive Chef. Key responsibilities include preparing food items using standardized methods, setting up stations for banquet functions, and maintaining strict sanitation and safety protocols. The position requires physical stamina to work in varying temperatures, lift heavy equipment, and operate various kitchen machinery. The role appeals to candidates seeking a dynamic environment with opportunities to collaborate on long-range planning and continuous improvement initiatives. The position involves a flexible schedule that may include weekends and varying shifts to meet business needs.

















