Cook|Part-Time|Blue Arena

Cook|Part-Time|Blue Arena

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 pays an hourly rate of $20.00-$25.00

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. Also, OVG provides part-time, seasonal, and internship employees with one hour of accrued paid leave per 30 hours worked, up to 48 hours per year.

EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline.

Responsibilities include cooking and packaging food product which is prepared to order or kept warm until sold. The Cook receives verbal orders from the front counter staff for food product requirements for guest orders. The Cook is responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests. The Cook is responsible for portion control and serving temperatures of all products served in the concession stand. The Cook is responsible for cleaning, stocking and restocking of workstations and displays. The Cook is responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens. The Cook 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 maintains sanitation, health and safety standards in work areas. The Cook shows demonstrated ability to meet the company standard for excellent attendance.

Qualifications include the 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. The Cook is able to work well in a team-oriented, fast-paced, event-driven environment. The Cook possesses a valid food handling certificate if required by state and federal regulations.