Outlet Cook I, II, & III

Cook

As an Abbey Resort associate, you will have the opportunity to be part of an incredible team at a full service resort situated on the beautiful shores of Lake Geneva. We aim to hire individuals who are ready and committed to exceed the expectations of every guest by genuinely creating lasting memories, maintaining a positive attitude and by providing outstanding service every time.

The Cook is an essential member of the kitchen team responsible for preparing, cooking, and presenting high-quality food items in accordance with the resort's standards. This role may include working various stations such as grill, hot line, pantry, or desserts. Cooks are expected to follow recipes, maintain food safety standards, support efficient kitchen operations, and collaborate effectively with team members. Depending on experience, this role may also include mentoring other kitchen staff and assisting with menu execution and kitchen leadership.

Qualifications: Education, Knowledge, Training, & Work Experience

• High school diploma or equivalent required
• Culinary school diploma or relevant certification preferred
• Previous experience in a professional kitchen environment (experience level varies by position)
• Strong knowledge of cooking techniques, food preparation methods, and kitchen equipment
• Understanding of food safety, sanitation, and temperature guidelines
• Ability to work efficiently in a fast-paced, high-volume environment
• Strong attention to detail and commitment to quality and consistency
• Excellent communication, teamwork, and time-management skills
• Ability to stand for long periods, work in high-heat environments, and lift up to 50 lbs
• Flexibility to work evenings, weekends, holidays, and varying shifts

Essential Functions

• Prepare, cook, and assemble food items according to recipes, specifications, and presentation standards
• Operate various kitchen stations, including grill, hot line, pantry, and dessert, as assigned
• Ensure all food is cooked to proper temperatures and meets quality and consistency expectations
• Prep and portion ingredients, including meats, seafood, vegetables, sauces, dressings, and desserts
• Plate dishes with attention to detail, accuracy, and visual appeal
• Monitor food quality, freshness, and presentation throughout service
• Maintain a clean, organized, and sanitary workstation at all times
• Follow all safety, sanitation, and health department guidelines
• Properly label, store, and rotate food items to minimize waste
• Coordinate with other kitchen staff to ensure timely and efficient service
• Communicate effectively during service to support smooth kitchen operations
• Accommodate special requests, dietary restrictions, and guest preferences
• Assist with inventory monitoring and notify leadership of supply needs
• For advanced roles: assist with training, mentoring, and guiding other kitchen staff

Marginal Functions

• Effectively interact with individuals of diverse socioeconomic, cultural, disability, and ethnic backgrounds
• Perform other duties as assigned based on business needs
• Scheduled hours may vary and may include weekends, holidays, overtime, or reduced hours

Environment: Indoors with artificial lighting, exposed to high heat temperatures and uneven surfaces. Occasionally exposed to slippery surfaces, loud noises and cold cooler/freezer temperatures.

We are an Equal Opportunity Employer M/F/D/V