WRMC Cook - Seasonal

Cook (Concessions / Catering / Main Kitchen) Employment Type: Full-time / Part-time / Event-Based Reports To: Chef, Kitchen Manager, or Supervisor Position Summary The Cook is responsible for preparing and cooking food items for concession stands, catered events, and main kitchen operations. This role ensures food is prepared efficiently, safely, and to company quality standards while supporting positive guest experience in high-volume environments. Key Responsibilities Prepare and cook menu items according to recipes and standards Support concessions, catering, and main kitchen service needs Assist with food prep, batch cooking, and plating for events Maintain cleanliness and organization of kitchen and prep areas Follow food safety, sanitation, and temperature control guidelines Assist with receiving, stocking, and rotating inventory (FIFO) Work collaboratively with culinary, concessions, and event teams Support setup, breakdown, and close-out of kitchen operations QualificationsRequirements Previous cooking or kitchen experience preferred Ability to work flexible schedules, including nights, weekends, and holidays Ability to stand for extended periods and lift up to 50 lbs Strong teamwork and time-management skills Dependable, punctual, and adaptable Certifications (as required by location) Food Handler Certification Additional certifications as required by local or state regulations Work Environment Fast-paced, high-volume kitchens and event settings Exposure to heat, cold, sharp objects, and kitchen equipment