Production Cook

Prepares all ingredients, sauces, and components ahead of service following established recipes, labeling, and rotation systems. Responsible for precise measuring, sous vide bagging and sealing, monitoring ice bath cooling, and maintaining accurate prep logs to ensure product consistency and food safety. During service, the prep/line cook assists with buffet setup and upkeep—ensuring all dishes remain stocked, presented neatly, and replenished promptly. This role also helps with dish assembly, portioning, and maintaining organization throughout the service window. Strong attention to detail, communication, and time management are essential, as this position bridges kitchen prep and guest-facing execution. All team members, including prep cooks, share responsibility for end-of-day cleaning, organization, sweeping, mopping, and prep for the following day to maintain a clean, efficient, and compliant kitchen. Responsibilities: - Operate chowder, salad, buffet, and carving stations - Maintain correct temperature and presentation - Refill items and communicate with leads - Assist with open-fire finishing if needed - Clean and reset line between shows - Follow food safety procedures Required Qualifications: - Food Handler’s Card - Authorized to work in U.S. - Kitchen or line experience Preferred Qualifications: - High school diploma preferred - Strong communication skills - Reliable transportation preferred not required Benefits: - Competitive hourly wage - Flexible scheduling - Free staff meal - Merchandise discounts Schedule: - Seasonal (April–October) - Morning and afternoon shifts - Weekends required Job Type: Seasonal Pay: $16.00 - $22.00 per hour People with a criminal record are encouraged to apply Work Location: In person