What are the responsibilities and job description for the Cook II (QSR) position at Career Site Brand?
At Holiday Inn Club Vacations, we believe in strengthening families and seek individuals who demonstrate courage, caring, and creativity to help us become the most loved brand in family travel. We are committed to growing our people, memberships, resorts, and guest loyalty. That’s why we want passionate individuals who bring these qualities to work every day. Do you inspire confidence, trust, and respect? Do you encourage success and foster relationships? If so, we’re looking for you.
COMPANY BENEFITS
- Matching 401(k)
- Growth & Development Opportunities
- Comprehensive Medical, Dental & Vision Benefits
- Employee Assistance Program (EAP)
- Paid Time Off (PTO)
- Travel Benefits, Discounts & FREE Vacations points through our ClubGo Program
- Tuition Reimbursement & Continuing Education Courses
- Outstanding Company Culture
POSITION DESCRIPTION
Responsible for the daily preparation of bulk food products according to company specifications, including buffet items and à la carte dishes.
ESSENTIAL DUTIES AND TASKS
- Read food order slips or receive verbal instructions to prepare and cook food per recipes, managing multiple orders simultaneously.
- Prepare specialty foods following specific methods with short preparation times. Ensure food quality and quantity meet standards.
- Wash, cut, and prepare ingredients; clean, stock, and restock workstations.
- Maintain sanitation, health, and safety standards in work areas, including cleaning food prep surfaces and utensils.
- Operate large-volume cooking equipment such as grills, deep-fat fryers, and griddles.
- Coordinate cooking activities and equipment use with managers based on daily menus.
EDUCATION and/or EXPERIENCE
- High School Diploma or GED equivalent.
- Minimum 1 year of cooking experience or an equivalent combination of training, education, and experience.
CERTIFICATES, LICENSES, REGISTRATIONS
- Relevant certificates are a plus.
QUALIFICATIONS
- Ability to follow established procedures and guidelines.
- Self-directed with strong initiative.
- General knowledge of kitchen equipment.
- Ability to work effectively in a fast-paced, high-pressure environment.
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