Cook - Lakeview

SHANTY CREEK RESORT

Mission Statement

Shanty Creek Resorts is committed to delivering a distinctive “Up North” experience for every guest. Our friendly, caring team provides exceptional service and genuine hospitality. We believe that honest, long-lasting relationships—with our guests, employees, neighbors, and the surrounding environment—are essential to sustaining and growing our business.

POSITION SUMMARY

Cook – Lakeview

The Cook at Lakeview is responsible for preparing high-quality meals that meet Shanty Creek Resorts’ standards for taste, presentation, consistency, and food safety. This position plays an important role in delivering exceptional dining experiences for guests by preparing menu items according to established recipes, supporting efficient kitchen operations, and contributing to a clean, organized, and safe work environment.

This position works as part of the Lakeview culinary team and supports daily food preparation, service execution, sanitation, inventory awareness, and teamwork during both regular and peak service periods. Success in this role requires strong culinary ability, attention to detail, time management, communication, and a commitment to guest service and operational excellence.

ESSENTIAL DUTIES & RESPONSIBILITIES

Food Preparation & Cooking

Prepare and cook a variety of menu items according to established recipes, portion standards, presentation guidelines, and quality expectations.

Ensure all food is prepared consistently, safely, and in a timely manner.

Set up, stock, and maintain assigned workstations before, during, and after service.

Follow proper cooking methods, temperatures, and holding procedures to maintain food quality and safety.

Taste, inspect, and monitor food items for quality, freshness, appearance, and proper seasoning.

Assist with prep work, batch cooking, line execution, and special menu items as assigned.

Kitchen Operations & Service Support

Collaborate with kitchen team members to ensure timely and efficient service during peak periods.

Communicate clearly with supervisors, cooks, servers, and other team members regarding ticket timing, food needs, product shortages, and guest requests.

Support menu execution by following established recipes and standards while contributing ideas for improvement when appropriate.

Assist with menu planning and development by providing input on seasonal ingredients, guest preferences, and operational feasibility.

Respond appropriately to changing business levels, special events, and guest needs.

Perform other kitchen duties as assigned by culinary leadership.

Food Safety, Sanitation & Organization

Follow all food safety, sanitation, and health department guidelines.

Maintain a clean, organized, and safe kitchen work area at all times.

Properly store, label, date, rotate, and handle food products according to resort and regulatory standards.

Clean and sanitize equipment, tools, workstations, storage areas, and cooking surfaces.

Follow safe knife handling, equipment use, lifting, and chemical handling procedures.

Report food safety concerns, equipment issues, or maintenance needs to a supervisor promptly.

Inventory & Product Control

Monitor food products and supplies during daily operations.

Assist with proper storage and organization of food inventory.

Communicate low inventory, product shortages, or quality concerns to culinary leadership.

Help reduce waste by following portion standards, rotation procedures, and production guidelines.

Assist with receiving, stocking, and organizing deliveries as needed.

PERFORMANCE ACCOUNTABILITY

Consistent preparation of food items according to recipes, quality standards, and presentation expectations.

Timely and efficient execution during service periods.

Cleanliness, organization, and sanitation of assigned work areas.

Proper food handling, storage, labeling, and rotation.

Effective communication and teamwork with kitchen and service staff.

Reliability, professionalism, and responsiveness to guest and operational needs.

GUEST SERVICE & PROFESSIONAL CONDUCT

All Shanty Creek Resorts employees are expected to contribute to a positive guest experience and uphold the resort’s standards of service and professionalism.

Maintain a professional appearance and follow uniform standards as outlined in the Employee Handbook.

Interact courteously and professionally with guests, coworkers, supervisors, vendors, and other departments.

Demonstrate teamwork, accountability, and a service-oriented mindset in all interactions.

Support a positive, respectful, and productive kitchen environment.

Adhere to all Shanty Creek Resorts policies, procedures, and standards of conduct.

PROFESSIONAL EXPERIENCE, EDUCATION & SKILLS

Experience

Previous experience as a cook in a restaurant, resort, hotel, or similar food service environment required.

Experience in a high-volume kitchen setting preferred.

Education

High School Diploma or equivalent required.

Culinary degree or certification from an accredited institution preferred.

Required Skills & Abilities

Strong basic cooking and food preparation skills.

Knowledge of food safety, sanitation, and proper food handling procedures.

Ability to follow recipes, portion standards, and presentation guidelines accurately.

Strong attention to detail and commitment to consistency.

Ability to manage time effectively and work efficiently during busy service periods.

Ability to communicate clearly and work collaboratively with kitchen and service team members.

Ability to stand for extended periods and work in a fast-paced kitchen environment.

Ability to lift, carry, push, and pull food products, supplies, and equipment as needed.

Preferred Skills & Abilities

Familiarity with a variety of cooking techniques and cuisines.

Creativity and interest in menu development or seasonal food offerings.

Ability to support banquet, event, or high-volume service operations.

Basic inventory awareness and product rotation knowledge.

WORKING CONDITIONS & ENVIRONMENT

This position works primarily in a commercial kitchen environment.

Work may involve exposure to heat, cold, steam, sharp tools, cleaning chemicals, and kitchen equipment.

Work requires standing, walking, bending, lifting, reaching, carrying, and repetitive hand and arm movements.

May require early morning, evening, weekend, holiday, and peak-season shifts based on operational needs.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this role.