Job Summary
Employment Type
Full Time
Years Experience
1 - 3 years
Job Description

Under New Culinary Leadership and looking to build a strong team.  Opertunity to work under top talent in the Country to learn and grow your career.  Am and Pm shifts available in restaurants and banquets.  Whatever your skill sets are now, you can certainly have a great opertunity to work and learn a lot to grow your skill sets. Please contact if you are interest in doing real food in a professional enviroment. Opertunity to grow is abundant. If you are in the area and love to cook and learn reach out to us and see if you can be a part of our growth. 

Line Cook I - LIne Cook III positions available  based on current skill set.  

Competetive wages and execellent opertuntiy to grow skill sets. 


The role of a Cook I is to prepare food for the restaurants on property, colleague meals, banquets and other special events.  In the role of a cook II it is imperative one works with other colleagues in multiple roles to ensure the highest levels of guest satisfaction is reached.


Essential Duties / Tasks / Responsibilities:

  • To properly and efficiently prepare and present all food items to be served including accommodating special guest’s requests.
  • To rotate food in walk ins and freezers to minimize waste and spoilage. 
  • To maintain internal cleanliness of all food prep areas.
  • To communicate the need for goods to be ordered to kitchen leadership.
  • To follow all specifications and to properly set up hot and cold line stations.
  • To communicate all guest requests to an appropriate leader in a timely and professional manner.
  • To be able to read, understand and produce in a timely manner.
  • Immediately report all suspicious occurrences and hazardous conditions.
  • To maintain cleanliness and safety of work areas at all times.
  • To practice safe work habits at all times and to avoid injury to self and others.
  • To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery.
  • To attend all mandatory meetings as directed.
  • Performs additional responsibilities as requested.
  • To perform other tasks, including cross-training as directed.



  • Understanding and knowledge of safety, sanitation and food handling procedures.
  • Previous prep or line cook experience required.
  • Must have basic knowledge of production and operations in all relevant kitchen areas.
  • Must be familiar with proper use and cleaning of relevant kitchen equipment and machinery.
  • Basic knowledge of soups, stocks and sauces required.
  • Must have proficient knowledge of sautéing, culling, broiling, poaching, boiling, steaming and braising.
  • Knowledge of fabrication of basic proteins required.




  • Professional communication skills are required.
  • Must have proficient knife handling skills


 Experience / Education / Certifications:

  • Must be able to work nights, weekends and holidays.
  • Must be able to speak, read and understand basic cooking directions.
  • Previous prep or line cook experience required.


Job ID: 274153505

Barnsley Resort
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