Outlets Cook I, II, & III

The Abbey Resort

269 Fontana Blvd
Fontana , WI 53125

334 Room Hotel Managed By First Hospitality

Full Time, Part Time, and Seasonal positions available!

Apply Now Save this job SHARE THIS JOB Email Tweet Facebook LinkedIn Outlet Cook I, II, & III at 240 West, Waterfront, Banquets, & Gazebo Grill Compensation: $15.50 to $17.50 per hour , Seasonal, Full-Time JOB SUMMARY: As an Abbey Resort associate, you will have the opportunity to be part of an incredible team at a full service resort situated on the beautiful shores of Lake Geneva. We aim to hire individuals who are ready and committed to exceed the expectations of every guest by genuinely creating lasting memories, maintaining a positive attitude and by providing outstanding service every time. Cook I:

The Lead Cook is a key member of the kitchen team, responsible for applying advanced culinary techniques to prepare and present high-quality dishes. This role involved leading the kitchen staff in executing recipes, managing food preparation processes, and ensuring that every dish meets the restaurant's standards for taste, presentation, and consistency. The Lead Cook will leverage extensive culinary expertise to innovate and refire menu offerings, handle complex cooking tasks, and maintain a high level of creativity an precision in all food preparations. Strong skills in flavor development, ingredient handling, and cooking methods are essential for success in this role.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• High school diploma or equivalent required.
• 4+ years of experience in a professional kitchen setting.
• Culinary school diploma or relevant certification in strongly preferred.
• Proven experience as a cook in a fast-paced kitchen environment. Previous leadership experience is preferred.
• Strong knowledge of cooking techniques, kitchen equipment, and food safety standards.
• Ability to work efficiently under pressure and in a team environment.
• Excellent communication and organizational skills.
• Flexibility to work various shifts, including evenings, weekends, and holidays.

Cook II:

The Cook II is responsible for preparing grilled food items to perfection. This includes cooking meat, seafood, vegetables, and other grilled items according to the restaurants recipes and specifications. The Cook II must work efficiently under pressure, maintain a clean and organized work area, and ensure that all food is cooked safely and to the highest quality standards.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• Proven experience as a grill cook or line cook in a high-volume kitchen environment.
• Familiarity with grilling techniques and various cooking methods.
• Strong attention to detail and commitment to quality.
• Ability to work under pressure in a fast-paced environment.
• Excellent time management and organizational skills.
• Strong communication and teamwork abilities.
• Understanding of food safety and sanitation guidelines.
• Knowledge of grilling techniques and meat temperatures.
• Ability to stand for long periods and work in a high-heat environment.
• Ability to lift and carry heavy items (up to 50 lbs) as needed.

Cook III:

The Cook III is responsible for preparing and assembling cold dishes, including salads, appetizers, and desserts, following the restaurant's recipes and presentation guidelines. This role requires a strong eye for detail, creativity in plating, and the ability to maintain consistency and quality in every dish.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• Previous experience as a pantry or dessert cook in a restaurant or catering environment is preferred.
• Familiarity with cold food preparation techniques and dessert presentation.
• Strong attention to detail and a commitment to quality and consistency.
• Creativity in plating and presentation of dishes.
• Ability to work quickly and efficiently in a fast-paced kitchen.
• Excellent time management and organizational skills.
• Strong communication and teamwork abilities.
• Understanding of food safety and sanitation guidelines.
• Knowledge of various cold food preparation techniques, including slicing, dicing, and marinating, as well as dessert-making techniques.
• Ability to stand for long periods and work in a fast-paced environment.
• Ability to lift and carry heavy items (up to 50 lbs.) as needed.
• Dexterity in using kitchen tools and equipment, including knives, mixers, and plating tools.

Outlets:

240 West is positioned as a locally sourced, handcrafted cuisine in a rustic atmosphere. Our Executive chef works with local growers and producers to bring quality and sustainable ingredients to your table. Our rustic atmosphere is influenced by wine country, with reclaimed wood beams, rich fabrics and a large stone fireplace.

The Waterfront Restaurant is known for its casual, laid-back vibe. Its the perfect place to unwind, either on the patio or indoors. The restaurant serves lunch and dinner. It is a family friendly, fun atmosphere by day and enjoyed by customers appreciating live music and cocktails by night.

Banquet Events provide an exception guest service experience for a variety of casual cookouts and cocktail hours on the patio to formal celebration events in our Ballroom and Pavillion.

The Gazebo Grille offers delicious snacks, sandwiches and sweets. Conveniently located between the family pool and the adults-only pool, Gazebo Grille is a great place to grab a bite to eat or order a cool summer beverage from our fantastic Bartenders when you take a break from the sun and water.

Posted May 29, 2025