Wisp Resort
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Food Court Prep/Cook
role at
Wisp Resort
1 week ago – Be among the first 25 applicants.
Position Summary As a Prep Cook, you assist chefs in preparing their stations by chopping and slicing fruits and vegetables, peeling potatoes, and washing food prior to cooking. As a Line Cook, you prepare and plate food items to the specifications verified by the Executive Chef or Kitchen Supervisor (in that order) while cleaning and maintaining the station. Wisp Resort is a four‑season ski, golf, and recreational destination resort; employees may be asked to perform other duties outside the job description, and operations run 24/7, including weekends and holidays.
Status Full‑time Seasonal/Year‑Round or Part‑time Seasonal/Year‑Round, Hourly (Non‑Exempt)
Working Hours Varied hours/shifts, fluctuating with the time of season, weekends and holidays typical.
Wage $17.00 per hour
Benefits Maryland Accrued Sick time, 401k, Recreational Privileges.
Essential Duties And Responsibilities Level 1 (Prep Cook) – NE02
Chop and slice food items in preparation for recipes.
Read and follow recipes, prep lists, and pay attention to detail and instructions.
Maintain cleanliness and product standards and maintain storerooms and walk‑in refrigerators.
Multi‑task, prioritize, and work with limited supervision in a team environment.
Assist with general upkeep of the kitchen (cleaning, sweeping, mopping, washing dishes, shoveling snow from loading dock area).
Identify food spoilage and understand hot and cold food holding temperature parameters (danger zones).
Assist with the preparation and execution of Banquet Event Orders (BEOs) and other events involving Food and Beverage; read and carry out requests on BEOs without assistance.
Safely use and clean cutlery and kitchen equipment.
Be self‑motivated and utilize time‑management skills.
Level 2 (Line Cook) – NE03
All duties and responsibilities of a Level 1 Prep Cook.
Requires less supervision, able to assist in training new hires.
Prepare all food items as directed in a sanitary and timely manner.
Follow recipes, control portion and presentation specifications as set by the restaurant/resort.
Assume 100% responsibility for quality of served products.
Follow proper plate presentation and garnish set‑up for all dishes.
Track and report food waste; handle, store, and rotate all products properly.
Track and report the transfer of food products between kitchens.
Make a conscious effort to assure food products reach their full potential lifespan by monitoring overcooking, processing, and temperature, while working with said product.
Qualifications
High School diploma or equivalent, unless the company sees capability without minimum education requirement.
Education and/or Experience Level 1 (Prep Cook)
1–2 years kitchen experience.
Previous kitchen experience helpful.
ServSafe Certificate helpful.
Level 2 (Line Cook)
2–4 years kitchen experience.
ServSafe Certificate preferred.
Drivers license, unrestricted, with insurable driving record, for off‑site catering, etc. helpful, but not required.
Language Skills
Basic English.
Mathematical Skills
Basic math.
Certificates, Licenses, Registrations
Drivers License, unrestricted with insurable driving record helpful for off‑site catering.
ServSafe Certificate Preferred.
Physical Demands Standing, reaching, lifting, bending, kneeling, stooping, climbing, push and pull items weighing 25 to 50 pounds or less; manual dexterity, auditory and visual demands; ability to stand for long periods of time.
Work Environment/Conditions General kitchen back‑of‑house atmosphere, and resort atmosphere with many varied aspects. Duties may be mentally demanding or stressful at times, particularly during peak season. Positions may require a longer than average work day (8+ hours). Seasonal outdoor conditions with a variety of winter weather.
Disclaimer The information listed in this Job Description may only be a summary of the work involved and could change depending on the future direction of the company. The right of final decision is with the management of the company and the company is eligible to reject any applicant without disclosing the reason.
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Food Court Prep/Cook
role at
Wisp Resort
1 week ago – Be among the first 25 applicants.
Position Summary As a Prep Cook, you assist chefs in preparing their stations by chopping and slicing fruits and vegetables, peeling potatoes, and washing food prior to cooking. As a Line Cook, you prepare and plate food items to the specifications verified by the Executive Chef or Kitchen Supervisor (in that order) while cleaning and maintaining the station. Wisp Resort is a four‑season ski, golf, and recreational destination resort; employees may be asked to perform other duties outside the job description, and operations run 24/7, including weekends and holidays.
Status Full‑time Seasonal/Year‑Round or Part‑time Seasonal/Year‑Round, Hourly (Non‑Exempt)
Working Hours Varied hours/shifts, fluctuating with the time of season, weekends and holidays typical.
Wage $17.00 per hour
Benefits Maryland Accrued Sick time, 401k, Recreational Privileges.
Essential Duties And Responsibilities Level 1 (Prep Cook) – NE02
Chop and slice food items in preparation for recipes.
Read and follow recipes, prep lists, and pay attention to detail and instructions.
Maintain cleanliness and product standards and maintain storerooms and walk‑in refrigerators.
Multi‑task, prioritize, and work with limited supervision in a team environment.
Assist with general upkeep of the kitchen (cleaning, sweeping, mopping, washing dishes, shoveling snow from loading dock area).
Identify food spoilage and understand hot and cold food holding temperature parameters (danger zones).
Assist with the preparation and execution of Banquet Event Orders (BEOs) and other events involving Food and Beverage; read and carry out requests on BEOs without assistance.
Safely use and clean cutlery and kitchen equipment.
Be self‑motivated and utilize time‑management skills.
Level 2 (Line Cook) – NE03
All duties and responsibilities of a Level 1 Prep Cook.
Requires less supervision, able to assist in training new hires.
Prepare all food items as directed in a sanitary and timely manner.
Follow recipes, control portion and presentation specifications as set by the restaurant/resort.
Assume 100% responsibility for quality of served products.
Follow proper plate presentation and garnish set‑up for all dishes.
Track and report food waste; handle, store, and rotate all products properly.
Track and report the transfer of food products between kitchens.
Make a conscious effort to assure food products reach their full potential lifespan by monitoring overcooking, processing, and temperature, while working with said product.
Qualifications
High School diploma or equivalent, unless the company sees capability without minimum education requirement.
Education and/or Experience Level 1 (Prep Cook)
1–2 years kitchen experience.
Previous kitchen experience helpful.
ServSafe Certificate helpful.
Level 2 (Line Cook)
2–4 years kitchen experience.
ServSafe Certificate preferred.
Drivers license, unrestricted, with insurable driving record, for off‑site catering, etc. helpful, but not required.
Language Skills
Basic English.
Mathematical Skills
Basic math.
Certificates, Licenses, Registrations
Drivers License, unrestricted with insurable driving record helpful for off‑site catering.
ServSafe Certificate Preferred.
Physical Demands Standing, reaching, lifting, bending, kneeling, stooping, climbing, push and pull items weighing 25 to 50 pounds or less; manual dexterity, auditory and visual demands; ability to stand for long periods of time.
Work Environment/Conditions General kitchen back‑of‑house atmosphere, and resort atmosphere with many varied aspects. Duties may be mentally demanding or stressful at times, particularly during peak season. Positions may require a longer than average work day (8+ hours). Seasonal outdoor conditions with a variety of winter weather.
Disclaimer The information listed in this Job Description may only be a summary of the work involved and could change depending on the future direction of the company. The right of final decision is with the management of the company and the company is eligible to reject any applicant without disclosing the reason.
#J-18808-Ljbffr