Cook III - River Island Grilling

At Holiday Inn Club Vacations, we believe in strengthening families. We seek individuals who demonstrate courage, caring, and creativity to help us become the most loved brand in family travel. Committed to growing our people, memberships, resorts, and guest satisfaction, we value those who bring passion to work every day. Do you inspire confidence, trust, and respect? Do you foster success and build strong relationships? If so, we want you on our team.

POSITION DESCRIPTION:

This role is responsible for daily preparation of food products and cooking items to order according to company specifications. The position supports new menu creation and rollout, menu item costing, tracking labor and food costs, and oversees culinary production. It ensures consistently excellent food is prepared correctly, presented attractively, and served promptly to enhance our guests' and owners' vacation experience.

ESSENTIAL DUTIES AND TASKS:

• Train junior team members
• Lead creative menu enhancements, including costing new items
• Assist management with tracking food and labor costs
• Read food orders (written or verbal) and prepare multiple dishes simultaneously according to recipes and specifications
• Prepare specialty foods with short preparation times, verifying quality and quantity
• Wash, cut, and prepare ingredients; clean and restock workstations
• Maintain sanitation, health, and safety standards in food preparation areas
• Operate large-volume cooking equipment such as grills, fryers, and griddles
• Coordinate cooking schedules and equipment use with managers based on daily menus

EDUCATION and EXPERIENCE:

• High School Diploma or GED equivalent
• Five years of cooking experience, or an equivalent combination of training, education, and experience

CERTIFICATES, LICENSES, REGISTRATIONS:

• Relevant certifications are a plus

QUALIFICATIONS:

• Ability to follow prescribed procedures and guidelines
• Experience tracking labor and food costs
• Experience in new menu development
• Experience training junior cooks
• Self-directed and proactive work style
• General knowledge of kitchen equipment
• Ability to perform effectively in a high-pressure environment