Cook II - Employee Cafeteria

The Cook II in the Employee Cafeteria is responsible for preparing and serving nutritious, high‑quality meals for team members in a fast‑paced, high‑volume kitchen environment. This role prepares menu items accurately and efficiently while following established recipes, portion controls, and food safety standards. The Cook II supports daily cafeteria operations by maintaining consistency, cleanliness, and timely service, and may provide guidance to lower‑level cooks as needed. Ideal candidates are dependable, team‑oriented, and committed to delivering quality food that supports and energizes the resort workforce.