Overview:
Join The Wilds as a Seasonal Chef/Cook and bring your culinary skills to a one‑of‑a‑kind conservation setting. You’ll craft quality meals for guests, events, and camp programs, uphold top-tier food safety standards, and help create memorable experiences—all while working alongside a supportive team that values service, safety, and sustainability.
Responsibilities:
Provide high-quality food service for guests, special events, and camp programs in a fast-paced environment.
Culinary Production & Service
-
Serve as the primary Chef/Cook for either the breakfast or dinner shift.
-
Prepare and cook meals for catering, special events, and camp programs.
-
Perform opening and closing duties as required per shift.
-
Check that front-line closer
Food Safety, Sanitation & Compliance
-
Ensure compliance with ServSafe standards and maintain proper food safety and sanitation practices.
-
Follow all OSHA, FDA, and ServSafe food handling policies and procedures.
-
Adhere to emergency and safety procedures for food handling and kitchen operations.
-
Ensure all food temperatures (hot holding, cooling, reheating) meet regulatory standards and maintain logs as required.
-
Maintain a clean, organized, and sanitized kitchen and prep area throughout each shift.
-
Label, date, and rotate all food products according to FIFO (First In, First Out) standards.
-
Ensure safe operation of kitchen equipment, reporting malfunctions immediately.
-
Comply with The Wilds' emergency procedures, including severe weather, evacuation, and animal-related safety protocols.
Inventory, Equipment & Event Support
-
Assist the Food & Beverage Manager, Coordinator, and Lead to ensure smooth daily operations.
-
Assist in training seasonal staff and maintaining adherence to company policies.
-
Monitor inventory levels and communicate shortages, waste, or equipment issues to leadership.
-
Assist with setup and breakdown of buffets, serving lines, and event-specific food stations.
-
Support sustainability efforts by minimizing food waste and following recycling/compost guidelines.
Qualifications:
Education & Experience
-
Formal education in food preparation or extensive experience in a similar role.
-
3+ years’ experience in a food service environment.
-
Supervisory experience preferred.
-
ServSafe certified as Person in Charge is preferred.
Operational & Technical Skills
-
Strong organizational skills with computer proficiency preferred.
-
Ability to make independent decisions and problem-solve efficiently.
-
Strong time-management skills for coordinating multiple dishes and deadlines.
-
Ability to follow recipes, portion standards, and presentation guidelines consistently.
-
Commitment to maintaining high-quality food presentation and taste standards.
Guest Service & Communication
-
Strong verbal and written communication skills.
-
Positive attitude with a commitment to excellent service and upholding guest service standards.
Physical & Schedule Requirements
-
Ability to work a flexible schedule, including evenings, weekends and holidays.
-
Ability to stand on your feet for extended periods and lift up to 35–50 lbs as needed.
-
Ability to work in a hot, fast-paced kitchen environment and adapt to changing event needs.
Compliance & Employment Requirements
-
Possession of a valid state-issued driver’s license and a good driving record.
-
Successfully complete a drug screening, criminal history background check, and BMV check.
