Cook I Island Oaks RV Resort

Island Oaks RV Resort is seeking a dependable, energetic, and guest-focused Cook I to join our Food & Beverage team. The Cook I is responsible for preparing high-quality food items in accordance with recipes, food safety standards, and presentation guidelines while delivering an exceptional dining experience for resort guests. This position supports daily kitchen operations, maintains a clean and organized work environment, and works collaboratively with the culinary team to ensure efficient service.

The Cook I serves as a positive role model, follows all company policies and safety procedures, and helps create a welcoming atmosphere for guests and team members alike.

• →Prepare and cook menu items according to recipes, portion standards, and presentation guidelines.
• →Assist with food preparation tasks including washing, cutting, chopping, measuring, and organizing ingredients.
• →Ensure food quality, taste, appearance, and temperature standards are consistently met.
• →Test foods to determine proper preparation and holding temperatures.
• →Operate kitchen equipment safely and responsibly.
• →Maintain food production logs, temperature records, cleaning schedules, and assigned checklists.
• →Follow proper sanitation, food storage, labeling, and rotation procedures (FIFO).
• →Keep workstations, kitchen equipment, storage areas, and food preparation surfaces clean and sanitized.
• →Assist with inventory control, stock rotation, and receiving deliveries.
• →Notify management of low inventory levels, equipment issues, or maintenance needs.
• →Communicate menu specials, product shortages, and quality concerns to supervisors and service staff.
• →Support opening and closing kitchen procedures.
• →Work collaboratively with team members to ensure timely and efficient service during peak business periods.
• →Adhere to all company, local, state, and federal food safety regulations.
• →Perform other duties as assigned by management.

• Demonstrate professionalism, reliability, and a positive attitude.
• Develop and maintain positive working relationships with coworkers and guests.
• Communicate clearly and professionally with team members and management.
• Support team goals and contribute to a culture of hospitality and service excellence.
• Follow all company safety and security policies and promptly report unsafe conditions, accidents, or injuries.

• High School Diploma or GED required.
• Food Safety Certification required.
• ServSafe Food Protection Manager Certification preferred; may be required within a designated timeframe.
• Minimum one (1) year of professional cooking, line cook, prep cook, restaurant, resort, hospitality, or food service experience preferred.
• Knowledge of basic knife skills, food preparation techniques, cooking methods, and kitchen equipment.
• Understanding of food handling, sanitation, and workplace safety practices.
• Experience working in a fast-paced kitchen environment preferred.

• Must be at least 18 years of age.
• Ability to stand and walk for extended periods.
• Frequent bending, stooping, reaching, twisting, and lifting.
• Ability to lift, carry, push, and pull up to 25 pounds regularly and up to 50 pounds with assistance.
• Ability to work in hot, humid, and fast-paced kitchen environments.

• Ability to work efficiently in a high-volume environment.
• Strong attention to detail and commitment to quality.
• Excellent teamwork and communication skills.
• Ability to follow recipes and established procedures.
• Strong organizational and time-management skills.
• Positive, guest-service-oriented attitude.