Job Description

The Cook II plan, prep, set-up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards, recipes and training. Direct, train and monitor performance of the cook3 and cook helpers and related kitchen staff. Maintain organization, cleanliness and sanitation in all work station and equipment. 

Here’s why you’ll love it here – We offer an excellent benefits package to our full-time Team Members that include: 

Salary range: $27.28 -$32.02 per hour Medical, Dental, and Vision insurance from Day One Financial Wellness – 401k plan with company match, Life insurance, Company stock purchase program Team Member Travel Program – enjoy discounted rates at incredible properties around the globe Generous Paid Time Off Program Paid Sick Days Team Member Recognition and numerous learning and advancement opportunities and more! 

HGV was awarded four out o five stars for fostering a culture of work-life balance and family-friendly benefits, and is one of Newsweek’s “America’s Greatest Workplaces for Parents & Families.” Over the past 30 years, the highest honor we’ve received is the continued loyalty of our Owners, Members and Guests. We’ve also earned accolades for the remarkable work of our dedicated Team Members throughout our resorts, call centers and corporate offices.

SCHEDULE DETAILS:
Our Food & Beverage operates 7 days per week. Cooks / Kitchen Team Members will work shifts that range between 6:30am – 10:30pm.

ADDITIONAL RESPONSIBILITIES:

Ability to perform job functions with attention to detail, speed and accuracy. Ability to be clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines for guest satisfaction. Ability to maintain good coordination. Ability to transfer cases of received goods to the workstations. Must be able to lift boxes over 50 lbs. Using proper safety lifting procedure. Ability to work with all products and food ingredients involved. Ability to use all senses to ensure quality standards is met.  Ability to operate, clean and maintain all kitchen equipment required for job functions. Ability to comprehend and follow all recipes. Ability to prioritize, organize, delegate work and follow through. Ability to perform all other job-related duties assigned by manager/supervisor.