DEPARTMENT: Food and Beverage

REPORTS TO: Executive Chef




This position will work closely with the Sous Chefs and other cooks in the dining room and banquet kitchens to prepare a variety of meals for our restaurant and conference guests.



  • Cook for various stations for The Pottery dining room restaurant and Conferences/Banquets
  • Assist with breakfast, lunch, or dinner service as required
  • Ensure that the food service is running smoothly and safely
  • Maintain proper storage of all food items that pertain to your station
  • Assist in maintaining proper par levels of food products
  • Show a keen interest and creation in the development of menu items
  • Prepare set up the line for service and solve problems on the line, quickly, when needed
  • Maintain cleaning of the line and all storage areas



  • Completion of first-year schooling in a culinary apprentice or management program
  • Minimum of 3 years of cooking experience
  • Must be able to work flexible hours –weekends, holidays
  • Must possess experience for high volume cooking with an emphasis on quality production and service level
  • Ability to work in a cohesive team environment with an emphasis on learning