Seasonal Chef/ Cook at The Wilds at Columbus Zoo Family of Parks

Cumberland, Ohio, United States -

Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

0.0

Posted On

14 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Production, Food Safety, ServSafe Compliance, Sanitation, Inventory Management, Event Support, Staff Training, Time Management, Problem-Solving, Food Presentation, Guest Service, Communication, Kitchen Operations, FIFO Adherence, Emergency Procedures, Computer Proficiency

Industry

Museums;Historical Sites;and Zoos

Description

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.

Responsibilities

The Seasonal Chef/Cook will be responsible for providing high-quality food service for guests, events, and camp programs, serving as the primary cook for either breakfast or dinner shifts. Key duties include preparing meals, performing opening/closing tasks, and ensuring strict compliance with food safety and sanitation standards.