Seasonal Cook at COASTAL MAINE BOTANICAL GARDENS

Boothbay, Maine, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Jun, 26

Salary

28.0

Posted On

16 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking, Recipe Adherence, Portion Control, Menu Development, Event Planning, Food Safety, Sanitation, Teamwork, Working Under Pressure, Seasonality Knowledge

Industry

Civic and Social Organizations

Description

Description Coastal Maine Botanical Gardens is hiring a Cook! Are you a Cook who is passionate about delicious, local food, excited about inspiring meaningful connections among people and nature in one of the most beautiful settings in Maine, and committed to supporting the Gardens’ Inclusion, Diversity, Equity, and Accessibility goals? This is a Seasonal, Full-time position (40 hours per week, April – December). $27.00 - 28.00 hourly (base rate + tip pool), non-exempt Seasonal employees receive personal and sick paid time off, paid holidays, discounts in our culinary programs and Gardenshop, and a Gardens membership. The Cook will be responsible for preparing and cooking a variety of dishes according to established recipes and standards. This position supports the mission by using local, seasonal and Gardens grown ingredients to connect our guests to the natural world around them. In coordination with the Chef, the Cook also supports menu development, event planning and execution, and Culinary special projects. Weekend availability is required. Open hours for the summer season (May-October) are 9:00 am – 5:00 pm. Evening availability is required for Gardens Aglow (November-December), which is open 4:00 – 9:00 pm. Primary Functions: Prepare and cook a wide range of menu items, following recipes and portion control guidelines. Assist in planning and developing new dishes, specials, and menu items, while considering seasonality, dietary restrictions, and guest preferences. Ensure all food items are cooked and presented with consistent quality and presentation. Adhere to all food safety and sanitation standards, maintaining a clean and organized kitchen workspace. Contribute to a positive and collaborative team environment, working effectively alongside kitchen staff. Physical Requirements: Ability to stand for extended periods of time. Ability to lift and carry heavy items up to 50 pounds. Required to use hands to hold, carry, handle or feel; required to reach hands and arms. Occasionally required to bend, lift, stoop, reach, or climb. Requirements Previous experience as a Cook in a professional kitchen setting required. Strong understanding of various cooking methods, ingredients, equipment, and procedures. Knowledge of food safety and sanitation regulations. Ability to work under pressure and maintain composure during busy periods.

Responsibilities

The Cook is responsible for preparing and cooking a wide range of menu items following established recipes and quality standards, while also supporting menu development and special culinary projects in coordination with the Chef. This role connects guests to the natural world by utilizing local, seasonal, and Gardens-grown ingredients.