2026 April-October Retail Store Cook

Custer State Park Resorts•Custer, SD

2d•Onsite

About The Position

A hands-on working position that supports the mission of a profitable and efficient kitchen operation by striving to ensure product standards and quality. Works in store kitchen for food preparation and line cooking.

Requirements

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Requires good standard and interpersonal communication skills, both verbal and written.
Good organizational and problem-solving skills.
Basic knowledge of food menus, food preparation and presentation.
Ability to act independently with minimal supervision.
Must possess basic computational ability.
Must possess computer skills.
Three months past kitchen experience necessary.

Nice To Haves

Additional one year of college or technical school cooking education certificate preferred, but not necessary.

Responsibilities

Work either on the store kitchen line and prep line.
Work a schedule prescribed by the chef/manager.
Work a flexible schedule as needed.
Open or close as needed.
Learn and properly demonstrate all company product preparation, measures and mixes ingredients according to recipe to prepare all foods during line cooking or banquet cooking recipes, presentations and quality standards for station or assigned kitchen area.
Learn and properly demonstrate different cooking techniques such as baking, roasting, broiling, steaming, or sauté for meats, fish, vegetables and other foods.
Learns and properly demonstrates use of convection ovens, steamers, fryers, grills, broilers, etc.
Uphold and abide by the company’s employment policies.
Adhere to guidelines for attitude, behavior and appearance.
Actively participate, learn and cooperate with the training process.
Actively work shift-to-shift to control food costs by assuring the proper recipe production and portioning are followed to control food waste.
Do assigned duties properly and effectively.
Keep work areas clean and organized.
Do all shift setup, shift and closing duties as assigned.
Do all shift clean duties properly.
Do proper cleaning, sanitation and maintenance for the general kitchen, all cooking and kitchen equipment, walk-ins, coolers and storerooms.
Develop and maintain a professional working relationship with other kitchen and retail staff.
Work daily to maintain a safe and accident-free work environment.
Work daily to maintain a healthy and harassment-free work environment.
Learn harassment prevention techniques and obligations as a supervisor.
Follows par and prep sheets shift-to-shift for proper menu line setup and line production.
Assists chef/store manager preparing and apportioning foods and utilizing food surpluses and leftovers.
Assist chef/store manager to ensure all food supplies and kitchen supplies are received, stored, and rotated properly and safely.
Learn Health Department standards and codes.
Learn basic sanitation practices.
Help achieve a Health Department score of 90.
Complete other assigned duties and projects from line supervisor or sous chef.