Boyne Resorts

level 2 Cook

Job Locations US-ME-Newry
Posted Date 3 weeks ago(8/1/2022 4:35 PM)
Requisition ID
# of Openings
Sunday River
Position Type
Summer Seasonal, Full-Time & Part-Time
Food and Beverage
Targeted Job Start Date


As a Level 2 Cook you can earn up to $21.50/hr and will execute most kitchen duties for both restaurants and banquets, for any meal period, with efficiency and accuracy, with limited supervision from the kitchen supervisor and/or Chef.


Located in the Western Mountains of Maine, Sunday River Resort boasts award-winning skiing, riding, golf AND an extensive portfolio of restaurant experiences. Welcome to your dream kitchen!


Like all cook positions, the Level 2 Cook position involves working on your feet, working with your hands, and working as part of a team.


Day and night shifts are available (depending on the location), and we work nights, weekends and holidays as needed. Full-time year-round and full-time extended seasonal positions are also available.


On the job training and career development is available for those Level 2 Cooks looking to become a Level 3 Cook, and team member benefits include access to skiing and golf, retail discounts, spa discounts, and more. Team Member housing is also available.


We offer a competitive benefits package for full-time, year-round and full-time, extended season positions including:

  • Vacation and paid time off
  • Medical insurance
  • Dental insurance
  • Life insurance and disability insurance
  • Medical and dependent flex
  • HSA
  • 401K 


Welcome to Sunday River! We are here to help you find your happy place.



Job duties for a Level 2 Cook include both Level 1 and Level 2, but are not limited to:


(Level 1)

  • Preparing menu items in a timely manner.
  • Maintaining health and safety standards after each task.
  • The ability to identify various fruits, vegetables, herbs, as well as kitchen equipment and utensils.
  • Working well with others, as a team, under pressure, and without distraction.
  • The ability to prep foods according to the recipe and kitchen standards.
  • Handling kitchen cutlery efficiently and safely.
  • Covering, labeling, and dating food items, then storing them properly.
  • Preparing menu items in a timely manner.

(Level 2)

  • Using sound culinary principles routinely.
  • Being able to identify meats and fish and the proper prep for either.
  • Preparing menu items with consistent results with ease and efficiency.
  • Determining ways to eliminate waste in food prep.
  • Understanding proper food storage principles.
  • Understanding nutrition, portion control, and food costs.
  • The ability to supervise others.


  • A two-year culinary or hospitality degree with 2-4 years’ experience, or a combination, preferred but not required. 


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