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.