Seasonal Chef/ Cook at The Wilds

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.