Overview of Role: The primary responsibility of the Lead Line Cook is to support the Executive Chef and Chef Management team in upholding professional kitchen standards, managing budget requirements, and ensuring high-quality meals are prepared and delivered to guests throughout the resort. Availability to work weekends and holidays is required. EDEN RESORT & SUITES EEO STATEMENT: The Eden Resort & Suites provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Responsibilities: DUTIES AND RESPONSIBILITIES • Ensuring menu specifications are being maintained and executed • Working with the Executive Chef/ Chef Management Team on ordering or prep needs • Assist with the training of new employees regarding kitchen knowledge and expectations • Responsible for the maintenance of HACCP Logs, along with labeling and dating products • Maintaining a clean and sanitary kitchen • Interpersonal and conflict resolution skills Qualifications: Essential Skills: • Solid foundation in culinary techniques and knowledge • Strong attention to detail • Commitment to food safety and maintaining high-quality standards • Excellent organizational and time management abilities • Professional, positive, and team-oriented mindset • Ability to lead, support, and collaborate effectively within a team environment **** EDUCATION AND EXPERIENCE REQUIRED: • At least 3 years of experience in the culinary industry • Experienced in high-volume restaurants or other Food and Beverage outlets • ServSafe Certified preferred Physical Requirements: • Ability to lift 40 pounds or more • Ability to stand and walk for 2–4 hours at a time without requiring a break • Availability to work scheduled shifts on both weekdays and weekends Compensation: $20 an hour to start

• DUTIES AND RESPONSIBILITIES • Ensuring menu specifications are being maintained and executed • Working with the Executive Chef/ Chef Management Team on ordering or prep needs • Assist with the training of new employees regarding kitchen knowledge and expectations • Responsible for the maintenance of HACCP Logs, along with labeling and dating products • Maintaining a clean and sanitary kitchen • Interpersonal and conflict resolution skills