Join us at Eden Resort & Suites as a Lead Line Cook, where your culinary creativity will shine, and your leadership skills will flourish. As part of our team, you'll be crafting exceptional dining experiences in an environment that values innovation, teamwork, and diversity. Our commitment to your growth is unwavering, offering opportunities for professional development and a supportive culture that champions excellence. We believe in caring for every individual, and your role will be pivotal in creating memorable culinary moments for our guests. At Eden Resort, you'll enjoy competitive pay, a robust benefits package, and the chance to work alongside a dedicated team that shares your passion for hospitality. Our employee perks include discounts, assistance programs, and comprehensive health benefits for full-time members. We celebrate a spirit of ownership and generosity, ensuring that every team member feels empowered and appreciated. Let's embark on this exciting journey together, as we elevate our service offerings and continue to set the standard in the hospitality industry. 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 hourly 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