Cook II

This position is responsible for preparing quality foods, providing the highest customer service and supporting the DMNS cleanliness and sanitation guidelines.

Job Class: Full Time
Hiring Range: $24.00
Direct Reports: This position has no supervisory responsibilities

Essential Duties

• Executes daily food production ensuring that recipes are followed as directed by the culinary management team. Ensures all food prepared meets DMNS quality
• Ensures all equipment is working properly prior to shift and reports any equipment problems to culinary management team. Ensures complete daily breakdown, sanitation and restocking of workstation
• Knows and is able to describe what is being served, including all ingredients and some nutritional information.
• Engages with the guests and positively adds to their Museum experience.
• Professionally and courteous interaction with Museum guests and fellow staff.
• Achieves and maintains a clean and sanitary environment.

Minimum Qualifications/Requirements

• High School diploma or equivalent.
• 2 years’ experience as a line cook in a high volume restaurant/cafeteria setting.
• Ability to pass a required Serve Safe Certification.

Ideal Candidate Will Be/Have

• Culinary degree.
• Communicates shortages and overages of products as needed.
• Anticipates guests needs and reacts to any allergies and dietary needs both efficiently and quickly.
• Demonstrates and promotes safety awareness. Follows all health department rules and regulations.
• Ensures the cleanliness of the kitchen at all times by keeping workspace and service area maintained and using the “clean as you go method”.

Application Instructions

Please submit your resume by 6:00 p.m. MT on Friday, September 19, 2025.  Applications will not be accepted after this time. Applications may only be accepted electronically via the Museum's website.