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JOB SUMMARY
Prepare, cook, and serve food in a three meals per day dining room which serves up to 1,200 customers per day. Performs at a high level of competence under direction of Sous Chef to create meals which are nutritious, safe, wholesome, eye appealing, delicious, and meet recipe and food cost specifications. This position reports to the Executive Chef.
ESSENTIAL FUNCTIONS
Prepare and cook food items according to recipes, daily menus, and supervisor instructions.
Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards.
Monitor menus and spending in order to ensure that meals are prepared economically.
Operate food station, including performing station checklist, temperature log, counter meeting, and signage.
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Provide guidance to less experienced cooks and prep cooks.
Adheres to food safety guidelines including ServSafe and HACCP.
Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
Maintain awareness of safety issues and report them immediately to your manager.
Performs such other related duties as directed or required.
SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE
High School Diploma/G.E.D. equivalent required. Culinary school diploma preferred.
At least one year culinary experience in full-service restaurant required; national park experience strongly preferred.
Possess strong knowledge of culinary terms and practices; able to prepare items “from scratch” and follow recipes.
Strong knowledge of and ability to competently cook at all kitchen stations.
Able to complete all Cook 2 tasks with ease and accuracy.
ServSafe or Washington Food Handlers certification required.
Strong sanitation skills and attention to detail.
PHYSICAL AND MENTAL REQUIREMENTS
The ability to move about to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently; move in a constantly changing environment.
Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
Ability to stand the entire shift and climb steps regularly while carrying 20-30lbs.
Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
Physical presence at the job site is essential to perform job duties.
Speech recognition and clarity, including the ability to understand the speech of guests and co-workers and the ability to speak clearly to be understood by same in English; ability to read and write work-related documents in English.
EQUIPMENT USED
Typical professional kitchen equipment and utensils (knife, range, oven, mixer, etc.)
Required Personal Protective Equipment (PPE) used: gloves, goggles, apron, cut glove, steel mesh, mitts
Housing Available
· This position is eligible for employee housing with a shared room.
Apply at DiscoverMountRainierJobs.com