Cook I Intermediate Employee Dining Room - Rocky Mountain National Park

Responsibilities & Duties

• Adhere to and understand ServSafe standards and practices Adhere to all sanitation requirements including product rotation, temperature maintenance and record keeping, storage procedures, cooking requirements, and handling techniques.
• Maintain appearance and uniform standards.
• Develop and maintain positive communication and teamwork with all co-workers and supervisors.
• Perform all duties in an efficient and productive manner with little to no supervision.
• Ability to complete orders, by the plate or the pan, properly, according to approved menu specs, and in a timely manner.
• Thoroughly complete all assigned food preparation and side work duties in a timely manner.
• Monitoring FIFO (First In First Out) making sure each area is properly labeled.
• Responsible for prep, set-up, service, clean up, and restocking of cook lines and appropriate prep areas.
• Maintain temperature logs as required; regularly take temperatures of food items to ensure they are not in the Temperature Danger Zone.
• Responsible to maintain cleanliness of the kitchen area, working on a schedule to deep clean all equipment on a rotation basis throughout the season.
• Preparing employee meals in a timely manner, maintaining all sanitation requirements. Cleaning, and restocking the kitchen and employee dining room.
• Responsible for prep set-up, service, clean up, and restocking of line and prep areas.
• Perform duties outside the job classification assigned by management along with any other responsibilities deemed necessary.
• Accurately sort and store all inventory.
• Ability to absorb large amounts of information in a short period of time.
• Inspect all merchandise as it is received to ensure all is in good and usable condition, proper quantity count.
• Adhere to all sanitation requirements including product rotation, temperature maintenance and record keeping, storage procedures, cooking requirements, and handling techniques.
• Able to work with minimum supervision, evenings, nights, weekends, and holidays.
• Maintain accurate logs and records to track and account for all merchandise as it is received.
• Accurately measure and/or weigh ingredients.
• Responsible to maintain cleanliness of the kitchen area, working on a schedule to deep clean all equipment on a rotation basis throughout the season.
• Complete any designated prep list in an efficient and timely manner.
• Perform all duties with respect to the Company's Core Values, Mission Statement, and guest service standards.
• The EDR staff is responsible for all food prep, cooking, cleaning, and dishwashing.
• Ability to work from prep and par lists and follow standardized recipes. Commit food specifications to memory.
• Conduct should be professional, with the awareness that all actions and communications are within staff view. Ensure a congenial atmosphere for all.
• Work quickly, efficiently, and safely with all kitchen equipment.
• Menu planning will be a possibility.
• Read and follow any given recipe with consistency and accuracy each time.
• Accepting deliveries from vendors, communicating any discrepancies or substitutions to the warehouse supervisor, EDR supervisor, or general manager.

Qualifications

• Ability to follow directions.
• Knowledge of basic sanitation and kitchen equipment skills.
• Knowledge of HACCP.
• Working knowledge of all equipment used within the food and beverage operation.
• Previous line or batch cooking experience.
• Be able to perform all daily cleaning assignments as scheduled by supervisor.
• Comprehending and extending/converting recipes.
• ServSafe certification a plus.
• Must understand FIFO (First In First Out) procedures.

Physical Requirements

• Must be able to bend, stretch, and reach for extended periods of time.
• Ability to work in a hot environment for long periods of time, approximately 8 hours.
• Must be able to lift and carry a minimum of 50 pounds.
• Must be able to stand for long periods of time, approximately 8 hours.

Benefits: For seasonal employees, Xanterra offers the MEC (Minimum Essential Coverage) plan, Paid Sick and Safety Time (PSST), Employee Assistance Plan (EAP), and Employee Discounts and Travel Deals.

EEO: We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.