Job Description

Compensation Amount:

22.66 USD HourlyPrepare, cook, and serve food in a three meals per day dining room. 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 Kitchen Manager.

ESSENTIAL FUNCTIONS

• Prepare and cook food items according to recipes, daily menus, and supervisor instructions. 

• Sample, smell, andobservefood 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. 

• Requisitionfood 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 includingServSafeand 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 themimmediatelyto your manager.

• Performs such other related duties as directed orrequired

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

• High School Diploma/G.E.D. equivalentrequired Culinary school diploma preferred.

• At leastone yearculinary experience in full-service restaurantrequired;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.

• Possess or be able to successfully completeServSafecertification.

• Strong sanitation skills and attention to detail.

 PHYSICAL AND MENTAL REQUIREMENTS

• The ability to move about toaccomplishtasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder heightfrequently; 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, refrigeratorwalk-inand 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 

Ascending to 14,410 feet above sea level, Mount Rainier is an iconic point in the Washington landscape. Our associates gain valuable experience here while meeting guests and coworkers from around the world, and in their free time they have a magical world of pristine mountain meadows, majestic waterfalls, peaceful old-growth forests, and much more to explore! While we operate year-round, our primary season is the summer months, with most employment opportunities available between April and October. Our All-Star team members enjoy fantastic perks and an amazing work environment!