Cook 2

POWDR•Stovepipe Wells, CA

10d•Onsite

About The Position

Stovepipe Wells in Death Valley National Park - Journey Beyond the Ordinary. Stovepipe Wells has an 80-room hotel, restaurant, bar, pool, gas station, general store, and gift shop. Stovepipe is a welcoming, safe, and environmentally responsible resort providing accommodations and services inside Death Valley National Park. Over the next few years, the resort will undergo upgrades to rejuvenate accommodations and dining for public enjoyment. POWDR operates Stovepipe Wells under a long-term concession contract with the National Park Service. This position is responsible for performing kitchen duties for Stovepipe Wells various eaters as needed. The duties include those of kitchen utilities and cooks. You will commit to working as a team in a safe, friendly, and fun work environment where outdoor adventure and environmental stewardship are embraced.

Requirements

Able to work and thrive in Death Valley National Park.
Ability to follow Executive and Lead Chef kitchen requirements and compliance with our concessions contract.
Ability to get along well with people, be honest, punctual and reliable.
Ability to remain calm and friendly.
Ability to physically work as a Kitchen and Restaurant Staff member.
Ability to adapt to changing work conditions.
Ability to work cooperatively in a team environment.
Current CA Food Handlers Certification Card required
Minimum 2-year food and beverage experience required.

Responsibilities

Take direction from Head Cook and F&B Manager.
Communicate effectively with kitchen staff, visitors, servers and coworkers.
Know all menu and drink items, ingredients, processes, documentation and labelling practices.
Ensure the work areas are clean and sanitized, good housekeeping, and proper labelling, and storage in line with CA Food Handling Safety Standards.
Maintain CA Food Handler Card and follow set practices in the kitchen environment.
Open to education/training, coaching and learning on a continuous basis to improve.
Stock and organize supplies, refrigerated and frozen items in a maintained, organized environment.
Complete all food safety checks, handwashing, cleaning, sanitizing protocols, wears gloves, in line with food safety.
Complete all food safety training to ensure compliance.
Exercise diligence in food safety processes and participate in audits and corrective actions as directed by leadership.
When is ill does not work and reports illness to the management team.
Answer server and guests’ questions via the servers, is friendly and accommodating.
Be dressed and for work in a clean, pressed and complete uniform with nametag.
Wear clean, proper footwear.
Be helpful and professional with coworkers, respectfully starting and ending shifts on time, and leaving the stations clean, organized, sanitized and prepared for the following shift.