EDR Cook - Sunrise Day Lodge - Summer Seasonal

Guest Services, Inc.

5d • $21 - $21 • Onsite

About The Position

Under the direction of Lead EDR Cook, prepare, cook, and serve food in a three meals per day Employee Dining Room that are nutritious, safe, wholesome, eye appealing, delicious, and meet recipe and food cost specifications. This position reports to the General Manager.

Requirements

• High School Diploma/G.E.D. equivalent required.
• Knowledge of and moderate ability to competently cook at all relevant kitchen stations; able to provide large numbers of batch meals in a timely fashion with supervision and direction.
• Three months culinary experience in restaurant, catering, or employee dining room required.
• Possess or be able to successfully complete ServSafe certification; strong sanitation skills.
• Possess strong knowledge of culinary terms and practices; able to prepare items and follow recipes.
• 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.
• Lift, carry, and push up to 15 lbs. regularly, 20-30 lbs. frequently, and up to 50 lbs. occasionally.
• Able to withstand temperature extremes in freezer, walk-in refrigerator, and cooking areas.
• Able to stand for extended periods and climb steps regularly.
• Speech recognition and clarity, including the ability to understand the speech of co-workers and the ability to speak clearly to be understood by same in English.
• Physical presence at the job site is essential to perform job duties.
• Typical professional kitchen equipment and utensils (knife, range, oven, mixer, etc.)
• Required Personal Protective Equipment (PPE) used: gloves, cut glove, steel mesh, mitt, apron, goggles

Nice To Haves

• Culinary school diploma preferred.
• National Park experience strongly preferred.

Responsibilities

• Prepare and cook food items according to recipes, daily menus, and supervisor instructions.
• Clean and inspect kitchen equipment and appliances, and work areas to ensure cleanliness and functional operation.
• Operate all food stations, including performing station checklist, temperature log, and signage.
• Requisition food supplies, kitchen equipment and appliances based on estimates of future needs.
• Adhere to food safety guidelines including ServSafe and HACCP.
• Attend and participate in safety meetings.
• Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards.
• Performs such other related duties as directed or required.

Benefits

• Sick Pay (Sick Leave is provided in accordance with Washington State law, allowing employees to accrue one hour of sick leave for every 40 hours worked, to be used for personal illness, family care, and other qualifying reasons.)
• Employee Discounts
• Recreation Program
• Employee Assistance Program
• Housing & Meal Plan Available

What This Job Offers

• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 1,001-5,000 employees