Employee Dining Room Cook - Rocky Mountain

Xanterra Travel Collection•Estes Park, CO

8d•$19•Onsite

About The Position

Live. Work. Explore. as a part of our Food and Beverage team in Rocky Mountain National Park! Working at the historic Trail Ridge Store & Café located high in the Rocky Mountains on Trail Ridge Road – cresting at over 12,000 feet – is a once in a lifetime adventure! Xanterra operates a cafe, coffee bar, and retail store which are open seasonally from late May to mid-October. If you love nature, beautiful scenery, and have a passion for working in hospitality, Rocky Mountain National Park should be your destination. We’re hiring Food & Beverage - Cook Intermediate Employee Dining Room (EDR) to Live. Work. Explore. this summer! Job Summary: Working in the kitchen to create a quality product in a timely manner for all guests, employees, at Rocky Mountain National Park. This position will be performing all duties and responsibilities associated with a small employee dining room: prep, cooking, stocking, cleaning, dishes, etc. Preparing dishes required for the café at the Trail Ridge Store & Café, will also be required. The Details: Position Type: Full-time, Seasonal Season Dates: Mid-May until mid-October Pay: $19.30/hr. Schedule: Typical schedule is 40 hours, 5 days per week (may include weekends, evenings, and holidays) Why Rocky Mountain National Park? We are a welcoming community who work hard, share a passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection®, we are the primary authorized concessionaire in Rocky Mountain National Park, and proud stewards of the park. Life in Rocky Mountain: Dormitory-style housing and on-site meals (cafeteria-style) Free Wi-Fi, onsite updated laundry facility, and cable television Employee housing is in the town of Estes Park with good cellphone service Free Town of Estes Park shuttle Small community of coworkers of all ages from all over the country and world

Requirements

Previous line or batch cooking experience.
Knowledge of HACCP
Must understand FIFO (First In-First Out) procedures.
Working knowledge of all equipment used within the food and beverage operation.
Knowledge of basic sanitation and kitchen equipment skills.
Comprehending and extending/converting recipes.
Be able to perform all daily cleaning assignments as scheduled by supervisor.
Ability to follow directions.
Must be able to stand for long periods of time, approximately eight hours.
Ability to work in a hot environment for long periods of time, approximately eight hours.
Able to work independently.
Must be able to lift and carry a minimum of 50 pounds.
Must be able to bend, stretch, and reach for extended periods of time.

Nice To Haves

ServSafe certification a plus.

Responsibilities

Perform all duties with respect to the Company’s Core Values, Mission Statement, and guest services standards.
Responsible for prep, set-up, service, clean up, and restocking of cook lines and appropriate prep areas.
Preparing employee meals in a timely manner, maintaining all sanitation requirements. Cleaning, and restocking the kitchen and employee dining room.
Responsible for maintaining cleanliness of the kitchen area, working on a schedule to deep clean all equipment on a rotation basis throughout the season.
Menu planning will be a possibility.
Read and follow any given recipe with consistency and accuracy each time.
Perform all duties in an efficient and productive manner with little supervision.
The EDR staff is responsible for all food prep, cooking, cleaning, dishwashing, etc.
Monitoring FIFO (First In-First Out) making sure each area is properly labeled.
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.
Ability to complete orders, by the plate or pan properly, according to approved menu specs, and in a timely manner.
Ability to work from prep and par lists and follow standardized recipes. Commit food specifications to memory.
Ability to absorb large amounts of information in a short period of time.
Thoroughly complete all assigned food preparation and side work duties in a timely manner.
Responsible for prep set-up, service, clean up, and restocking of line and prep areas.
Accepting deliveries from vendors, communicating any discrepancies or substitutions to the warehouse supervisor, EDR supervisor, or general manager.
Accurately sort and store all inventory.
Maintain accurate logs and records to track and account for all merchandise as it is received.
Inspect all merchandise as it is received to ensure all is in good and usable condition, proper quantity count.
Maintain temperature logs on a daily / hourly basis; regularly take temperatures of food items to ensure they are not in the Temperature Danger Zone.
Complete any designated prep list in an efficient and timely manner.
Develop and maintain positive communication and teamwork with all co-workers and supervisors.
Conduct should be professional, with the awareness that all actions and communications are within the guest’s view. Ensure a congenial atmosphere for all.
Maintain appearance and uniform standards.
Work quickly, efficiently, and safely with all kitchen equipment.
Able to work with minimum supervision, evenings, nights, weekends, and holidays.
Perform duties outside the job classification assigned by management along with any other responsibilities deemed necessary.