Intermediate Cook - Oasis at Death Valley

Xanterra Parks & Resorts•Death Valley, CA

45d•$21•Onsite

About The Position

Live. Work. Explore. as a part of our Food & Beverage team at the Oasis at Death Valley! We're hiring Intermediate Cooks to Live. Work. Explore. in Death Valley National Park! Job Summary:Intermediate Cooks should anticipate working across all stations and using all kitchen equipment. Depending on the venue, you can anticipate working multiple stations that include batch production, high volume ala carte, prep, pantry, and banquets.

Requirements

One to two years cooking experience. Fine Dining experience is a plus. Expertise as: pantry-worker, prep-cook, fry-cook, egg-cook, broiler-cook, sauté-cook and butcher.
Attention to detail skills to ensure safety and minimize food waste.
High level of professionalism, able to follow instructions with follow-up, respect, and integrity.
Ability to lift and carry 50 lbs.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to fingers, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee is occasionally required to sit. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
While performing the duties of this job, the employee is regularly exposed to extreme conditions which include extreme hot conditions in the Summer.

Nice To Haves

Fine Dining experience is a plus.

Responsibilities

Ensures the quality, quantity, and eye-appealing presentation of all menu items.
Properly stores and handles all food products. Promotes safe and sanitary food handling practices.
Cleans, maintains, and stores kitchen equipment according to standards.
Maintains open and positive communication with all staff daily.
Ensures that food is properly prepared and presented using standard products, recipes, and techniques.
Ensures all food-in-process is properly maintained (hot food is hot, cold food is cold) and stored (covered, labeled, and dated).
Always cleans and maintains work area throughout shift.