Line Cook 3 - Seasonal

POWDR•Zion Lodge, UT

3d•Onsite

About The Position

The Cook 3 is a skilled, experienced position responsible for leading meal preparation, training kitchen staff, and overseeing kitchen operations. This role requires advanced culinary skills, food safety expertise, and the ability to supervise other cooks, ensuring high-quality meals and efficient kitchen operations. Zion Lodge is in National Register of Historic Places designed in 1924 by Gilbert Stanley Underwood in the National Park Service rustic style. The Zion Lodge is a year-round operation with 76 hotels rooms, 6 suites and 40 cabins as well as a restaurant, outside grab and go café, bar, gift shop and auditorium space. In the year 2025 a coffee and wine bar will be opening. Zion Lodge is a welcoming, safe, and environmentally responsible resort providing accommodations and services inside Zion National Park. Over the next few years, the resort will undergo upgrades to rejuvenate accommodations and dining for public enjoyment. Renewable energy projects and energy efficiency upgrades will also be completed as well as other Sustainability innovations. POWDR operates Zion Lodge under a long-term concession contract with the National Park Service.

Requirements

Able to work and thrive in Zion National Park.
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.
3+ years of experience in a kitchen or culinary role, with experience in leading or supervising others.
Advanced knowledge of cooking techniques, kitchen operations, and food safety standards.
Ability to work in a high-volume, fast-paced environment while maintaining quality and consistency.
Strong leadership and organizational skills.
Must possess or be willing to obtain Utah Food Handlers Certification.
Understand and follow all ESQ procedures that relate to your job duties.
Work with a “safety-first” attitude.
Minimize your impact on the environment when at work and living onsite.
Treat our customers, co-workers, leadership teams, all internal guests with respect and a hospitable service atmosphere must be projected at all times.
All team members must maintain a neat, clean and well-groomed appearance (specific standards available in the Employee Handbook).
Team members will be trained in the proper use and care of assigned PPE.
It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Responsibilities

Lead food preparation and cooking for all meal periods, ensuring high-quality, consistent dishes.
Oversee kitchen staff, including Cook 1 and Cook 2, ensuring adherence to recipes, safety standards, and efficient operations.
Assist in creating new menu items, improving existing recipes, and managing daily specials.
Ensure compliance with ServSafe food safety regulations, including proper food storage, handling, and sanitation.
Manage inventory, food ordering, and stock rotation to minimize waste and maintain efficiency.
Train and mentor junior kitchen staff, including Cook 1 and Cook 2, in culinary techniques and safety practices.
Operate and maintain kitchen equipment, ensuring proper functioning and cleanliness.
Monitor kitchen cleanliness, organization, and sanitation, conducting daily checks to ensure standards are met.
Functions as an ambassador of Destination Zion Lodge, modeling and sharing the Zion “culture” with our guests and employees.
Upholds the most professional image.
Continually strives to exceed our guest’s expectations and create memories for our guests and staff.