| Employer: | Mt. Rainier |
| Job Location: |
Mt Rainier National Park - Pierce County |
| Employment Type: | Seasonal - Full Time |
| Salary Range: | $15.63 per hour |
Description: |
| POSITION SUMMARY: Seasonal position May to Oct. Gives working direction to cook line and kitchen staff during shift. Coordinates activities concerning all back of house operations and personnel during Kitchen Manager's/executive Sous chef's absence. Ensures that all kitchen productions are nutritious, safe, eye appealing and properly flavored. Maintains a safe and sanitary work environment for all employees. TOOLS AND EQUIPMENT: All normal kitchen equipment. Must own chef knives. NATURE AND SOURCE OF SUPERVISION: Receives direction from Kitchen Manager and/or executive chef. |
Duties: |
| JOB RESPONSIBILITIES: • Promote the spirit and intent of Guest Services Hospitality Standards. • Have working knowledge of culinary terms and proven ability to make soups, sauces, dressings from scratch as well as follow written and verbal instructions correctly. • Be able to prepare all items from dining room menu according to specifications and take lead position on cook line as scheduled. • Control food cost by following established portion control guidelines • Train all kitchen personnel in sanitation, equipment operation, food storage, food preparation, etc. • Monitor storeroom stock rotation, requisitions, walk-ins, and waste. • May assist in the daily meal preparation for employees. • Supervise cooking personnel. Sample, smell and observe food, conforming to recipes and standards of appearance and taste. • Handle any crisis that arises in the kitchen in a professional and understanding manner, be it a customer, a wait staff member or a kitchen employee, calling on upper management when necessary. • Perform such other related duties as directed or required. |
Qualifications: |
| PREREQUISITES: Education: High school graduate or equivalent. PROFESSIONAL REQUIREMENTS: • One year similar high-volume experience preferred. Must own chef knives; must have current Washington State food handler's or ServSafe certification. PERSONAL QUALITIES AND PHYSICAL REQUIREMENTS: Must be able to speak clearly and listen attentively. Must be able to write legibly as well as read and understand directions and instructions. Appearance must be in compliance with company guidelines; must provide company approved slip resistant shoes. Will be required to perform diverse physical tasks. Must be able to stoop, bend, grasp, and perform repetitive motions. Some walking and stair climbing. Good physical energy, stamina and agility. Exposure to wet floors. Must be able to stand for extended periods of time. Must be able to lift up to 50 pounds frequently with assistance. Must be service and safety oriented. Must possess a sense of awareness, timelines, urgency, humor, and common sense. Must be able to adapt to the isolation of national park life. |
