Employee Dining Room Cook - Sunrise Day Lodge - Seasonal - $16.50

JOB SUMMARY
Under the direction of the Paradise Executive Chef and Park Executive Chef, 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.

ESSENTIAL FUNCTIONS
Prepare and cook food items according to recipes, daily menus. 
Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
Operate all food station, including performing station checklist, temperature log, counter meeting, and signage. 
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Adhere to food safety guidelines including ServeSafe and HACCP. 
Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards.
Maintain awareness of safety issues and report them immediately to your manager.
Performs such other related duties as directed or required.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE
High School Diploma/G.E.D. equivalent required; Culinary school diploma preferred. 
Six months culinary experience in restaurant, catering, or employee dining room required; national park experience strongly preferred.
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. 
Food Safety certified required and strong sanitation habits.
Strong customer service abilities; actively looks for ways to assist customers and coworkers. 
Ability to recognize when a problem has occurred and communicate it to management. 
Possess strong knowledge of culinary terms and practices; able to prepare items and follow recipes.

PHYSICAL AND MENTAL REQUIREMENTS
Moving about on foot 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, or otherwise move in a constantly changing environment. 
Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
Ability to stand for the entire workday.    
Climbing steps regularly. 
Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
Reading and writing work-related documents in English.
Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
Physical presence at the job site is essential to perform job duties.