Seasonal Cook

Job Overview Stovepipe Wells is an 80‑room hotel, restaurant, bar, pool, gas station, general store, and gift shop located at Stovepipe Wells in Death Valley National Park. The Cook will perform kitchen duties for Stovepipe Wells’ various eateries as needed, working under the direction of the Sous Chef and F&B Manager. Responsibilities Take direction from Sous Chef and F&B Manager. Communicate effectively with kitchen staff, visitors, servers, and coworkers. Know all menu and drink items, ingredients, processes, documentation, and labeling practices. Maintain clean and sanitized work areas, adhere to CA Food Handling Safety Standards, and ensure proper labeling and storage. Maintain a current CA Food Handler Card and follow all kitchen practices. Stay open to education, training, coaching, and continuous learning to improve skills. Stock and organize supplies, refrigerated and frozen items in a maintained, organized environment. Complete all food safety checks, handwashing, cleaning, sanitizing protocols, and wear gloves as required. Complete all food safety training to ensure compliance. Exercise diligence in food safety processes and participate in audits and corrective actions directed by leadership. When ill, do not work and report illness to the management team. Answer server and guests’ questions via the server, being friendly and accommodating. Be dressed in a clean, pressed, and complete uniform with nametag. Wear clean, proper footwear. Be helpful and professional with coworkers, respectfully starting and ending shifts on time, and leaving the station clean, organized, sanitized, and prepared for the following shift. Other duties as assigned: This job description is an overview of the scope of responsibilities for this role and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this role, the responsibilities of this position may change; the employee must be prepared to accept new responsibilities and transfer others. Work Location and Schedule Position is on‑site at Stovepipe Wells; due to the in‑person nature of the hospitality business, the cook must work in the park. Complimentary shuttle service is available to and from work from Amargosa Valley and Beatty at designated times determined by operations. Stovepipe Wells Village is open every day. The cook must be willing to work a flexible schedule that may include nights, weekends, holidays, and overtime to support kitchen operations. Qualifications Able to work and thrive in Death Valley National Park. Ability to follow Sous Chef kitchen requirements and comply with the concessions contract. 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. Current CA Food Handlers Certification Card required. Minimum 2‑year food and beverage experience required. Compensation Hourly pay of $21.00 (fixed rate). On‑site housing is available. Equal‑Opportunity Employer Statement Destination Death Valley is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law. #J-18808-Ljbffr