Line Cook - National Park Inn - Summer Seasonal

Compensation Hourly: $22.66 Benefits Sick Pay (Sick Leave is provided in accordance with Washington State law, allowing employees to accrue one hour of sick leave for every 40 hours worked, to be used for personal illness, family care, and other qualifying reasons). Employee Discounts, Recreation Program, Employee Assistance Program; Housing & Meal Plan Available. Essential Functions Prepare and cook food items according to recipes, daily menus, and supervisor instructions. Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards. Monitor menus and spending in order to ensure meals are prepared economically. Operate 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. Provide guidance to less experienced cooks and prep cooks. Adhere to food safety guidelines including ServSafe and HACCP. Clean and inspect kitchen equipment, appliances, and work areas to ensure cleanliness and functional operation. Maintain awareness of safety issues and report them immediately to your manager. Perform such other related duties as directed or required. Skill and Knowledge Requirements High School Diploma/G.E.D. equivalent required. Culinary school diploma preferred. At least one year culinary experience in a full-service restaurant required; national park experience strongly preferred. Possess strong knowledge of culinary terms and practices; able to prepare items “from scratch” and follow recipes. Strong knowledge of and ability to competently cook at all kitchen stations. Able to complete all Cook 2 tasks with ease and accuracy. Possess or be able to successfully complete ServSafe certification. Strong sanitation skills and attention to detail. Physical and Mental Requirements The ability to move about 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; 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 the entire shift and climb steps regularly while carrying 20-30 lbs. Withstanding temperature extremes in freezer, refrigerator, walk-in and grill areas. Physical presence at the job site is essential to perform job duties. Speech recognition and clarity, including the ability to understand the speech of guests and co-workers and the ability to speak clearly to be understood by same in English; ability to read and write work-related documents in English. Equipment Used Typical professional kitchen equipment and utensils (knife, range, oven, mixer, etc.). Required Personal Protective Equipment (PPE) used: gloves, goggles, apron, cut glove, steel mesh, mitts. #J-18808-Ljbffr Guest Services Inc