Cook

Description:

Cook III:  Learn complete function of A.M. kitchen operations. Cook, plate, serve lunch and dinner menu with speed, accuracy and high quality standards. Prep and maintain A.M. kitchen productivity and cleanliness.

Cook II:  Learn complete function of P.M. kitchen operations. Cook, plate, serve lunch and dinner menu with speed, accuracy and high quality standards. Prep and maintain P.M. kitchen productivity and cleanliness.

Cook I:  Know A.M. and P.M. kitchen menu. Assist in the training of Cook II's and Cook III's. Know the basic sauces, dressings, soups; train in more advanced kitchen techniques with Sous Chef and Kitchen Manager.

Duties:

Cook III:  Learn menu and plate presentations according to Kitchen Manager's standards.

Cook eggs in any style customer wishes with minimal waste.

Understand colors and textures in food.

Cook meats and hold in proper atmosphere according to established guidelines.

Prep all menu items for morning service.

Cook, plate and service food with speed, accuracy and pleasing plate presentations in accordance with established guidelines. Be able to serve 80+ customers by yourself in one eight hour shift.

Have prep ready for next rotation shift.

Understand what is required to prep by basing your forecasts on house guests and/or past experience.

Know the name of each item being served and its ingredients.

Communicate in a timely manner with kitchen staff regarding specials and/or items we are short on or out of.

Keep station cleaned, organized and up to health code standards.

Learn how to properly maintain and clean all equipment in kitchen.

Work without supervision in a professional and high quality standard.

Help in any kitchen position that needs assistance.

Cook II:    Must be able to work Cook III positions with ease and accuracy.

Know menu and plate presentations according to Kitchen Manager's standards.

Prep, cook and plate food quickly and accurately, maintaining high quality standards.

 Keep workstation clean at all times.

Have the ability to communicate with wait staff in a timely and professional manner.(i.e.' Specials, out of stock, customer requests, etc.)

Know the names of each item prepared how it is prepared and its ingredients.

Work without supervision in a professional manner.

Help in any kitchen position that needs assistance.

Cook I:  Must be able to work Cook II and Cook III positions with ease and accuracy.

Know all health codes according to dress, food storage, food preparations, sanitation, chemical mixtures, internal temperatures and rotation of stock.

Assist Sous Chef and Kitchen Manager in training of new kitchen staff.

Be able to cook 120+ meals with no assistance other than getting more stock items for production.

Understand the basics of soup, sauces, dressings and meat, poultry and fish fabrications.

Help in any kitchen position that needs assistance.

Performs such other duties as directed or required.

Qualifications:

Cook III: General food prep, pantry or fast food experience.

Cook II:  Be able to fulfill Cook III duties and responsibilities and have minimum one year experience in the restaurant field.

Cook I:  At least two years experience on a working line and be able to fulfill duties and responsibilities of Cook II and Cook III.

All kitchen positions:  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.

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 30 pounds frequently.

Must be service and safety oriented.  Must possess a sense of awareness, timelines, urgency, humor, and common sense.  Must live in local community or in park.  Must be able to adapt to the isolation of national park life.