Line Cook - Summer Seasonal

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 that 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. 

• Adheres to food safety guidelines including ServSafe and HACCP. 

• Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. 

• Maintain awareness of safety issues and report them immediately to your manager. 

• Performs such other related duties as directed or . 

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE 

• High School Diploma/G.E.D. equivalent . Culinary school diploma preferred. 

• At least one year culinary experience in 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 20-30lbs. 

• 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