LINE COOK
Glacier Park INC - Glacier National Park, MT

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Works on the line, to produce quality hot/cold food for guests and employees in a clean, safe, sanitary environment. Follows company recipes and gives personal best in service. Will also assist in preps, dishes and other departments as requested or necessary.

Responsibilities:

  • Assists in all bi-monthly inventories.
  • Assists in development of Second Cooks.
  • May periodically train new employees or staff from other departments.
  • Assists in the monitoring of all pre-set food and labor budgets and costs.
  • Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
  • Completes GPI Sanitation program and complies with all health and safety codes in handling and storage of all food products and kitchen equipment.
  • Enforces all company policies, regulations, and standards as set by the Executive Chef and Company.
  • Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items in accordance with prescribed recipes.
  • Slices, grinds, and cooks meats and vegetables using a full range of cooking methods.
  • Produces a quality product in a timely fashion for guests and staff.
  • Replenishes service lines as needed.
  • Reports to work on time in a neat and clean uniform.
  • Takes leadership responsibility during absence of the Location Chef and Sous Chef.
  • Uses dish machine to properly and safely clean dishes, utensils, pots, pans, and glassware.
  • Works in designated station as set by Location Chef and/or Sous Chef.


  • Qualifications:
    • 2-3 years experience as a Lead Cook, First Cook, or is a culinary school graduate preferred.
    • Good organization and communication skills required.
    • Must be familiar with the operation of kitchen equipment.
    • Must be knowledgeable in plate presentation – depth, flavor and guest needs.
    • Must be team-oriented, positive and upbeat.
    • Must have capability to demand quality and maintain guest satisfaction with tact and discretion.
    • Must have general knowledge of all areas of food preparation, specifically soups, sauces, entrees, vegetable preparation and a la carte cooking.
    • Sanitation certification preferred.
    • Should be able to read and write clearly.
    • Strong interpersonal skills required.
    • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
    • Strong knife skills and ability to accomplish tasks as directed by Sous or Location Chef.

    Work Environment:

  • Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 pounds, and repetitive motions.
  • Kitchen environment may have times of high noise levels.
  • Kitchen/EDR in a historic hotel/motor inn. Climate control may or may not be present.
  • Non-smoking environment.
  • Varied hours, both AM & PM.

  • Glacier Park INC - 21 months ago - save job
    About this company
    Glacier Park, Inc. (GPI) is an independent hotel operator in the Glacier National Park area and the city of Whitefish in Northwest Montana....