Line cook
Mt. Rainier - Mount Rainier National Park, WA

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DESCRIPTION

POSITION SUMMARY: Line cook at National Park Inn Seasonal position from April to Oct. 31 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. NATURE AND SOURCE OF SUPERVISION: Kitchen Manager

DUTIES

KEY JOB ACCOUNTABILITIES: * Promotes the spirit and intent of Guest Services Hospitality Standards. * Must be able to work Cook II & 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.

QUALIFICATIONS

PREREQUISITES: Education: High school graduate. PROFESSIONAL REQUIREMENTS: * Be able to fulfill Prep Cook Duties and responsibilities and have minimum one year experience in the restaurant field; must have a current Washington food handler's or ServSafe certification. PERSONAL QUALITIES AND PHYSICAL REQUIREMENTS: 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; must provide company approved slip resistant shoes. 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 50 pounds frequently. Must be service and safety oriented. Must possess a sense of awareness, timelines, urgency, humor, and common sense. Must be able to adapt to the isolation of national park life. KEY JOB ACCOUNTABILITIES: • Promotes the spirit and intent of Guest Services Hospitality Standards. • Must be able to work Cook II & 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.