Come live and work at Crater Lake!
We are actively seeking candidates for our Summer 2018 Team who are looking to take a break from the daily grind and step into the peaceful environment of one of the world's oldest national parks.
Our operation features 2 separate areas within the Park - Rim Village and Mazama Village. We have 3 dining facilities, 3 retail outlets, a campground, cabins, and lodge. We also offer daily boat tours for our guests.
Southern Oregon offers diverse recreational opportunities for your days off - we have deserts, rainforests, mountains, marshes, and the Pacific Ocean is only a few hours away. Of course, the gem of the entire region is Crater Lake!
Summary: The Line Cook works at an advanced level in order to consistently and accurately prepare all food to spec as directed and trained by the Executive Chef and Head Chef. Maintains professionalism and poise at all times.
Essential Duties and Responsibilities:
-Performs all duties with the ultimate goal of providing exemplary guest service.
-Performs all duties with positivity and professionalism.
-Maintains positive and professional communications with all coworkers and management at all times.
-Maintains a calm demeanor while demonstrating an appropriate sense of urgency.
-Ensures assigned station is fully stocked and arranged prior to opening for service.
-Assists with other Back of House (BOH) duties as time allows ensuring efficiency of entire restaurant.
-Accurately reads ticket to ensure correct item is prepared to reduce time and product loss.
-Prepares all items to spec and at the correct doneness consistently each time.
-Maintains a clean and organized workspace throughout entire shift.
-Monitors ticket times and fire times to ensure timeliness of plates for each order.
-Follows any special requests or modifications.
-Participates in training and cross training to ensure smooth operation of restaurant.
-Assists Sous Chefs in training and orienting mid-season arrival employees to ensure smooth operation during peak season.
-Participates in regular deep cleaning projects and maintains a clean workspace in order to reduce workload during end-of-season deep cleaning and winterization.
-Communicates pars and supply needs to Sous Chef or Chef in a timely manner.
-Communicates issues directly with Sous Chef or Chef in a positive and professional manner.
-Maintains in-depth menu knowledge.
-Performs all duties to ensure no menu item is unavailable to guests at any time.
-Immediately notifies a manager upon learning of a food allergy. Never singularly handles any food allergy situation to ensure guest safety.
-Monitors window and places proper ticket with food to ensure Front of House (FOH) staff are serving the correct plates.
-Maintains positive and professional communications with expediter.
-Adheres to all food safety and sanitation requirements including, but not limited to, using a closed drink container, refraining from eating in the kitchen, keeping hair that is longer than collar length properly restrained, and maintaining a clean uniform.
-Practices frequent and proper handwashing.
-Practices good personal grooming and personal hygiene.
-Follows all procedures as they pertain to groups and tours.
-Maintains working knowledge of emergency fire evacuation and safety procedures.
-Performs all duties with consideration of the Company’s environmental commitment, especially as it pertains to natural resources, recycling, composting, and food waste.
-Performs all duties with respect to the Company’s Core Values, Mission Statement, and guest service standards.
-Cooperates with Warehouse staff in keeping the Waste Management area clean.
-Performs all duties in a safety conscious manner. Maintains a safe workplace. Reports all safety issues or potentially hazardous situations to the appropriate manager in a timely manner.
-Works safely with blades and other sharp objects so as to avoid injury. Reports any injury in a timely manner. Follows sanitation procedures in the event of a cut or other injury.
-Works safely around flames, heat, and grease so as to avoid burns, fires, or hazards.
-Completes all assigned or unassigned side work prior to clocking out.
-Checks out with Sous Chef or Chef on duty prior to clocking out.
-Follows Company policy and procedures; refrains from eating in the kitchen other than for tastings; refrains from cooking food for staff; leads by example.
-Performs other duties as assigned with positivity and professionalism.
Supervisory Responsibilities: None.
Qualifications, Experience, Physical Demands:
-Prior experience in seasonal hospitality, especially National Park(s), preferred.
-Culinary Degree or Certification preferred.
-Current Oregon Food Handlers card required; Company will provide opportunity for certification for employees not in possession of up-to-date card. (Only the 5-year ServSafe program is recognized in Oregon.)
-Ability to communicate effectively and accurately in a diverse environment.
-Demonstrated ability to work in an organized, detail-oriented, accurate, efficient, and personable manner at all times.
-Ability to remain flexible and teamwork-oriented.
-Physically able to: repeatedly lift up to 50 pounds, repeatedly twist/bend/reach throughout shift, stand/walk steadily throughout shift, work a full shift getting only those breaks as required by Oregon state law, work under normal kitchen conditions including heat, steam, grease, noise, coolers, freezers, wet floors, inclement weather, etc.