Xanterra Leisure Holding, LLC

  • Summer '18 Prep Cook

    Job Locations US-OR-Crater Lake
    Posted Date 2 months ago(4/18/2018 7:18 PM)
    Requisition ID
    Food and Beverage
  • Overview



    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 Prep Cook follows all recipes and specifications to consistently prepare food items served either in the restaurant or Employee Dining Room (EDR).



    Essential Duties and Responsibilities:


    -Performs all duties with the ultimate goal of providing exemplary guest service.


    -Performs all duties with positivity and professionalism.


    -Maintains a calm demeanor while demonstrating an appropriate sense of urgency.


    -Reads and follows recipes to prepare food according to menu specifications, including portion control, temperature, and presentation with consistency and accuracy each time.


    -Accurately measures and/or weighs ingredients to ensure consistency.


    -Completes prep list in an efficient and timely manner.


    -Performs all duties an efficient and productive manner with little to no supervision.


    -Follows all food safety guidelines at all times, including when storing food.


    -Ensures all product is dated.


    -Maintains a clean and organized workspace at all times.


    -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.


    -Maintains all sanitation requirements including food handling, product rotation, temperature, maintenance, storage procedures, and cooling requirements.


    -Maintains positive and professional communications with coworkers and management at all times.


    -Follows First In, First Out procedures at all times; uses oldest dated products first to reduce waste and ensure food safety.


    -Appropriately utilizes thaw rack to reduce food waste and to avoid aqua-thawing.


    -Assists with other Back of House (BOH) duties as time allows ensuring efficiency of entire restaurant.


    -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.


    -Wears required personal protective equipment as appropriate to the task.


    -Maintains high level of food quality at all times.


    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 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.




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