Xanterra Leisure Holding, LLC

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Summer '18 Employee Dining Room (EDR) Cook

Summer '18 Employee Dining Room (EDR) Cook

Requisition ID 
2017-14997
Job Locations 
US-OR-Crater Lake
Posted Date 
11/10/2017
Category 
Food and Beverage

More information about this job

Overview

Crater

 

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!

Responsibilities

 

 

Summary: The Employee Dining Room (EDR) Cook is responsible for cooking healthy and delicious meals for employees. Also assists with all aspects of the EDR including dishwashing, cleaning, organizing, serving food, etc. This is a critical role which sets the tone for all Company staff at Crater Lake National Park.

Essential Duties and Responsibilities:

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

-Treats all employees as “internal guests”.

-Provides a clean and healthy environment for “internal guests” to dine.

-Ensures that all diners swipe their card and print receipt prior to eating. Assists with teaching new employees how to use the touchscreen system.

-Monitors serving line, salad bar, desert area, beverage line, etc. to ensure cleanliness and at all times.

-Monitors portion size when serving diners (Crater Lake Lodge EDR only) to reduce waste.

-Follows food sanitation procedures when restocking items; ensures older product is on top and newer product is on bottom. Uses a clean container each time.

-Maintains temperature logs as required; regularly takes temperatures of food items to ensure they are not in the Temperature Danger Zone.

-Follows all procedures and uses appropriate tools/chemicals to ensure that all dishes, utensils, cookware, pots, pans, or any other items, are thoroughly cleaned and sanitized in a timely manner.

-Practices frequent and thorough handwashing throughout entire shift, especially prior to touching any food, clean dishes, or other washed items.

-Wears gloves when handling ready-to-eat foods.

-Changes gloves frequently and after any possible contamination has occurred.

-Wears gloves or other Personal Protective Equipment as suited to the task at hand.

-Monitors all equipment and supplies and communicates any needs to the Sous Chefs or Chef in a timely manner.

-Cleans and sanitizes tables and chairs.

-Sweeps and mops floors; ensures floors are free of clutter or safety hazards at all times.

-Cleans floor mats, walls, baseboards, and other surfaces as directed.

-Monitors entire EDR to ensure any trash or recycling is disposed of in the proper receptacle in a timely manner.

-Restocks dishes, utensils, napkins, etc. in a timely manner.

-Assists with any other duties as needed in the kitchen.

-Clocks out to eat meals; only eats food on the clock as part of tastings.

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

-Maintains constant communications with EDR Supervisor and Chefs especially as it pertains to food usage and product availability.

-Prepares meals with creativity and awareness of the community palate; ensures meals are appealing to the majority of diners.

-Prepares meals with awareness to holding temperatures and durability on a steam table or salad bar.

-Prepares meals with awareness of time management. Does not plan or prepare a meal that will cause a line to develop – this will delay staff from returning to their workplace in a timely manner and thus negatively impact “external guest” service.

-Maintains awareness of food cost; prepares meals that are within the EDR budget.

-Cross-utilizes product to reduce waste.

-Reads and follows any given recipes with consistency and accuracy each time.

-Accurately measures and/or weighs ingredients.

-Completes any designated 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 EDR.

-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 EDR Supervisor or Chef in a timely manner.

-Communicates issues directly with EDR Supervisor or Chef in a positive and professional manner.

-Performs all duties to ensure no menu item is unavailable to “internal 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.

-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 good personal grooming and personal hygiene.

-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.

-Performs other duties as assigned with positivity and professionalism.

Supervisory Responsibilities: None.

 

 

Qualifications

 

 

 

Qualifications, Experience, Physical Demands:

-Prior experience in seasonal hospitality, especially National Park(s), highly preferred.

-Culinary degree or certification highly preferred.

-Working knowledge of kitchen equipment, such as fryers, ovens, industrial dish machines, chemical dispensers, garbage disposals, 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.

-Ability to consistently and accurately follow directions from supervisors and managers.

-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.

 

 

EEO/AA/M/F/Disabled/Veterans

 

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