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 Employee Dining Room (EDR) Crew assists with all aspects of the EDR including dishwashing, cleaning, organizing, serving food, preparing food, cooking breakfast items, etc. This is a critical which role 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 at all times.
-Monitors portion size when serving diners (Crater Lake Lodge EDR only).
-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.
-Reads and follows recipes with consistency and accuracy each time.
-Accurately measures and/or weighs ingredients.
-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 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 frequent and proper handwashing.
-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, Experience, Physical Demands:
-Prior experience in seasonal hospitality, especially National Park(s), highly preferred.
-Prior experience and working knowledge of basic knife skills and cooking techniques highly preferred.
-Working knowledge of kitchen equipment, such as 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. (ServSafe is not 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.