Xanterra Leisure Holding, LLC

  • Employee Dining Room Cook, Rocky Mountain, Summer 2019

    Job Locations US-CO-ESTES PARK
    Posted Date 3 months ago(2/12/2019 10:54 AM)
    Requisition ID
    Food and Beverage
  • Overview

    Primary responsibilities include preparing employee meals in a timely manner, maintaining all sanitation requirements, cleaning and restocking the kitchen and employee dining room, and accepting food deliveries. Must read and follow recipes/directions from supervisor. Job includes heavy lifting and cleaning heavy equipment. Previous cooking experience required; group-cooking experience preferred. This position works alone and must be capable of independent, reliable, quality work. The season at Rocky Mountain National Park runs from approximately mid-May until mid-October.


    All positions at Rocky Mountain are full-time seasonal positions, there are NO full-time year round positions. 


    • Perform all duties toward the goal of providing excellent guest service in an efficient manner.
    • Perform all duties with respect to the Company’s Core Values, Mission Statement, and guest services standards.
    • Responsible for prep, set-up, service, clean up, and restocking of cook lines and appropriate prep areas.
    • Adhere to all sanitation requirements including product rotation, temperature maintenance and record keeping, storage procedures, cooking requirements, and handling techniques.
    • Ability to complete orders, by the plate or the pan, properly, according to approved menu specs, and in a timely manner.
    • Ability to work from prep and par lists and follow standardized recipes. Commit food specifications to memory.
    • Develop and maintain positive communication and teamwork with all co-workers and supervisors.
    • Conduct should be professional, with the awareness that all actions and communications are within staffs view.  Ensure a congenial atmosphere for all.
    • Maintain appearance and uniform standards.
    • Work quickly, efficiently, and safely with all kitchen equipment.


    • Previous line or batch cooking experience.
    • Knowledge of basic sanitation and kitchen equipment skills.
    • Comprehending and extending/converting recipes.
    • Ability to absorb large amounts of information in a short period of time.
    • Adhere to and understand ServSafe standards and practices.
    • Thoroughly complete all assigned food preparation and side work duties in a timely manner.
    • Responsible for prep set-up, service, clean up, and  restocking of line and prep areas.
    • Ability to follow directions.
    • Must be able to stand for long periods of time, approximately 8 hours.
    • Ability to work in a hot environment for long periods of time, approximately 8 hours.
    • Must be able to lift and carry a minimum of 50 pounds.
    • Must be able to bend, stretch, and reach for extended periods of time.
    • Perform all daily cleaning assignments as scheduled by supervisor.


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