Compensation Amount:

33.54 USD HourlyManage the administrative aspects of the culinary operations to maintain a consistently high standard of cleanliness and food excellence. Complete regular kitchen-oriented administrative tasks including ordering, inventory, staff scheduling, and payroll. Complete safety-oriented tasks including regular safety inspections, cut-glove training, and other training as necessary. Ensure that all foods over three daily meals for Dining Room and Employee Dining Room are nutritious, safe, wholesome, eye appealing, delicious, and meet recipe and food cost specifications. Supervise cooks and utility staff to ensure tasks are completed in a safe and efficient manner. This position reports to the Executive Chef.

Job Description:

Wage: $33.54 - $33.54

Benefits: Sick Pay (Sick Leave is provided in accordance with Washington State law, allowing employees to accrue one hour of sick leave for every 40 hours worked, to be used for personal illness, family care, and other qualifying reasons.); Employee Discounts, Recreation Program, Employee Assistance Program; Housing & Meal Plan Available

ESSENTIAL FUNCTIONS 

Monitor, problem solve, and direct workers to ensure efficient and safe completion of all culinary tasks daily. 

Train new staff on safety and procedures including recipes and plate presentation, including food temperature checks and other ServSafe/HACCP standards, cut gloves and other training as needed. 

Communicate regularly and professionally with numerous people including general manager, dining room staff, warehouse manager, and laundry staff to ensure efficient operation of restaurant and EDR. 

Ensure that the entire department adheres to food safety guidelines including ServSafe and HACCP. 

Attend and participate in safety meetings including National Park Service Inspections.  

Conduct regular department meetings. 

Manage staff appropriately to enforce standards and minimize personnel conflicts. 

Maintain department records such as schedules, payroll, food safety logs, inspection logs, and receiving invoices. 

Schedule Kitchen personnel according to forecasted visitation and guest levels. 

Following recipes and daily menus, perform line cook duties as needed, focusing on breakfast and lunch shifts. 

Performs such other related duties as directed or required. 

 

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE 

High School Diploma/G.E.D. equivalent required. Culinary school diploma strongly preferred. 

Three years culinary experience in full-service restaurant required. National Park experience strongly preferred. 

Prior experience in a lead or supervisory capacity required. 

Strong knowledge of and ability to competently cook at all kitchen stations. Able to complete all Cook 1 / Line Cook tasks with ease and accuracy. 

Possess strong knowledge of culinary terms and practices; able to prepare items “from scratch” and follow recipes. 

Moderate computer knowledge and ability including Microsoft Windows, Outlook, Word, Excel, POS system. 

Possess or be able to successfully complete ServSafe certification required. 

Strong sanitation skills/habits including attention to detail. 

 

 PHYSICAL AND MENTAL REQUIREMENTS 

Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 

Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.  

Able to stand for extended periods of time and climb stairs regularly while carrying heavy load.  

Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. 

Proper usage and handling of carious kitchen machinery to include slicers, ovens, stove, grinders, mixers and other kitchen-related equipment. 

Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. 

Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly to be understood by customers and co-workers in English. 

Able to read and write work-related documents in English. 

Physical presence at the job site is essential to perform job duties. 

  

EQUIPMENT USED 

Typical professional kitchen equipment (knife, range, oven, mixer, etc.)  

Typical office equipment (computer, phone system, fax, copier, scanner, among others.) 

Required Personal Protective Equipment (PPE) used: gloves, goggles, apron, mesh ‘cut’ glove, oven mitts 

Ascending to 14,410 feet above sea level, Mount Rainier is an iconic point in the Washington landscape. Our associates gain valuable experience here while meeting guests and coworkers from around the world, and in their free time they have a magical world of pristine mountain meadows, majestic waterfalls, peaceful old-growth forests, and much more to explore! While we operate year-round, our primary season is the summer months, with most employment opportunities available between April and October. Our All-Star team members enjoy fantastic perks and an amazing work environment!