Compensation Amount:

78,249.60 USD AnnualOversee all aspects of the culinary operations at Rainier Guest Services to maintain a consistently high standard of cleanliness and food excellence. Ensure that all foods for Dining Rooms, Employee Dining Rooms, Café, and quick service outlets are nutritious, safe, wholesome, eye appealing, delicious, and meet recipe and food cost specifications. Supervise chefs, cooks, and utility staff to ensure tasks are completed in safe and efficient manner. This position is based in the Ashford Office but may be based at the Paradise Inn during the summer season. This position reports to the Operations Manager.

Job Description:

ESSENTIAL FUNCTIONS 

Create and maintain employee schedules, Dining Room and EDR menus, payroll, and food and supply orders. 

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

Schedule Kitchen personnel according to forecasted visitation and guest levels. 

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

Communicate regularly and professionally with numerous people including General Manager, Food & Beverage Manager, Dining Room staff, Warehouse Manager, Human Resources, and Laundry Staff to ensure efficient operation of restaurant. 

Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards. 

Monitor menus and spending in order to ensure that meals are prepared economically. 

Operate food station, including performing station checklist, temperature log, counter meeting, and signage.  

Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. 

Provide guidance to less experienced cooks and prep cooks. 

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

Regularly inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. 

Attend and participate in safety meetings and National Park Service inspections. 

Conduct regular department meetings. 

Under guidance of General Manager, participate in and give working direction for pre and post season setup / teardown. 

Manage staff appropriately to enforce standards and minimize personnel conflicts. 

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

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 or more 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 precarious 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. 

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!