Work in the magnificent natural beauty of Mount Rainier National Park.

Under the direction of the Paradise Executive Chef, prepare, cook, and serve food that is nutritious, safe, wholesome, eye appealing, delicious, and meets recipe and food cost specifications in a three meals per day Employee Dining Room. ​This position reports to the Executive Chef.

ESSENTIAL FUNCTIONS 

• Prepare and cook food items according to recipes and daily menus for employee meals. 

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

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

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

• Perform station checklist, check temperature logs, attend counter meetings, and maintain signage.  

• Adhere to food safety guidelines including ServeSafe and HACCP.  

• Maintain awareness of safety issues and report them immediately to your manager. 

• 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 preferred.  

• Six months culinary experience in restaurant, catering, or employee dining room required.  

• National park experience strongly preferred. 

• Possess a strong knowledge of culinary terms and practices; able to prepare items and follow recipes. 

• Knowledge of and ability to competently cook at all relevant kitchen stations.  

• Able to provide large numbers of batch meals in a timely fashion with supervision and direction.  

• Food Safety certified required. 

• Strong sanitation habits and attention to detail. 

• Ability to recognize when a problem has occurred and communicate it to management.  

 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. 

• Ability to stand for the entire workday and climb stairs regularly, often carrying a heavy load.  

• Able to withstand temperature extremes in freezer, refrigerator walk-in and grill areas. 

• Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Able to read and write work-related documents in English. 

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

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

 EQUIPMENT USED 

• Standard commercial kitchen equipment and utensils (knife, range, oven, mixer, etc.). 

• Required Personal Protective Equipment (PPE) used: gloves, cut glove, steel mesh, mitt, apron, goggles