Bring culinary expertise to life with a National Park as your backyard!

Job Description:

Under the direction of the Executive Chef, assist in the management all aspects of the culinary operations at Paradise Inn to maintain a consistently high standard of cleanliness and food excellence.  Provide up to 1,200 covers per day over three daily meals.  Ensure that all foods for Dining Room, Employee Dining Room, and Café 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.  Manage the culinary operation in the absence of the Executive Chef.

ESSENTIAL FUNCTIONS

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

• Assist in training and supervision  of staff on safety and procedures including recipes and plate presentation

• Communicate regularly and professionally with numerous people including general manager, food & beverage manager, dining room staff, warehouse manager, and laundry staff to ensure efficient operation of restaurant

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

• Attend and participate in safety 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

• Assist in maintenance of 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 years culinary experience in full-service restaurant required; national park experience strongly preferred

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

• Possess or be able to successfully complete ServSafe Manager certification

Physical and Mental Requirements

• Move about 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; move in a constantly changing environment

• Lift, carry, and push up to 10 lbs. regularly, 15-20 lbs. frequently, and up to 30 lbs. occasionally

• Able to stand for extended periods

• Climb steps regularly

• Speech recognition and clarity, including the ability to understand the speech of co-workers and the ability to speak clearly to be understood by same 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 (phone system, fax, copier, scanner)

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

• of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers 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

• Commercial Kitchen Machinery, Appliances, Tools, and Utensils.

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!