Rocky Mountain National Park - Xanterra Travel Collection

Profile Jobs

Our cooks oversee all kitchen operations including menu prep for the café, food prep for the EDR, cooking, cleaning, dishwashing, dining room clean-up, etc. Live. Work. Explore! your talents and creativity.

Apply here

• 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.
• Preparing employee meals in a timely manner, maintaining all sanitation requirements. Cleaning, and restocking the kitchen and employee dining room.
• Responsible to maintain cleanliness of the kitchen area, working on a schedule to deep clean all equipment on a rotation basis throughout the season.
• Menu planning will be a possibility.
• Read and follow any given recipe with consistency and accuracy each time.
• Accurately measure and/or weigh ingredients.
• Perform all duties in an efficient and productive manner with little to no supervision.
• The EDR staff is responsible for all food prep, cooking, cleaning, and dishwashing.
• Monitoring FIFO (First In First Out) making sure each area is properly labeled
• Adhere to and understand ServSafe standards and practices 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.
• Ability to absorb large amounts of information in a short period of time.
• 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.
• Accepting deliveries from vendors, communicating any discrepancies or substitutions to the warehouse supervisor, EDR supervisor, or general manager.
• Accurately sort and store all inventory.
• Maintain accurate logs and records to track and account for all merchandise as it is received.
• Inspect all merchandise as it is received to ensure all is in good and usable condition, proper quantity count.
• Responsible to maintain cleanliness of the kitchen area, working on a schedule to deep clean all equipment on a rotation basis throughout the season.
• Adhere to all sanitation requirements including product rotation, temperature maintenance and record keeping, storage procedures, cooking requirements, and handling techniques.
• Maintain temperature logs as required; regularly take temperatures of food items to ensure they are not in the Temperature Danger Zone.
• Complete any designated prep list in an efficient and timely manner.
• 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 staff view. Ensure a congenial atmosphere for all.
• Maintain appearance and uniform standards.
• Work quickly, efficiently, and safely with all kitchen equipment.
• Able to work with minimum supervision, evenings, nights, weekends, and holidays.
• Perform duties outside the job classification assigned by management along with any other responsibilities deemed necessary.

Join our Rocky Mountain team!

Apply here

• 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.
• Help maintain budgeted food cost by portion control, utilizing leftovers, controlling waste, adjusting par values to meet business levels and working with crew.
• Being responsible for the kitchen and pantry, to ensure food quality and presentation.
• Monitoring FIFO (First In First Out) making sure each area is properly labeled.
• Recipe books and portion controls are in use and being followed.
• Perform an accurate inventory on all food and beverage items at the end of every fiscal month.
• Responsible for prep, set-up, service, clean up, and restocking of cook lines and appropriate prep areas.
• Responsible to maintain cleanliness of the kitchen area, working on a schedule to deep clean all equipment on a rotation basis throughout the season.
• Enforce HACCP food sanitation program for entire EDR.
• Adhere to all sanitation requirements including product rotation, temperature maintenance and record keeping, storage procedures, cooking requirements, and handling techniques.
• Maintain temperature logs as required; regularly take temperatures of food items to ensure they are not in the Temperature Danger Zone.
• Maintain awareness of food cost; prepares meals that are within the EDR budget.
• Cross-utilizes product to reduce waste.
• Read and follow any given recipes with consistency and accuracy each time.
• Accurately measure and/or weigh ingredients.
• Complete any designated prep list in an efficient and timely manner.
• Perform all duties in an efficient and productive manner with little to no supervision.
• Follow all food safety guidelines at all times, including when storing food.
• Accepting deliveries from vendors, communicating any discrepancies or substitutions to the warehouse supervisor, EDR supervisor, or general manager.
• Accurately sort and store all inventory.
• Maintain accurate logs and records to track and account for all merchandise as it is received.
• Inspect all merchandise as it is received to ensure all is in good and usable condition, proper quantity count.
• Ensure that all employees receive appropriate training for their position and training is documented appropriately.
• Work alongside staff, leading with a positive and professional example.
• Delegate tasks while leading by example.
• Ensure all schedules for the next week are checked and posted at least two weeks prior to the start of the new schedule. Posted schedules must be a finalized copy.
• Ensure all employees receive informal feedback from their supervisor on a regular basis and written evaluations, periodically.
• 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.
• Work closely with the F&B manager to ensure all prep work is complete and accurate.
• Work closely with the general manager, ordered food from Sysco and local vendors is accurate, and on schedule.
• Ensure appropriate management coverage for shifts. Cover floor management shifts as needed. 
• Maintain appearance and uniform standards.
• Work quickly, efficiently, and safely with all kitchen equipment.
• Adhere to and enforce all food safety requirements and train all employees in ServSafe protocol.