Do you want to work at the tallest volcano in the lower 48?  The 5th highest peak in the continental United States?  The 5th national park in the United States?  A place recognized around the world for the incredible fields of wildflowers below numerous glaciers?  Do you have what it takes to help us provide great guest service in this beautiful national park?
Join the Rainier Guest Services team at Mount Rainier National Park.  If you have the skills and passion for national park work we would love to talk to YOU!
Under the direction of Lead EDR Cook, prepare, cook, and serve food in a three meals per day Employee Dining Room that are nutritious, safe, wholesome, eye appealing, delicious, and meet recipe and food cost specifications.
This is a seasonal position from May to October.

DUTIES

ESSENTIAL FUNCTIONS


Prepare and cook food items according to recipes, daily menus, and supervisor instructions


Clean and inspect kitchen equipment and appliances, and work areas to ensure cleanliness and functional operation


Operate all food stations, including performing station checklist, temperature log, and signage


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


Provide guidance to EDR Attendants


Adhere to food safety guidelines including ServSafe and HACCP


Attend and participate in safety meetings


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



QUALIFICATIONS

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

High School Diploma/G.E.D. equivalent required; Culinary school diploma preferred
Knowledge of and moderate 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
Three months culinary experience in restaurant, catering, or employee dining room required; national park experience strongly preferred
Possess or be able to successfully complete ServSafe certification; strong sanitation skills
Possess strong knowledge of culinary terms and practices; able to prepare items and follow recipes

 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 15 lbs. regularly, 20-30 lbs. frequently, and up to 50 lbs. occasionally
Able to withstand temperature extremes in freezer, walk-in refrigerator, and cooking areas
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; ability to read work-related documents in English
Physical presence at the job site is essential to perform job duties