Employee Dining Room Cook

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, daily menus. Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. Operate all 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. Adhere to food safety guidelines including ServeSafe and HACCP. Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards. 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. 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. Food Safety certified required and strong sanitation habits. Strong customer service abilities; actively looks for ways to assist customers and coworkers. Ability to recognize when a problem has occurred and communicate it to management. Possess strong knowledge of culinary terms and practices; able to prepare items and follow recipes. 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 shoulde