Line Cook

At several kitchen stations, prepare, cook, and serve food in a three meals per day Dining Room that are nutritious, safe, wholesome, eye appealing, delicious, and meet recipe and food cost specifications. 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 several food stations, including performing station checklist, temperature log, counter meeting, and signage Requisition food supplies, kitchen equipment and appliances based on estimates of future needs Adheres 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 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 Knowledge of and ability to competently cook at several kitchen stations; able to complete all Cook 3 tasks with ease and accuracy Six months of culinary experience in full-service restaurant required; national park experience strongly preferred Possess or be able to successfully complete ServSafe certification; strong sanitation skills Possess knowledge of culinary terms and practices; able to prepare many items “from scratch” 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 recogn