Cook

ExplorUS; Port Angeles (WA); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Employee housing

Benefits package

Job summary

Olympic National Park is hiring a Cook to prepare food items according to Corporate recipes and established standards, contributing to extraordinary hospitality while supporting a premier dining experience at the park.

You will work with the kitchen team under the supervision of the Executive Chef, maintaining safety logs, and ensuring guest satisfaction in a fast-paced environment. Certification in ServSafe or State Food Handling is required.

Qualifications

• High School Diploma or equivalent.
• Culinary training/experience (1 year minimum).
• ServSafe or State Food Handler Certification per policy.

Responsibilities

• Assist Kitchen Manager and Lead Cook to ensure menu and guest service expectations meet Corporate F&B standards.
• Be a strong member of a culinary team focused on exceeding expectations with a positive attitude.
• Adhere to Company recipes and Safe Food Handling procedures to deliver exceptional guest experiences.
• Complete required food and safety logs per Company procedures and Federal, State, and Local regulations.
• Work varying shifts including day, night, weekends and holidays as requested.
• Understand ISO management systems, Health and Safety standards, policies and initiatives and responsibilities within these areas.
• Adhere to Duties Checklist and other duties as assigned.

Skills

Food safety

Teamwork

Communication

Stamina

Education

High School Diploma

Job description

At Olympic National Park, every day is an adventure — where rugged beauty, dramatic landscapes, and rich natural history come together to create a truly unforgettable workplace. Offering competitive pay, employee housing and benefits.

Title

Cook

Reports To

Executive Chef

Department

Food & Beverage

Summary of Position

Responsible for preparing food items in accordance with Corporate recipes and established standards in the Company's efforts to deliver extraordinary hospitality.

Responsibilities

• Assist the Kitchen Manager and Lead Cook in ensuring that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as set forth by the Employee Handbook, are being met or exceeded.
• Become a strong member of an efficient and highly motivated culinary team focused on surpassing expectations by presenting a positive, can-do attitude every day.
• Adhere to defined Company recipes and Safe Food Handling procedures in order to deliver an exceptional guest experience.
• Complete all required food and safety logs in a timely and efficient manner per Company procedures and Federal, State, and Local regulations
• Comply with time and attendance policies and be able to work a variety of day, night, weekend and holiday shifts as requested
• Understand Company's ISO (Environmental & Quality) management systems, Health and Safety standards, policies, goals and initiatives and meet the specific responsibilities within these areas
• Adherence to Duties Checklist and other duties as assigned

Position Requirements

• Obtain ServSafe or State Food Handler Certification in accordance with F&B company policy
• Knowledge of food preparation and storage, sanitation requirements and commercial kitchen equipment
• Strong communication and interpersonal skills with the ability to interact with many types of personalities in a positive and productive way
• Majority of shift will be spent on feet in a fast-paced environment and in close proximity to other people
• Ability to lift 25 lbs. frequently and up to 50 lbs. occasionally. Frequent bending, twisting, lifting and squatting will be required

Knowledge and Experience

Education: High School Diploma or equivalent

Experience: Culinary training/experience (1 year minimum)

Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.