Line Cook Royal Gorge Route Railroad

Fremont Economic Development Corporation; Colorado; On-site; USD 30,000 - 45,000; Full time

Job summary

A regional transportation services organization in Colorado is seeking line cooks to perform various food preparation duties. Responsibilities include maintaining kitchen safety and quality, ensuring accurate food production, and working effectively in a fast-paced environment. Ideal candidates will have strong teamwork skills and a commitment to quality service. Previous cooking experience is preferred but not mandatory.

Qualifications

• Prior cooking experience in a restaurant preferred but not required.
• English language and professional communication skills are required.
• Commitment to quality service and food knowledge.

Responsibilities

• Prepares a variety of food items for cooking in various kitchen equipment.
• Maintains quality and safety of products served.
• Stocks and maintains sufficient levels of food products.
• Follows proper plate presentation and garnish setup for all dishes.

Skills

Ability to take direction

Teamwork

Problem-solving abilities

Ability to work under pressure

Professional communication skills

Job description

About Us:

The Royal Gorge Route Railroad carries over 200,000 guests from around the world through Colorado's Royal Gorge. Our focus is on providing an outstanding, safe, and consistently fantastic experience across all touch points while on property and onboard the train. The Royal Gorge Route employs up to approximately 300 staff members during peak seasons, with about 75 on duty at any one time. Our train consist currently supports up to 800 passengers per run, and includes several dome cars, classic dining cars, bar cars, coach cars and open-air cars -- all of which are supported by onboard kitchens and full bars, as well as a scratch‑cooking commissary kitchen, ticketing operation and retail experience in the Santa Fe Depot.

Summary:

Line cooks perform all food preparation duties and ensure all food production is completed accurately, safely and timely to guests’ expectations.

Essential Functions

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment
• Assumes 100% responsibility for quality and safety of products served
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures
• Stocks and maintains sufficient levels of food products at each train kitchen to assure a smooth service period
• Portions food products prior to cooking according to standard portion sizes and recipe specifications
• Maintains a clean and sanitary work station area including tables, shelves, grills, panini grills, fryers, microwaves, sauté burners, convection oven, flat top range, and refrigeration equipment
• Prepares item for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating
• Follows proper plate presentation and garnish set up for all dishes
• Handles, stores, and rotates all products properly
• Assists in food prep assignments at the depot during off-peak periods as needed
• Closes the kitchen properly and follows the closing checklist for kitchen stations and/or assists others in closing the kitchen
• Attends all scheduled employee meetings and brings suggestions for improvement
• Performs other related duties as assigned by culinary leads or the Executive Chef
• Prior cooking experience in a restaurant preferred but not required
• English language and professional communication skills are required
• Ability to take direction and work under moderate supervision
• Ability to work in a team environment
• Ability to work quickly, calmly, and effectively under pressure
• Must have problem-solving abilities, be self‑motivated, and organized
• Commitment to quality service and food knowledge

Working Conditions/Essential Job Functions

• This position will spend 99% of the time standing and 1% of the time sitting
• Fast‑paced; constantly moving
• Must stand, stoop, reach and use fine motor skills in a kitchen environment
• Reading, speaking and listening are used continuously
• Occasional environmental exposures to cold, heat, and water
• Must be able to lift and carry up to 50 pounds regularly

Disclaimer: The duties and responsibilities described above are not a comprehensive list and additional tasks may be assigned to the employee, time to time; the scope of the job may change as necessitated by business demands.