CHRISTIAN CHEFS INTERNATIONAL
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Job ID #809

This Position Has Expired

Crater Lake National Park

LocationCrater Lake, Oregon (USA)
UpdatedFebruary 07, 2018
Position
TitleLine Cook
Responsibilities-Ensures assigned station is fully stocked and arranged prior to opening for service.

-Assists with other Back of House (BOH) duties as time allows ensuring efficiency of entire restaurant.

-Accurately reads ticket to ensure correct item is prepared to reduce time and product loss.

-Prepares all items to spec and at the correct doneness consistently each time.

-Maintains a clean and organized workspace throughout entire shift.

-Monitors ticket times and fire times to ensure timeliness of plates for each order.

-Follows any special requests or modifications.

-Participates in training and cross training to ensure smooth operation of restaurant.

-Assists Sous Chefs in training and orienting mid-season arrival employees to ensure smooth operation during peak season.

-Participates in regular deep cleaning projects and maintains a clean workspace in order to reduce workload during end-of-season deep cleaning and winterization.

-Communicates pars and supply needs to Sous Chef or Chef in a timely manner.

-Communicates issues directly with Sous Chef or Chef in a positive and professional manner.

-Maintains in-depth menu knowledge.

-Performs all duties to ensure no menu item is unavailable to guests at any time.

-Immediately notifies a manager upon learning of a food allergy. Never singularly handles any food allergy situation to ensure guest safety.

-Monitors window and places proper ticket with food to ensure Front of House (FOH) staff are serving the correct plates.

-Maintains positive and professional communications with expediter.

-Adheres to all food safety and sanitation requirements including, but not limited to, using a closed drink container, refraining from eating in the kitchen, keeping hair that is longer than collar length properly restrained, and maintaining a clean uniform.

-Practices frequent and proper hand-washing.

-Practices good personal grooming and personal hygiene.

-Follows all procedures as they pertain to groups and tours.

-Maintains working knowledge of emergency fire evacuation and safety procedures.

-Performs all duties with consideration of the Company’s environmental commitment, especially as it pertains to natural resources, recycling, composting, and food waste.

-Performs all duties with respect to the Company’s Core Values, Mission Statement, and guest service standards.

-Cooperates with Warehouse staff in keeping the Waste Management area clean.

-Performs all duties in a safety conscious manner. Maintains a safe workplace. Reports all safety issues or potentially hazardous situations to the appropriate manager in a timely manner.

-Works safely with blades and other sharp objects so as to avoid injury. Reports any injury in a timely manner. Follows sanitation procedures in the event of a cut or other injury.

-Works safely around flames, heat, and grease so as to avoid burns, fires, or hazards.

-Completes all assigned or unassigned side work prior to clocking out.

-Checks out with Sous Chef or Chef on duty prior to clocking out.

-Follows Company policy and procedures; refrains from eating in the kitchen other than for tastings; refrains from cooking food for staff; leads by example.

-Performs other duties as assigned with positivity and professionalism.
Pay$11 - 12 per hour
TimelineFull-Time, Seasonal
Second Position
TitlePrep Cook and Pantry Cook
Responsibilities-Ensures assigned station is fully stocked and arranged prior to opening for service.

-Assists with other Back of House (BOH) duties as time allows ensuring efficiency of entire restaurant.

-Accurately reads ticket to ensure correct item is prepared to reduce time and product loss.

-Prepares all items to spec and at the correct doneness consistently each time.

-Maintains a clean and organized workspace throughout entire shift.

-Monitors ticket times and fire times to ensure timeliness of plates for each order.

-Follows any special requests or modifications.

-Participates in training and cross training to ensure smooth operation of restaurant.

-Assists Sous Chefs in training and orienting mid-season arrival employees to ensure smooth operation during peak season.

-Participates in regular deep cleaning projects and maintains a clean workspace in order to reduce workload during end-of-season deep cleaning and winterization.

-Communicates pars and supply needs to Sous Chef or Chef in a timely manner.

-Communicates issues directly with Sous Chef or Chef in a positive and professional manner.

-Maintains in-depth menu knowledge.

-Performs all duties to ensure no menu item is unavailable to guests at any time.

-Immediately notifies a manager upon learning of a food allergy. Never singularly handles any food allergy situation to ensure guest safety.

-Monitors window and places proper ticket with food to ensure Front of House (FOH) staff are serving the correct plates.

-Maintains positive and professional communications with expediter.

-Adheres to all food safety and sanitation requirements including, but not limited to, using a closed drink container, refraining from eating in the kitchen, keeping hair that is longer than collar length properly restrained, and maintaining a clean uniform.

-Practices frequent and proper hand-washing.

-Practices good personal grooming and personal hygiene.

-Follows all procedures as they pertain to groups and tours.

-Maintains working knowledge of emergency fire evacuation and safety procedures.

-Performs all duties with consideration of the Company’s environmental commitment, especially as it pertains to natural resources, recycling, composting, and food waste.

-Performs all duties with respect to the Company’s Core Values, Mission Statement, and guest service standards.

-Cooperates with Warehouse staff in keeping the Waste Management area clean.

-Performs all duties in a safety conscious manner. Maintains a safe workplace. Reports all safety issues or potentially hazardous situations to the appropriate manager in a timely manner.

-Works safely with blades and other sharp objects so as to avoid injury. Reports any injury in a timely manner. Follows sanitation procedures in the event of a cut or other injury.

-Works safely around flames, heat, and grease so as to avoid burns, fires, or hazards.

-Completes all assigned or unassigned side work prior to clocking out.

-Checks out with Sous Chef or Chef on duty prior to clocking out.

-Follows Company policy and procedures; refrains from eating in the kitchen other than for tastings; refrains from cooking food for staff; leads by example.

-Performs other duties as assigned with positivity and professionalism.
Pay$10.50 per hour
TimelineFull-Time, Seasonal
Other Information
AcceptingChristian and Non-Christian Applicants
This business isNot Christian managed, but accepting Christian applicants
Other DetailsA Christian Ministry in the National Parks (ACMNP)offers Sunday worship services at Crater Lake and we employ several ACMNP participants.

More info on their website:
http://www.acmnp.com/
Contact Information
ContactCrater Lake Human Resources
Contact E-mailjobs-cl@xanterra.com
Websitehttp://http://www.craterlakelodges.com/careers/
Telephone541-594-2255 x3700

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