Cooks in Yellowstone National Park

Available Positions: 148    Year Round Positions: No   Seasonal Positions: Yes

Cook positions are available in our fine dining rooms, cafeterias, and employee dining rooms. Job duties of the position vary by location and function. Applicants are hired and placed according to their skill level.

Xanterra Parks & Resorts® is the proud sponsor of the American Culinary Federation, Greater Yellowstone Chapter, which provides professional development opportunities for both experienced and beginning culinary employees. Just Click Here to find out more about the ACF in Yellowstone!

Cooks wear uniforms provided by the company. Employees must provide their own leather, close-toed, no-skid shoes.

REPORTING RELATIONSHIPS:
Reports directly to the appropriate Food Production Manager on Duty or Food and Beverage Manager on Duty.

RESPONSIBILITIES:

Perform all job duties toward the goal of providing excellent guest service
    in an efficient manner.

Maintain all sanitation requirements including product rotation, temperature maintenance,
   storage procedures, cooling requirements, and handling techniques.

Maintain all policies and procedures as trained for food preparation.

Continually and properly train and re-train in all areas of food preparation, safety and sanitation.

Ability to maintain food quality at all business and staffing levels.

Ability to work from and maintain production records and follow recipes.

Maintain and develop teamwork and open lines of communication with employees and supervisors.

Work safely and efficiently with all kitchen equipment.

Respond professionally to all questions and requests.

Work well without supervision, motivate others, show initiative and desire to get things done.

Report to work on time, in a clean and complete uniform, ready to work.

Ability to give feedback as needed to subordinates.

Ability to make decisions as needed to ensure quality guest service.

Follow company and departmental environmental practices to minimize wasted energy and resources.

SKILLS AND KNOWLEDGE:

Proper and safe knife and equipment skills

Ability to convert food recipes

Ability to absorb a large amount of information in a short period of time

Ability to follow and give directions

Specification and sanitation testing involved

Physical requirements include:
    Able to lift and carry up to 50 pounds
    Able to carry heavy and hot food containers
    Able to work with and use various kitchen instruments and
    heat-producing equipment
    Able to stand on feet for at least eight (8) hours each day
    Bending and kneeling
    Stretching and reaching
    Working with required chemicals