• Perform all duties toward the goal of providing excellent guest service in an efficient manner.
• Perform all duties with respect to the Company’s Core Values, Mission Statement, and guest services standards.
• Help maintain budgeted food cost by portion control, utilizing leftovers, controlling waste, adjusting par values to meet business levels and working with crew.
• Being responsible for the kitchen and pantry, to ensure food quality and presentation.
• Monitoring FIFO (First In First Out) making sure each area is properly labeled.
• Recipe books and portion controls are in use and being followed.
• Perform an accurate inventory on all food and beverage items at the end of every fiscal month.
• Responsible for prep, set-up, service, clean up, and restocking of cook lines and appropriate prep areas.
• Responsible to maintain cleanliness of the kitchen area, working on a schedule to deep clean all equipment on a rotation basis throughout the season.
• Enforce HACCP food sanitation program for entire EDR.
• Adhere to all sanitation requirements including product rotation, temperature maintenance and record keeping, storage procedures, cooking requirements, and handling techniques.
• Maintain temperature logs as required; regularly take temperatures of food items to ensure they are not in the Temperature Danger Zone.
• Maintain awareness of food cost; prepare meals that are within the EDR budget.
• Cross-utilizes product to reduce waste.
• Read and follow any given recipes with consistency and accuracy each time.
• Accurately measure and/or weigh ingredients.
• Complete any designated prep list in an efficient and timely manner.
• Perform all duties in an efficient and productive manner with little to no supervision.
• Follow all food safety guidelines at all times, including when storing food.
• Accepting deliveries from vendors, communicating any discrepancies or substitutions to the warehouse supervisor, EDR supervisor, or general manager.
• Accurately sort and store all inventory.
• Maintain accurate logs and records to track and account for all merchandise as it is received.
• Inspect all merchandise as it is received to ensure all is in good and usable condition, proper quantity count.
• Ensure that all employees receive appropriate training for their position and training is documented appropriately.
• Work alongside staff, leading with a positive and professional example.
• Delegate tasks while leading by example.
• Ensure all schedules for the next week are checked and posted at least two weeks prior to the start of the new schedule. Posted schedules must be a finalized copy.
• Ensure all employees receive informal feedback from their supervisor on a regular basis and written evaluations, periodically.
• Ability to complete orders, by the plate or the pan, properly, according to approved menu specs, and in a timely manner.
• Ability to work from prep and par lists and follow standardized recipes. Commit food specifications to memory.
• Develop and maintain positive communication and teamwork with all co-workers and supervisors.
• Conduct should be professional, with the awareness that all actions and communications are within staffs view. Ensure a congenial atmosphere for all.
• Work closely with the F&B manager to ensure all prep work is complete and accurate.
• Work closely with the general manager, ordered food from Sysco and local vendors is accurate, and on schedule.
• Ensure appropriate management coverage for shifts. Cover floor management shifts as needed.
• Maintain appearance and uniform standards.
• Work quickly, efficiently, and safely with all kitchen equipment.
• Adhere to and enforce all food safety requirements and train all employees in ServSafe protocol.

• Previous restaurant supervisory and/or management experience essential.
• Must be ServSafe certified.
• Must have knowledge of HACCP.
• Must understand and enforce FIFO (Fist In First Out) procedures.
• Previous line or batch cooking experience.
• Ordering experience helpful.
• Knowledge of basic sanitation and kitchen equipment skills.
• Comprehending and extending/converting recipes.
• Menu planning capabilities preferred.
• Working knowledge of all positions supervised.
• Working knowledge of all equipment used within the food and beverage operation.
• Knowledgeable of all procedures and policies used within the food and beverage operation and Company.
• Ability to creatively problem solve and select a course of action.
• Ability to teach and motivate employees and supervisors to accomplish goals.
• Ability to organize and prioritize workload and follow-up with specific time lines.
• Ability to communicate in a positive, efficient manner, and hold individuals accountable for their responsibilities.
• Must be able to foster cooperation among a diverse workforce. Work well with all staff members.

Physical Requirements

• Ability to follow directions.
• Must be able to stand for long periods of time, approximately 8 hours.
• Ability to work in a hot environment for long periods of time, approximately 8 hours.
• Must be able to lift and carry a minimum of 50 pounds.
• Must be able to bend, stretch, and reach for extended periods of time.
• Must be able to climb ladders as requested.

Benefits: For seasonal employees, Xanterra offers the MEC (Minimum Essential Coverage) plan, Paid Sick and Safety Time (PSST), Employee Assistance Plan (EAP), and Employee Discounts and Travel Deals.

EEO: We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.

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