EDR Supervisor - Paradise Inn - Summer Seasonal

Compensation Amount:

24.00 USD HourlyProvide daily supervision and direction for EDR employees to prepare, cook, and serve food that is nutritious, safe, wholesome, eye appealing, delicious, and meets recipe and food cost specifications in a three meals per day Employee Dining Room. Create and monitor weekly shift schedule. This position reports to the Executive Chef.

Job Description:

Wage: $24.00 - $24.00

Benefits: Sick Pay (Sick Leave is provided in accordance with Washington State law, allowing employees to accrue one hour of sick leave for every 40 hours worked, to be used for personal illness, family care, and other qualifying reasons.); Employee Discounts, Recreation Program, Employee Assistance Program; Housing & Meal Plan Available

ESSENTIAL FUNCTIONS 

• Create and monitor weekly shift schedules for EDR employees including break and lunch schedules. 

• Train, onboard, and supervise EDR employees. 

• Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. 

• Prepare and cook food items according to recipes and daily menus for employee meals. 

• Sample, smell, and observe food to ensure conformance to recipes as well as taste and appearance standards. 

• Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. 

• Supervise station checklists, check temperature logs, attend counter meetings, and maintain signage.  

• Adhere to food safety guidelines including ServeSafe and HACCP.  

• Maintain awareness of safety issues and report them immediately to the Executive Chef. 

• Performs such other related duties as directed or required. 

 

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE 

• High School Diploma/G.E.D. equivalent required. Culinary school diploma preferred.  

• At least six months culinary experience in restaurant, catering, or employee dining room required.  

• National park experience strongly preferred. 

• Possess a strong knowledge of culinary terms and practices; able to prepare items and follow recipes. 

• Knowledge of and ability to competently cook at all relevant kitchen stations.  

• Food Safety certified required. 

• Strong sanitation habits and attention to detail. 

• Ability to recognize when a problem has occurred and communicate it to management. 

• Supervisory experience preferred.  

 

 PHYSICAL AND MENTAL REQUIREMENTS 

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.  

• Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. 

• Ability to stand for the entire workday and climb stairs regularly, often carrying a heavy load.  

• Able to withstand temperature extremes in freezer, refrigerator walk-in and gri