Production Lead Cook

Job Details

Job Location: Rush Creek Lodge - Yosemite National Park, CA 95321Position Type: Full TimeSalary Range: $21.00 - $21.00 Hourly

The Production Kitchen Lead Cook is a key member of our Food & Beverage team and our Lodge community. The Production Kitchen Lead Cook supports the Production Kitchen  Chef by supervising the Production Kitchen. The Production Kitchen Lead Cook is responsible for general store & pool bar offerings, seasonal nightly pool barbecue & staff dining. The Production Kitchen Lead Cook supervises a well-structured team of cooks and dishwashers. Production Kitchen Lead Cook responsibilities include staff supervision, mentoring, training, ordering, inventory, cooking, prep, cleaning and all other duties associated with running a successful kitchen.

Qualifications

Essential Functions/Key Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Work in BOH kitchen areas to provide friendly hospitality to all guests
• Develop menu knowledge to ensure accurate service to guests
• Inspect dishes to ensure accuracy, presentation, and temperature
• Communicate professionally with FOH and BOH staff, including management
• Work safely to avoid injuries and accidents, including wearing proper Personal Protective Equipment
• When finding unsafe conditions and maintenance concerns, address them immediately by contacting a Manager or turning in Maintenance Service Requests 
• Assist with other restaurant duties as assigned by the Manager or Assistant Manager
• Assist with other lodge needs as may arise from time to time
• Comply with restaurant and sanitation policies and procedures
• Comply with proper clean up procedures
• Comply with procedures for chemical use 
• Comply with work shift schedules and related requirements
• Supervising 3-8 seasonal staff members
  1. Staff training
  2. Safety standards and quality control
• Three meals daily for up to 120 staff
  1. Menu development & ordering
• Pool Barbecue
  1. Ordering & food preparation
  2. Menu development & execution
• Retail deli and in-house packaged bulk sales food
  1. Ordering, daily preparation and stocking of all deli food

Competencies/Required Skills and Abilities 

• Possess current California Food Handling Certification
• Organizational skills
• Attention to detail
• Adhere to health and safety rules in a kitchen
• Able to troubleshoot to ensure timely and accurate service to guests
• Able to follow instructions accurately and multi-task
• Capable of self-supervision
• Able to smile and provide warm, heartfelt hospitality to guests
• Able to answer guest questions and give appropriate guidance
• Able to work safely to avoid injuries and accidents, including wearing proper Personal Protective Equipment 
• Able to meet consistent attendance requirements and comply with schedules/breaks
• Able to communicate well and professionally with colleagues and Managers 
• Excited about creating a warm, family atmosphere for guests and staff while maintaining high standards
• High integrity
• Mature and personable with a relaxed nature
• Leading a healthy, drug-free lifestyle
• Dynamic, fun, and likes the outdoors
• Flexible with a “whatever it takes” attitude

Supervisory responsibilities

• To take necessary steps to ensure excellent guest service.
• To utilize active listening to de-escalate conflict for both internal and external guests
• To respond immediately to any unsafe condition.

Work environment and Physical demands

• The physical environment requires the employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions
• Frequent walking, twisting, bending, stooping, kneeling, crouching, crawling, reachin