Job Title: Cook II
Department: Food & Beverage
Reports To: Lodge Kitchen Manager
Status: Winter - Seasonal/hourly
Prepares and cooks meals for customers of restaurant by performing the following duties.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
AA degree or equivalent in experience in related industry. A minimum of one year working as a cook I, or applicable training. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to speak English effectively with guests and fellow workers. Basic arithmetic skills required. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Must be flexible with the changing dynamics of a seasonal business.
CERTIFICATES, LICENSES, REGISTRATIONS
Washington state food handler’s license.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include color vision, peripheral vision, depth perception, and ability to adjust focus. The employee is occasionally exposed to outside weather conditions.