3 weeks ago
Job ID
# Positions


Assists Location Chef in supervision of employee dining staff. Must be able to effectively lead all daily aspects of EDR operations. Ensures a quality staff dining experience in a timely fashion and adheres to recipes, standards, safety, and food cost guidelines while giving personal best in service.  Must adhere to all sanitation regulations and requirements.  Must assist in other departments or with other job duties as requested or necessary. 


  1. Arrives to work on time and in proper uniform.
  2. Manages (plans, directs, schedules, supervises, delegates, evaluates, rewards and disciplines) all tasks performed by EDR employees.
  3. This is a hands-on, working EDR management position that includes working shifts in any position as required, including food prep and production.
  4. Responsible for the implementation of cycle menus for Employee Dining operations.
  5. Creates and presents creative specials for EDR, that are within costs guidelines.
  6. Trains, instructs and motivates EDR cooks and attendants in proper knife handling, sanitation, safety and food preparation.
  7. Schedules and maintains proper staffing levels to provide quality service and ensure maximum productivity.
  8. Ensures standards of quality and production of a quality product in a timely fashion for the staff.
  9. Oversees orders for accuracy with Storeroom Clerk and completes necessary daily paperwork, i.e., Shift Reports, Labor Reports, High Cost Inventory Reports, Order Forms, Schedules, etc..
  10. Monitors all budgets, labor and food costs.
  11. Is an effective operator in controlling these costs, as well as breakage, repair, and maintenance.
  12. Ensures cleanliness and sanitation of work areas and equipment.
  13. Participates in all Health Inspections and QA Inspections.
  14. Assists in all inventories and performs administrative duties as assigned.
  15. Enforces and follows all Company policies and regulations.
  16. Assists in other departments or with other job duties as requested.


  • 1-3 years’ supervisory experience required.
  • Culinary degree, training or equivalency in work experience required.
  • Experience in commercial kitchen/banquet style operations, preferably within a hotel or seasonal kitchen setting preferred.
  • Must have a strong background in sanitation.
  • Sanitation certificate preferred.
  • Must have general knowledge of all areas of food preparation and presentation methods, techniques, and quality standards.
  • Must be knowledgeable in product depth, flavor and preparation methods.
  • Must be able to multi-task and manage calmly under pressure when necessary.
  • Experience with cost controls in food and labor required.
  • Knowledge of supplies, equipment, and/or services ordering and inventory control required.
  • Must have critical perspective in cooking techniques and recipes.
  • Must be able to perform all manual aspects of Kitchen operation.
  • Must have capability to demand quality and maintain employee/guest satisfaction with tact and discretion.
  • Ability to understand, follow, and enforce safety procedures.
  • Ability to take direction and follow specific instructions as given.
  • Knowledge of care for culinary facilities, equipment, supplies, and materials.
  • Good organization and communication skills required.
  • Must give instructions clearly and precisely and follow up in a reasonable amount of time.
  • Must be effective with verbal motivation, using tact and responding professionally.
  • Must be able to write clearly and precisely.
  • Strong interpersonal skills required. Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
  • Must be team-oriented, positive and upbeat.

Work Environment

  • High volume Kitchen/EDR in a Hotel environment.
  • National Park setting.
  • Climate control equipment may or may not be present.
  • Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.
  • Kitchen environment may have times of high noise levels.
  • Varying temperatures will be encountered on hot line, while in coolers and freezers, etc. .
  • Non-smoking environment.
  • Flexible scheduling and varied shifts required.


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