The employee dining room cook produces a variety of quality hot/cold food for staff in a clean, safe, sanitary environment. Follows established cycle menus & standardized recipes and gives personal best in service. Adheres to all sanitation regulations and requirements and assists in other kitchen areas and departments or with other job duties as requested.
The EDR Sous Chef at Glacier Park Lodge is a key position in ensuring a high quality meal program is served daily for our staff members. Positive attitude and ability to produce a variety of food items is essential. Must be able to produce in large batches for large groups of staff members daily.
This position is a member of the culinary management team and assists the kitchen in all aspects while specifically focused on the employee dining room program and special events.
Works directly with location Chef to meet food production needs for employee dining room and catered functions.
Must be able to manage the food production for high volume high variety food operations.