Line Cook 3 - Seasonal

Job Summary: 

The Cook 3 is a skilled, experienced position responsible for leading meal preparation, training kitchen staff, and overseeing kitchen operations. This role requires advanced culinary skills, food safety expertise, and the ability to supervise other cooks, ensuring high-quality meals and efficient kitchen operations. 

Essential Duties and Responsibilities: 

• Lead food preparation and cooking for all meal periods, ensuring high-quality, consistent dishes. 

• Oversee kitchen staff, including Cook 1 and Cook 2, ensuring adherence to recipes, safety standards, and efficient operations. 

• Assist in creating new menu items, improving existing recipes, and managing daily specials. 

• Ensure compliance with ServSafe food safety regulations, including proper food storage, handling, and sanitation. 

• Manage inventory, food ordering, and stock rotation to minimize waste and maintain efficiency.  

• Train and mentor junior kitchen staff, including Cook 1 and Cook 2, in culinary techniques and safety practices. 

• Operate and maintain kitchen equipment, ensuring proper functioning and cleanliness. 

• Monitor kitchen cleanliness, organization, and sanitation, conducting daily checks to ensure standards are met. 

Other Duties as Assigned: 

• This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this role, the responsibilities of this position may change. The job must be prepared to accept new responsibilities and transfer others. 

• Functions as an ambassador of Destination Zion Lodge, modeling and sharing the Zion “culture” with our guests and employees. Upholds the most professional image. Continually strives to exceed our guest’s expectations and create memories for our guests and staff. 

Work Location:  

• Due to the in-person nature of the hospitality business, housing will be provided on-site and commuting from the local vicinity is also acceptable.  

• Due to the nature of our business, Zion Lodge is open every day. You must be prepared to work a schedule which may include Saturdays, Sundays, and holidays.  

Required Knowledge, Skills, and Experience: 

• Able to work and thrive in Zion National Park. 

• Ability to get along well with people, be honest, punctual and reliable. 

• Ability to remain calm and friendly. 

• Ability to physically work as a Kitchen and Restaurant Staff member.   

• Ability to adapt to changing work conditions. 

• Ability to work cooperatively in a team environment. 

• 3+ years of experience in a kitchen or culinary role, with experience in leading or supervising others. 

• Advanced knowledge of cooking techniques, kitchen operations, and food safety standards. 

• Ability to work in a high-volume, fast-paced environment while maintaining quality and consistency. 

• Strong leadership and organizational skills. 

• Must possess or be willing to obtain Utah Food Handlers Certification. 

ESQ and Play Forever Responsibilities and Requirements: 

• Understand and follow all ESQ procedures that relate to your job duties. 

• Work with a “safety-first” attitude. 

• Minimize your impact on the environment when at work and living onsite. 

• Treat our customers, co-workers, leadership teams, all internal guests with respect and a hospitable service atmosphere must be projected at all times. 

• All team members must maintain a neat, clean and well-groomed appearance (specific standards available in the Employee Handbook). 

• Team members will be trained in the proper use and care of assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.