Seasonal Cook/Restaurant Team Member

• Take direction from F&B Management team.

• Communicate effectively with kitchen staff, visitors, servers and coworkers.

• Know all menu and drink items, ingredients, processes, documentation and labelling practices.

• Ensure the work areas are clean and sanitized, good housekeeping, and proper labelling, and storage in line with CA Food Handling Safety Standards.

• Maintain CA Food Handler Card and follow set practices in the kitchen environment.

• Open to education/training, coaching and learning on a continuous basis to improve.

• Stock and organize supplies, refrigerated and frozen items in a maintained, organized environment.

• Complete all food safety checks, handwashing, cleaning, sanitizing protocols, wears gloves, in line with food safety.

• Complete all food safety training to ensure compliance.

• Exercise diligence in food safety processes and participate in audits and corrective actions as directed by leadership.

• When is ill does not work and reports illness to the management team.

• Answer server and guests’ questions via the servers, is friendly and accommodating.

• Be dressed and for work in a clean, pressed and complete uniform with nametag.

• Wear clean, proper nonslip footwear.

• Be helpful and professional with coworkers, respectfully starting and ending shifts on time, and leaving the stations clean, organized, sanitized and prepared for the following shift. 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.

• 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. 

• 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. 

• Due to the in-person nature of the hospitality business, this position is on-site.

• Complimentary shuttle service is available to and from work from Amargosa Valley and Beatty at designated times determined by operations.

• Due to the nature of our business, Stovepipe Wells Village is open every day. You must have a willingness to work a flexible schedule that may include nights, weekends, holidays, and overtime to support kitchen operations.

• Able to work and thrive in Death Valley National Park.

• Ability to follow kitchen requirements and compliance with our concessions contract.

• 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.

• Current CA Food Handlers Certification Card required

• Minimum 2-year food and beverage experience required.