Line Cook 3

Job Summary:

The Cook3 is a skilled, experienced position responsible for leading meal preparation, training kitchen staff, and overseeing kitchen operations. This role requires advancedculinary skills, food safetyexpertise, 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,ensuringadherence to recipes, safety standards, and efficient operations.

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

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

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

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

• Operate andmaintainkitchen 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 andtransferothers.

• 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-siteand commuting fromthe local vicinity is also acceptable. 

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

Required Knowledge, Skills, and Experience:

• Able to work and thrive inZionNational Park.

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

• Ability to remain calm and friendly.

• Ability to physically work as aKitchen and RestaurantStaff 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 whilemaintainingquality and consistency.

• Strong leadership and organizational skills.

• Mustpossessor 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 workand living onsite.

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

• Allteammembersmustmaintainaneat,cleanand well-groomedappearance(specificstandardsavailableinthe Employee Handbook).

• Team members will be trained in the proper use and care of assigned PPE. Itisyourresponsibilitytoreportdefective,damagedorlostPPE,orequipmentthatdoesnotfit properly, to yourManager.