Duties as a Cook include but are not limited to meal preparation and food service, dish washing, and other pertinent services related to accommodating our overnight guests. Benefits include hourly wages, overtime pay, tips, an end-of-season bonus, eight days off per month (can be consecutive or split), and workman’s compensation.
Cooks are responsible for preparing all guest and staff meals. Guest meal is set to a specific menu that sees little variance, outside of dietary/allergy related requests, ranging from 30-60 people nightly. Staff meals offer cooks opportunity to be creative in their culinary skills. Cooks will create a new menu every week, with groceries purchased and transported weekly by pack llamas. Staff numbers range from 7-11 daily. Cooks must maintaining a clean, adequately stocked, and functional kitchen in compliance with NPS and Public Health and Safety standards. Cooks help ensure that all visitors dining expectations are met in a friendly and professional manner as it relates to meal services. Cooks help maintain standards to maximize customer satisfaction, kitchen sanitation, staff morale, and integrity of the lodge.
A Cook position requires some level of physical ability. You will be required to hike to work at least once a month, with the shortest trail being five miles one way. Multiple tasks require that employees be able to lift objects of varying size and weight (upwards of 25-30 lbs.) consistently, like linens, non-perishable goods, large pots, and mop buckets for example. Regardless of what the weather is doing, we will still work in the sun, rain, and snow.