Job Summary:

The EDR 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.