Xanterra Travel Collection

Job Category:

Food Service


United States

Postal Code:


Approximate Salary:

Not Specified

EDR Supervisor

Xanterra Travel Collection - Estes Park, Colorado

Posted: 12/11/2018



Primary responsibilities include running the day-to-day operation of the Employee Dining Room (EDR), management of employees (including training & scheduling), knowing correct food preparation procedures, maintaining a strict adherence to the USDA Food Code, maintaining all sanitation requirements, cleaning and restocking the kitchen and employee dining room, and accepting food deliveries. Position must be able to determine and order supplies for the EDR and dormitory. Job includes heavy lifting and cleaning heavy equipment. Previous cooking experience required; group-cooking experience preferred. This position works alone and must be capable of independent, reliable, quality work. The season at Rocky Mountain National Park runs from approximately mid-May until mid-October.


All positions at Rocky Mountain are full-time seasonal positions, there are NO full-time year round positions. 


  • Perform all duties toward the goal of providing excellent guest service in an efficient manner.
  • Perform all duties with respect to the Company’s Core Values, Mission Statement, and guest services standards.
  • Help maintain budgeted Food Cost by portion control, utilizing leftovers, controlling waste, adjusting par’s to meet business levels and working with crew.
  • Being responsible for the kitchen and pantry, to ensure food quality and presentation.
  • Monitoring FIFO (First In First Out) making sure each area is properly labeled.
  • Recipe books and portion controls are in use and being followed.
  • Perform an accurate inventory on all food and beverage items at the end of every fiscal period.
  • Responsible for prep, set-up, service, clean up, and restocking of cook lines and appropriate prep areas.
  • Enforce HACCP food sanitation program for entire EDR.
  • Adhere to all sanitation requirements including product rotation, temperature maintenance and record keeping, storage procedures, cooking requirements, and handling techniques.
  • Maintains temperature logs as required; regularly takes temperatures of food items to ensure they are not in the Temperature Danger Zone.
  • Maintains awareness of food cost; prepares meals that are within the EDR budget.
  • Cross-utilizes product to reduce waste.
  • Reads and follows any given recipes with consistency and accuracy each time.
  • Accurately measures and/or weighs ingredients.
  • Completes any designated prep list in an efficient and timely manner.
  • Performs all duties in an efficient and productive manner with little to no supervision.
  • Follows all food safety guidelines at all times, including when storing food.
  • Ensure that all employees receive appropriate training for their position and that training is documented appropriately.
  • Works alongside staff, leading with a positive and professional example.
  • Delegates tasks while leading by example.
  • Ensure that all schedules for the next week are checked and posted at least one week prior to the start of the new schedule. Posted schedules must be a finalized copy.
  • Ensure all employees receive informal feedback from their supervisor on a regular basis and written evaluations, periodically, in the How’s It Going (HIG) format.
  • Ability to complete orders, by the plate or the pan, properly, according to approved menu specs, and in a timely manner.
  • Ability to work from prep and par lists and follow standardized recipes. Commit food specifications to memory.
  • Develop and maintain positive communication and teamwork with all co-workers and supervisors.
  • Conduct should be professional, with the awareness that all actions and communications are within staffs view. Ensure a congenial atmosphere for all.
  • Maintain appearance and uniform standards.
  • Work quickly, efficiently, and safely with all kitchen equipment.
  • Adheres to and enforces all food safety requirements and trains all employees in ServSafe protocol.
  • Must be ServSafe certified.
  • Previous line or batch cooking experience.
  • Knowledge of basic sanitation and kitchen equipment skills.
  • Comprehending and extending/converting recipes.
  • Ability to absorb large amounts of information in a short period of time.
  • Adhere to and understand ServSafe standards and practices.
  • Thoroughly complete all assigned food preparation and side work duties in a timely manner.
  • Responsible for prep set-up, service, clean up, and restocking of line and prep areas.
  • Ability to follow directions.
  • Must be able to stand for long periods of time, approximately 8 hours.
  • Ability to work in a hot environment for long periods of time, approximately 8 hours.
  • Must be able to lift and carry a minimum of 50 pounds.
  • Must be able to bend, stretch, and reach for extended periods of time.
  • Perform all daily cleaning assignments as scheduled by supervisor.

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