What are the responsibilities and job description for the Corporate Chef position at Averill Hospitality?
Work in an amazing destination town surrounded by breathtaking mountains and spectacular lakes filled with year-round adventure! Enjoy world class mountain biking, hiking, fishing, ziplining, horseback riding, river rafting, water sports, Glacier National Park, and more...
Averill Hospitality is seeking a talented and dynamic individual to play a vital role in driving the success of our Culinary Team as our Corporate Chef.
POSITION SUMMARY:
The Corporate Chef is a key role in the leadership and development of the Food and Beverage Department of Averill Hospitality. Our ideal candidate will use their experience and knowledge of food industry trends, classics, and seasonal ingredients to create an exciting, innovative, and delicious seasonal menu! Lead daily operations with efficiency, integrity, patience, awareness, and compassion. They will own team leadership, communication, training, development, and problem resolution all the while providing outstanding service to our guests along the way. They will act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.
REQUIRED SKILLS AND TRAITS:
Knowledge of Food and Beverage, Local and State Food Handling laws and procedures. Must be organized and detailed oriented. Computer skills a must. Must be a team player. Must be a strong leader with a hospitality first mindset
JOB DUTIES:
Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, and financial reports. Ability to write reports, business correspondence and procedures manuals. Ability to clearly and effectively present operational and motivational information before clients or employees of organization. Ability to respond to and creatively resolve guest inquiries or complaints.
MATHEMATICAL SKILLS:
Ability to calculate figures and amounts such as percentages, areas, circumference and volume in seating/room capacities, client charges and staff gratuities. Demonstrated operational labor forecasting and analysis.
The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
Averill Hospitality, offers part and full time, year-round employment, competitive compensation, and a full benefits package including paid holidays, paid time off, insurance, and company discounts in Whitefish, Montana's premier leisure and outdoor activity destination on the shores of Whitefish Lake.
Averill Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Averill Hospitality is seeking a talented and dynamic individual to play a vital role in driving the success of our Culinary Team as our Corporate Chef.
POSITION SUMMARY:
The Corporate Chef is a key role in the leadership and development of the Food and Beverage Department of Averill Hospitality. Our ideal candidate will use their experience and knowledge of food industry trends, classics, and seasonal ingredients to create an exciting, innovative, and delicious seasonal menu! Lead daily operations with efficiency, integrity, patience, awareness, and compassion. They will own team leadership, communication, training, development, and problem resolution all the while providing outstanding service to our guests along the way. They will act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.
REQUIRED SKILLS AND TRAITS:
Knowledge of Food and Beverage, Local and State Food Handling laws and procedures. Must be organized and detailed oriented. Computer skills a must. Must be a team player. Must be a strong leader with a hospitality first mindset
JOB DUTIES:
- Make sure all food products are consistently prepared and served according to recipes, portioning, and cooking standards.
- Fill in where needed to ensure guest service standards and efficient operations.
- Perform inventory and purchasing responsibilities daily.
- Receive all products in correct unit count and condition and ensure deliveries are performed in accordance with receiving policies and procedures.
- Responsible for the supervision of the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area.
- Responsible for meeting financial targets while achieving food quality and service objectives.
- Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
- Foster opportunities for the team to learn, grow, and develop their abilities, collaborate with your staff to create a culture and work environment founded on respect.
- Continually strive to develop your staff in all areas of managerial and professional development as well as in food education.
- Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
- Fully understand and follow all regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
- Schedule labor while ensuring that all positions are staffed when needed while maintaining labor cost objectives.
- Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back and front of house training programs.
- Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and offer positive solutions to issues.
- Be knowledgeable of restaurant policies regarding employees and together with the People Culture Representative administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
- 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred.
- Minimum 3 years of experience as a Culinary Director, preferably leading large, fast-paced, multi-outlet kitchens.
- Passionate about industry trends and techniques and knowledgeable of product, presentation, quality, and preparation, menu concept, design, food costing, and people management.
- Excellent interpersonal communication skills that foster positive working relationships with all teammates.
- Able to work with PR and Marketing in the creation of campaigns and budgets.
- Flexible schedule, available to work weekends, nights, mornings, and holidays when needed.
- Food Handler Certification.
- Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software may be required.
Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, and financial reports. Ability to write reports, business correspondence and procedures manuals. Ability to clearly and effectively present operational and motivational information before clients or employees of organization. Ability to respond to and creatively resolve guest inquiries or complaints.
MATHEMATICAL SKILLS:
Ability to calculate figures and amounts such as percentages, areas, circumference and volume in seating/room capacities, client charges and staff gratuities. Demonstrated operational labor forecasting and analysis.
The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
Averill Hospitality, offers part and full time, year-round employment, competitive compensation, and a full benefits package including paid holidays, paid time off, insurance, and company discounts in Whitefish, Montana's premier leisure and outdoor activity destination on the shores of Whitefish Lake.
Averill Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
