Chef

JOB DESCRIPTION

CHEF

Reports To: Kitchen Manager

Job Type: Full Time

Hours Per Week: 40 hours

GENERAL DESCRIPTION

The Chef will be responsible for menu planning, food preparation, back-of-the-house management, and cost management for the property. The Chef will work as part of the management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards.

We are looking for candidates who possess initiative, dedication, and a true passion for both hospitality and fine cuisine. Ideal candidates will have 7 years of culinary management experience in a fine dining, hotel, or catering environment. Applicants must be professional, organized, and flexible.

RESPONSIBILITIES AND DUTIES

• Effectively executes the planning, design, coordination, and organizational phases of all food production for restaurant and catering operations, as determined together with corporate team.
• Effectively communicates with department heads in the food services, beverage and related support and operating departments.
• Oversees execution of menus and food production for in house marketing, and food related promotions supporting the operation.
• Ensures food quality & food safety measures are executed while maintaining food costs at targeted levels.
• Maintains systems & procedures for ordering, receiving storage, preparation & service of food.
• Oversees department selection, hiring, training, standards & procedures, evaluating, and scheduling processes.
• Continually evaluates and documents the performance of all culinary positions.
• Oversees & operates capital budgeting process including day to day forecasting of revenue, associated labor, and operating costs. Uses P&L as a tool to maintain proper costs and revenue levels.
• Effectively handles Guest recovery and employee issues with appropriate documentation and follow up.
• Continually evaluates equipment, stock levels, labor, & business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order.
• Ensures the Culinary Management team is properly trained & developed. Establishes presentation techniques & quality standards.
• Demonstrates a comprehensive knowledge of products offered including wine & spirits, food recipes, prices, presentation, internal control procedures and all company as well as department policies.
• Ensures all operations follow safety and health guidelines in accordance with public health & sanitation regulations.
• The Chef may cook selected items or for select occasions.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position is required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the business:

• Work towards camp goals and objectives in conjunction with offsite corporate team.
• Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff.
• Exhibit leader qualities and functions, as determined by corporate team to all employees.
• Additional duties as necessary and assigned

PHYSICAL DEMANDS

• Most work tasks are performed indoors, temperature can be very hot with or without control of environmental systems.
• Must be able to stand for long periods of time.
• Must be able to maneuver between stations and areas efficiently and easily.
• Must be able to lift up to 40 lbs.
• Requires manual dexterity to use and operate kitchen and other equipment
• Must have a Safe Serve certificate

COMPENSATION AND BENEFITS

• Dental Insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance
• Room and board provided
• Performance bonus every quarter
• After one year of employment, the company will cover Allied medical to employer costs.