Chef De Cuisine

The Chef de Cuisine is in charge of all operations related to the main restaurant kitchen. This includes overseeing breakfast, lunch and dinner services. The Chef de Cuisine is also responsible for managing all staff in the main kitchen, enforcing company policies, ordering, cost control and quality control of all food served.

Structure of the Culinary Team
The culinary team consists of a Chef de Cuisine, Production/Catering Chef, and two Sous Chefs all reporting directly to the Executive Chef. This position will work closely with the Food and Beverage Manager and General Manager to provide a high quality, fresh and approachable culinary offering.

About the Restaurant

The Restaurant at Rush Creek is the main place for guests to relax and enjoy an authentic mountain lodge style breakfast or dinner in an atmosphere that is relaxed and friendly, vibrant and sophisticated. The heart of the Restaurant is our open-hearth display kitchen with wood burning stove. The Restaurant offers an expansive dining area with a variety of seating, including intimate booths and areas for larger groups. For special occasions and small group functions, there is also a lovely 750 square foot private dining room with a private terrace. Groups of 15 or more can work with our on-site event specialist to craft a custom menu with expert wine pairings for a spectacular event.

Guests are pleasantly surprised at the quality of our wine list, in which we focus on affordable, yet superb California wines and select choices from other wine regions around the world. Many wines are available by the glass, and our reserve selection will satisfy more demanding palates. Restaurant menu items change seasonally to incorporate the finest available local, organic and sustainable ingredients. We also offer vegetarian selections, gluten free and vegan alternatives, and we will happily accommodate special food needs to the best of our ability.

Sample menu items include:

• Sweet Chili Fried Cauliflower
• Carnitas Tacos
• Charcuterie & Smoked Salmon Rillette Boards
• Seasonal Wood Oven Flatbreads
• Bison Chili Mac
• Fish and Chips
• Korean BBQ Short Rib Bowl
• Cioppino
• Seasonal Salads and Soups
• Classic Burgers and Sandwiches with a Rush Creek Flair

Essential Functions/Key Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Train and manage kitchen staff, including Sous Chefs and Culinary Supervisors
• Coordinate daily with Executive Chef and Sous Chefs
• Create fair and consistent work environment based on respect and positivity
• Create a staff mentality that is quality driven and guest-oriented
• Inspire and model friendly, heartfelt hospitality among your team
• Ensure consistency and maintain quality in all restaurant and tavern menu execution
• Work hands-on in the kitchen on a daily basis
• Enforce structured processes, restaurant standards, programs and procedures
• Train and oversee food quality, cleanliness & hygiene standards
• Maintain strong safety standards
• Order, receive and maintain proper par levels
• Manage inventory and associated storage
• Maintain kitchen equipment and supplies
• Write weekly schedules and manage staffing levels
• Write recipes for specials and aid Executive Chef in menu development
• Actively manage day-to-day labor and overtime
• Review kitchen staff hours and payroll practices to ensure accuracy and best practices
• Improve profitability by controlling cost and limiting waste
• Complete tasks in a timely manner to ensure efficient service for the kitchen
• Communicate professionally with FOH and BOH staff, including management, and be a role model of professionalism
• When opportunities arise, support interns in our Internship Program to help them
• be most successful in their work and at the lodge
• Work safely to avoid injuries and accidents, including ensuring use of proper Personal Protective Equipment for all team members
• When finding unsafe conditions and maintenance concerns, address them immediately
• Assist with other kitchen, restaurant and related duties as assigned by the Executive Chef or General Manager
• Assist with other lodge needs as may arise from time to time

Competencies/Required Skills and Abilities

• Hold current Food Handling Certification
• Extensive experience managing a busy kitchen with multiple employees
• Strong culinary education or training and knowledge of fresh California style cuisine
• Drive to create warm, friendly work environment while maintaining high professional standards
• Strong interest in training/coaching and being a role model for culinary staff
• Comfortable working within a defined framework
• Organizational skills
• Attention to detail
• Knowledge of and adherence to kitchen health and safety rules
• Able to troubleshoot to ensure timely and accurate product for guests
• Able to follow and give instructions accurately, and to multi-task
• Capable of self-supervision
• Able to smile and provide warm, heartfelt hospitality to external and internal guests
• Able to answer guest questions and give appropriate guidance
• Able to work safely to avoid injuries and accidents, including wearing proper Personal Protective Equipment
• Able to immediately address any observed unsafe conditions or maintenance concerns
• Able to meet and enforce consistent attendance requirements and schedule/break compliance
• Able to communicate well and professionally with colleagues and supervisors
• Excited about creating a warm, family atmosphere for guests and staff while maintaining high standards
• High integrity
• Mature and personable with a relaxed nature
• Leading a healthy, drug-free lifestyle
• Dynamic, fun, and likes the outdoors
• Flexible with a whatever it takes attitude

Work environment and Physical demands

• The physical environment requires the employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions
• Frequent walking, twisting, bending, stooping, kneeling, crouching, crawling, reaching, sitting, climbing stairs
• Ability to stand and move continuously
• Lifting up to 50 pounds maximum
• Scrubbing and mopping floors
• Working with required chemicals
• Shifts of up to 8 hours per day, plus periodic additional overtime hours

Details

• Full time position available immediately
• Position is year-round
• Hours variable, including nights and weekends as well as situational/crisis availability; a regular schedule with specific days off will be established
• 40 hours of paid time off (PTO) per year
• Healthcare benefits available after 90 days
• 401K eligible with company match after 1 year
• Room and board available for fixed weekly cost both Onsite and Offsite

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.