Wilderness Chef

• Plan menus and menu pricing taking into consideration customer needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors.
• Schedule and coordinate the work of chefs, cooks, and other kitchen employees to assure that food production is economical and technically correct.
• Develop recipes and techniques for food preparation and presentation, which help assure consistently high quality and to minimize food costs. Exercise portion control over all items served.
• Approve the requisition of products and other necessary food supplies.
• Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at times.
• Establish controls and monitor kitchen activities to minimize food and supply waste.
• Train food preparation employees regarding safety, sanitation and accident prevention principles.
• Prepare all necessary data for the budget, project annual food and labor costs. Monitor actual financial results and take corrective action where necessary to help ensure that financial goals are met.
• Consult with the banquet staff about food production aspects of special events being planned.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Evaluate raw food products and monitor the quality of prepared foods to assure that applicable standards are consistently attained.
• Plan and manage the employee meal program.
• Manage employment activities for kitchen staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc.
• Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.
• Assure the efficient and timely submission of all required operational, financial budgetary and related reports.
• Perform other duties as appropriate.

• College degree preferred.
• 3 years culinary experience, supervisory and/or management experience, preferably in the golf industry.
• State certified and/or Serve Safe certified.
• Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights and weekends.
• Positive attitude, professional manner and appearance in all situations.
• Native American Preference will apply when candidates are equally qualified.

I understand this job description is not necessarily an exhaustive list of all responsibilities, skills, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, Management reserves the right to revise the job or to require that other of different tasks be performed when circumstances change. I further understand that this job is under an “At Will” provision meaning that Management reserves the right to terminate my employment at any time and for any reason.