What are the responsibilities and job description for the Lead Chef at TOURISTS position at TOURISTS?

Job Description

JOB DESCRIPTION SUMMARY

TOURISTS is a hotel that opened in 2018 in North Adams, MA, a resurgent town in the Berkshires and a trailhead for New England’s history, art, food, music and exploration. TOURISTS’ name is drawn from the history of the Mohawk Trail, America’s first scenic byway and the road on which the hotel now sits. When the route first opened in 1914, local restaurants, shops, attractions, and inns along the road promoted themselves to travelers by hanging a sign bearing the single word “TOURISTS.”

The Lead Chef is an integral member of the leadership team working together on day-to-day operations. The Lead Chef contributes to the guest experience by developing a menu driven by the seasons, quality ingredients and a well-trained, creative staff. This position contributes to the food vision created by the F&B management team and executes a strategy for all venues on property. Other tasks may be assigned based on property needs and evolving needs of the industry.

The Lead Chef will maintain the company’s culture, values and reputation in the public eye, and with all staff, guests, vendors and partners. The Lead Chef is expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.

ESSENTIAL FUNCTIONS & ACCOUNTABILITIES

Operational Oversight

Develop, update and manage menus for all venues (Hotel Lodge, Room Service, Restaurant)
Supervise kitchen staff’s activities, providing training and mentorship to line and prep cooks, cleaning teams, and FOH staff, creating a positive, productive working environment
Establish and maintain accountability for standard operating procedures and policies for all outlets and kitchen areas ensuring quality and presentation of food, facilities, equipment and service
Develop and maintain Inventory Tracking systems for all kitchen areas
Implement and maintain organization system for storage, prep and kitchen areas
Manage vendor relationships with responsibility for timely orders and appropriate seasonal service offerings and ensure alignment with budgetary goals
Ensure that all products delivered are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
Manage staffing levels appropriate for each season, service period, and for special events
Assist with staff, menu development and execution of onsite events
Implement and maintain a routine kitchen equipment maintenance inspections
On-going professional development and understanding of evolving needs of the industry and TOURISTS
Establish, evaluate and update department objectives, policies and Standard Operating Procedures
Ensure all Staff are properly trained and execute on established Standard Operating Procedures
Promote team productivity and ensure quality of product
Identify and execute system improvements
Maintain guest satisfaction by working with F&B Director to monitor, evaluate and audit food offerings

Financial Oversight

Audit vendor invoices for accuracy and negotiate pricing

Maintain food cost goals by accurate ordering, creative use of products to limit waste, and advising what products to use for family meal

Monitor and maintain an adequate Food cost and labor percentage

Participate in annual budget development and quarterly budget reviews

Staff Oversight

Maintain HR and Staffing objectives by recruiting, hiring, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff

On-going training of Staff for thorough understanding of all food and beverage standards

Schedule regular kitchen staff meetings

Manage employee review dates and performance standards

Ensure open lines of communication with all departments and upper management at all times

Demonstrate a working understanding of labor cost control through effective scheduling and proactive management

Ensure all Staff maintain a high level of personal hygiene and adhere to dress code policies for their scheduled shift

Safety and Regulatory Compliance

Monitor compliance with health, fire and OSHA regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities

Maintain a high level of cleanliness, facility sanitation and safety in work areas

Ensure all equipment is properly maintained / repaired and in good, clean, safe working condition

Ensure timely reporting of all safety infractions and injury incidents

Check the quality of raw and cooked food products to ensure that Tourists standards are met

Work Related Experience / Education

Proven work experience as a cook in a fine establishment (3-5) years; multi-venue operational experience a significant plus.

Certificates / Licenses

ServeSafe Manager license required; Company sponsorship for certification if necessary in first 30 days of employment.

Competencies / Budget Control Responsibilities

Ability to utilize terminology of a commercial kitchen

Demonstrated abilities in portion control, knife skills, plating, creation / execution of recipe

Demonstrated abilities in communication, problem solving, leadership

Demonstrate knowledge of proper kitchen management

Working knowledge of various computer software programs (Google suite, POS, restaurant management software)

Ability to maintain confidentiality of all information

Ability to provide leadership in multi-venue kitchen environment

Ability to multi-task in a fast-paced meal service period

Must be able to speak, read, write and understand the primary language(s) of the workplace

Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals

Security / Confidentiality

Maintain an increased awareness of safety issues. Ensure all security policies and procedures are observed in areas such as computer security, keys, locks, inventory, property and employee information.

Performance Standards

Flexibility to work a varied schedule, including nights, weekends, and holidays

Strong organizational and problem-solving skills

Working knowledge of menu development

Ability to write routine reports and correspondence

Ability to speak effectively before groups of co-workers and guests

Working Conditions / Environment

Position requires ability to adhere to rotating shift schedule and changes to days off

Position requires availability during all hours that hotel is operating.

Kitchen staff will work in multiple environments within the property, some of which are restrictive in size

The noise level in the work environment is usually moderate

The person in this position may have to lift up to 50 pounds on a daily basis

The person having this position may have to sit for one (1) hour, stand and / or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hours per day

Position is responsible for handling heavy containers of hot food and liquids and engaging with hot ovens, grills, stovetops, etc.

Position requires exposure to the climate variations of a commercial kitchen environment

Available shifts and compensation : We have available shifts all days of the week. Compensation depends on your experience.

About TOURISTS : TOURISTS is a resort inspired by the classic American roadside motor lodge, set on the banks of the Hoosic River in the Berkshires city of North Adams. Designed for the 21st century traveler, the 48-room property is a union of design and nature, home to woodland trails, riverbank vistas, sculptural installations and more. Using common, organic materials, your room is both haven and trailhead, connecting you with your vacation self and serving as a basecamp for exploration and adventure. Learn more about us at https : / / www.touristswelcome.com / .

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