Friday, August 9, 2013

Grouse Mountain Lodge Location Chef Position

The position of Location Chef for Grouse Mountain Lodge will be posted until 5pm on Friday, August 23, 2013. Interested and qualified candidates should complete the Position Opportunity Application and attach a current resume, and return to me no later than the 23rd.  

This opportunity is based out of Grouse Mountain Lodge, and is a full-time, year-round position.  Full benefits (medical, dental, vision, 401(k), vacation, sick time, holidays) are included.

Apply for this position by filling out the online job application: 


Job Description

Overview
Oversees Kitchen staff to ensure a quality guest and staff dining experience. Must operate in a timely and ethical fashion while adhering to recipes, standards, safety, and food cost guidelines. Work directly with the F&B support staff in a positive manner to ensure all GPI sanitation regulations and requirements are met. Must assist in other departments and do related work as required.

Responsibilities
Conducts regular physical inventories of food supplies and provides inventory to Executive Chef upon request.
Delegates responsibilities of production and communicates proper instructions to staff.
Follows up to ensure completion. Enforces all Company policies and regulations.
Establishes controls to minimize food and supply waste and theft.
Maintains pre-set budgets in labor and food costs with the help of Corporate staff members.
Manages (plans, directs, schedules, supervises, evaluates, rewards and disciplines) all tasks performed by Kitchen staff.
Generates prep list for each station.
Must complete all paperwork assigned by the Executive Chef.
Maintains Food Safety logs.
Must spend at least 50% of each shift working in a designated kitchen position.
Will rotate work schedule through all shifts, and will work a minimum of 2 evening shifts per week. Oversees ALL deliveries for accuracy with Storeroom Manager and completes paperwork deemed necessary by the Executive Chef.
Participates in all GPI Health Inspections and QA Inspections.
Plans and organizes daily production levels according to forecasts of covers per meal period.
Produces a quality product in a timely fashion for guests and employees.
Responsible for the implementation of menus for hotel Dining Room and Employee Dining Room (EDR).
Presents creative daily specials for the Dining Room.
Trains, instructs, and motivates seasonal staff in proper knife handling, sanitation, safety, food preparation, and guest and staff satisfaction.
Works directly with the General  Manager to ensure positive employee morale.
Works with the Executive Chef on all aspects (menus, ordering, set-up, etc.) of special events.

Qualifications
3-5 years executive chef experience required within a hotel or restaurant setting.
Must have a strong background in sanitation and pass GPI Sanitation class.
Serve Safe Sanitation Certificate required.
Culinary degree preferred or equivalency in work experience.
Good organization and communication skills required.
Must give instructions clearly and precisely and follow up in a reasonable amount of time.
Must be able to manage under pressure when necessary.
Must be able to physically operate all kitchen equipment
Must be able to work at a competent level in all kitchen positions.
Must be able to write clearly and precisely.
Must be knowledgeable in plate presentation – depth, flavor and guest needs.
Must be team-oriented, positive, and upbeat.
Must have experience in food costing, kitchen accounting, scheduling, production standards, and creation of a quality product.
Must have knowledge of food and labor cost controls.
Must have the ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
Strong interpersonal skills required.
Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.

Work Environment
Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.
Kitchen environment may have times of high noise levels.
Kitchen  in a historic hotel. Climate control equipment may or may not be present.
Non-smoking environment.
Varied hours, split shifts, holidays, AM and PM shifts required.



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