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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The treasures that lie outside my office are simply remarkable and I don’t take any of them for granted at all, but I have found great admiration for the treasures inside my office as well. Upon my first week of working at GPI, I was left a box of historic photos, books, post cards, letters, and other Glacier National Park memorabilia dating before 1913. I use many of these photos for our “Throwback Thursday” posts on our social media platforms, so Wednesdays have become nearly one of my favorite days of the week, as I dive into stories from the past. I often state that Wednesdays are when I open up the “Treasure Chest.”
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In recent weeks, the development that GPI’s near 32-year contract to operate the concessions in Glacier National Park is not being renewed at the end of this year has come as a shock to many, including myself. We take great pride in the opportunity we’ve had to work at many of Glacier National Park’s properties—it has been an honor. The loss is disappointing; however, moving forward, we are excited to continue making long-lasting memories as the “Gateway to Glacier” at GPI’s many owned lodges and properties in and around the national park—Grouse Mountain Lodge, the Princes of Wales Hotel, Glacier Park Lodge, St. Mary Lodge, Cabins and Motel, and the Stewart Hotel—so that a century from now, someone else at GPI will have a “Treasure Chest” to dig through on Wednesdays. 
