Job Description

Job Summary

Responsible for duties as assigned by the Executive Chef, Executive Sous Chef and/or General Manager including overseeing all resort restaurants kitchen operations. Must have previous management experience as well as advanced cooking knowledge with several years of line or specialized training and be able to uphold company quality and sanitation standards.

Required

Strong understanding of cooking fundamentals – prep and line, including meat cutting, sauce making, and sanitation protocols

Leadership and supervisory skills

Excellent written and verbal communication skills

Strong attention to detail and organizational skills

Industry specific strategic and analytical knowledge

Proficient computer skills (including Microsoft word, Excel, Outlook, and database applications)

Serve safe certification

Must be at least 21

Preferred

Classical culinary training

Strong knife skills

Understanding and ability to adhere to ABC regulations

Typical Schedule

Days:

Varies, including weekends and holidays

Hours:

Varies, including evenings

Core Responsibilities

• Oversee kitchen in absence of Executive Sous Chef or Restaurant Chef
• Oversee inventory and places orders as needed
• Assist with daily operations of cooking, serving, and dishwashing
• Oversee and participate in putting away stock, including alcohol, in the correct manner
• Coordinate and oversee meal quality within guidelines of menu, dietary requirements, and the standards of appearance, taste, temperature, and sanitation
• Provide and oversee training for kitchen staff and kitchen management staff
• Participate in monthly inventory
• Monitor scheduling of kitchen staff
• Perform and oversee proper portioning and correct food processes
• Ensure that items for service are prepared safely and correctly
• Other duties as assigned by management

For more information, contact us at 540-437-3372 or  [email protected].

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