VIAD

LOCATION CHEF

3 weeks ago
Job ID
2017-9345
# Positions
1
Montana

Overview

PRIMARY OBJECTIVES:  

Oversees all Kitchen & Cafeteria Culinary and Pastry staff to ensure a quality guest and employee dining experience. Models the way to operate in a timely and ethical fashion while adhering to recipes, standards, safety, food cost and budget guidelines. Works directly with Management and F&B support staff to ensure all food safety, sanitation standards, goals and requirements are met. 

Must assist in other departments and do related work as required.

DIVISION: Food & Beverage

IMMEDIATE SUPERVISOR: Location Manager, Executive Chef

SUPERVISORY RESPONSIBILITY:

Sous Chefs, Line Cooks, Prep Cooks, Pastry Chef, Employee Dining Manager, Storeroom Clerk

Responsibilities

  1. Manages (plans, directs, schedules, supervises, evaluates, rewards and disciplines) all tasks performed by Kitchen staff. 
  2. Delegates responsibilities of production and communicates proper instructions to staff.  Follows up to ensure completion. 
  3. Responsible for the implementation of menus for hotel Dining Room and Employee Dining Room (EDR).
  4. Presents creative daily specials for Dining Room.
  5. Ensures production of a quality product in a timely fashion for guests and employees.
  6. Trains, instructs, and motivates seasonal staff in proper knife handling, sanitation, safety, food preparation, and guest and staff satisfaction. 
  7. Assists EDR Manager in organizing occasional specials, cookouts and events for EDR.  
  8. Maintains pre-set budgets in labor and food costs with the help of corporate staff members.  
  9. Plans and organizes daily production levels according to forecasts of covers per meal period.
  10. Ensures prep lists for each station are accurate and completed. 
  11. Works to ensure proper ordering requirements and inventories are met. 
  12. Establishes controls to minimize food and supply waste and theft. 
  13. Maintains accuracy and regular follow up of all Log Books. 
  14. Oversees ALL deliveries for accuracy with Storeroom clerk and completes paperwork deemed necessary by the Executive Chef. 
  15. Participates in all GPI, Health Department and QA Inspections.  
  16. Enforces all Company policies and regulations. 
  17. Must spend at least 50% of each shift working in a designated kitchen position. 
  18. Works directly with the Location Managers to ensure positive employee morale.  
  19. Works with the F&B Director and Executive Chef on all aspects (menus, ordering, set-up, etc…) of special events. 
  20. Conducts regular physical inventories of food supplies and provides inventory to Executive Chef upon request. 
  21. Must complete opening and closing checklists as provided by the F&B Director and Executive Chef.
  22. Assists with other responsibilities as requested.

Qualifications

  • 3-5 years head Chef experience required.
  • Culinary degree or equivalency in work experience required.
  • Previous experience within a hotel restaurant setting preferred. 
  • Must have a strong knowledge of currently accepted sanitation standards.
  • Serve Safe Sanitation Certificate preferred.
  • Must have experience in food costing, kitchen accounting, scheduling, production standards, and creation of a quality product.
  • Must be knowledgeable in plate presentation – depth, flavor and guest needs.
  • Must be able to multi-task and manage calmly under pressure when necessary.
  • 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 write clearly and precisely.
  • Strong interpersonal skills required. 
  • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
  • Must be team-oriented, positive, and upbeat.
  • Must have the ability to lead effectively, supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
  • Must be able to work at a competent level in all kitchen positions.
  • Must be able to physically operate all kitchen equipment.

Work Environment

  • Kitchen/EDR in a Hotel environment.
  • National Park environment. 
  • Climate control equipment may or may not be present.
  • 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 and varying temperatures. Occasional work in coolers and freezers is required.
  • Non-smoking environment.
  • Flexilbe scheduling required; including varied hours, split shifts, AM and PM shifts, weekends and holidays.

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