ESSENTIAL JOB RESPONSIBILITIES/DUTIES/TASKS:
- Kitchen Operations: Assist the Executive Chef in all aspects of kitchen operations, including prep, service and team oversight
- Team Leadership: Lead line during service; ensure quality, consistency and presentation meet house standards
- Staff Supervision: schedule and train kitchen staff; foster a professional, team oriented work environment
- Inventory Management: Monitor inventory and assist with ordering, receiving and proper food storage
- Food Safety: Ensure compliance with food safety, sanitation and hygiene standards (HACCP/Health Dept.)
- Menu Development: Collaborate with the Executive Chef in developing new menu items, daily specials and testing new dishes
- Cleanliness and Organization: Maintain a clean, organized and efficient kitchen environment
- Leadership in Absence of Executive Chef: Step into leadership role in absence of Executive Chef
SKILLS REQUIRED:
- Leadership & Team-Building: Ability to lead, motivate and train kitchen staff while maintaining a positive, team-oriented environment
- Time Management & Communication: Strong organizational skills and clear communication with staff and management
- Menu Development & Plating: Experience with menu planning, creating dish development and plating standards
- Food Safety & Cleanliness Compliance: Thorough knowledge of food safety, sanitation and hygiene protocols
- Adaptability & Calm Under Pressure: Ability to stay calm under pressure white maintaining quality and consistency
- Creative Input: Contribute creative ideas while respecting established recipes and standards
SUPERVISORY RESPONSIBILITIES:
- Line & prep cooks, dishwashers.
PHYSICAL DEMANDS:
- Consistent and constant standing and walking while in operation. Guest service communication and employee communication necessary. Receiving deliveries and storing food requires lifting, kneeling, arm reaching and use of hands and fingers. Potential lifting of items up to 50lb.Direct work with broilers, deep fryers, salamanders and ovens.
WORK ENVIRONMENT:
The majority of the work is in the Hampton Lodge. Receiving deliveries and assisting in Midway operations usually occur outdoors in the winter. In the kitchen there is exposure to hot cooking surfaces and moderate noise levels. The atmosphere is a team directed and a supportive environment. This person should be able to work in a busy, fast paced environment under some pressure, while maintaining a positive attitude at all times
PHYSICAL REQUIREMENTS:
RARELY ( 0 - 12%) FREQUENTLY (34 - 66%)
OCCASIONALLY (12 - 33%) REGULARLY (67-100%)
Seeing: REGULARLY Must be able to read
Hearing: REGULARLY Must be able to hear well. Guest service communication and employee communication are essential.
Standing/Walking: REGULARLY Consistent and constant standing and walking while in operation, as well as being flexible in movement to different areas of the lodge.
Climbing/Stooping/Kneeling: REGULARLY
Lifting/Pulling/Pushing: REGULARLY Requires lifting of items up to 100 lb. in and on a snowcat trailer.
Fingering/Grasping/Feeling: REGULARLY Must be able to write, and use phone systems.
Note: The statements herein are intended to describe the general nature and level of work being performed by employees, and are not to be construed as an exhaustive list of responsibilities, duties, and skill required of personnel so classified. Furthermore, they do not establish a contract for employment and are subject to change at the discretion of the employer.
