Chef III

Chef III

Department: Kitchen

Reports to: Lodge Manager

Overtime: Following the completion of 40 hours within the work week

Schedule: Able to work 6 weeks on and 2 weeks off

DUTIES:

• Train new hire kitchen staff on the current operational processes and policies.

• Educate staff on the most up to date food safety and health regulations.

• Assist in the recruitment efforts through staffing management and interviewing potential candidates.

• Manage the food inventory/stock process utilizing the FIFO method while keeping in mind budget adherence.

• Plan menus in conjunction with in-stock food items.

• Define work schedules and responsibilities for the individual direct reports.

• Run daily staff meetings.

• Develop and maintain stock rotation plan utilizing the FIFO method for food products.

• Maintain ServSafe certification and ensure that during every shift at least one certified member is ServSafe certified.

• Complete employee quarterly reviews.

• Prepare various meals and suggest meals that will cater to the unique tastes of the customers.

• • Ability to communicate effectively; written and orally in English