Head Chef

Head Chef – Mid Mountain Lodge

Reports to: Food and Beverage Director

Pay: BOE

Schedule: Full Time, Year Round

FLSA: Exempt

SUMMARY: We are looking for a creative, proficient, and entrepreneurial, in all aspects of food preparation, Head Chef.

ESSENTIAL DUTIES & RESPONSIBILITIES (includes the following, other duties may be assigned)

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

QUALIFICATIONS

• Proven working experience as a head chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Ability to be entrepreneurial in your approach to growing the business

SUPERVISORY RESPONSIBILITIES

• Lead staff to exemplary guest experience
• Provide constructive feedback
• Ability to build a team The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

• BS degree in culinary science or related certificate, desired
• Serve Safe Certification required

LANGUAGE SKILLS

• Ability to read and interpret documents such as safety rules and instructions MATHEMATICAL SKILLS

Ability to apply basic math ability, including adding, subtraction and percentages. Ability to use a cash register and calculator.

REASONING ABILITY

• Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving minimal concrete variables in standardized situations. Ability to pay attention to detail

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to stand; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. walk; climb or balance; stoop, kneel, crouch, or crawl and taste or smell. Stooping, climbing and kneeling are necessary to climb on towers and around machinery. The employee must regularly lift and /or move up to 50 pounds, frequently lift and/or move up to 80 pounds and occasionally Must be able to stand and sit for long periods of time.

Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus needed for climbing and visual inspections of lifts.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually loud.

RESORT CONDITIONS

This is a Winter Resort Area. It requires that work venues are varied, and in many cases include steep stairways, multilevel buildings and outdoor work areas, subject to very cold, sometimes wet or very sunny work sites. Some facilities are located at the base or bottom area and some are semi-remote and can only be reached by traveling via chair lift(s), skis or snowboards. Walking surfaces are frequently frozen, sloped and slippery. Proper footwear is a must, indoors and out. Work days and hours, as well as the number of hours required will vary, with an emphasis on weekends and holidays.