Chef de Cuisine – Check out this Forbes Recommended Property!

Shore Lodge Whitetail LLC
Published
August 17, 2022
Category
Job Type
Work Hours
Varied
Facility
Boutique Hotel, Resort and Private Club
Base Salary
$70K + DOE
Responsibilities
Culinary Outlet Management

Description

WHO ARE WE? Discover Adventure at Shore Lodge Whitetail Club, just moments from the sandy shores of Payette Lake in the heart of the region’s prized Salmon River Mountains and one of the best hidden ski towns to visit as designated by National Geographic. We are a 4-season hideaway, a mountain retreat that embodies the spirit of the destination – peaceful, authentic and vibrant. Our 77-room premier hotel features three acclaimed restaurants. Employees have exclusive access to Whitetail Club’s Andy North-designed golf course, lauded among Golfweek magazine's 'Best Resort Courses.' Located 2 hours from Boise, Shore Lodge offers endless recreation, situated on the edge of the largest area of protected wilderness in the continental United States, near 3 major river systems and close to the best and most plentiful natural hot springs in the lower 48 states. Located just 10 minutes from Brundage Mountain, which Ski Magazine has credited with 'the best powder in Idaho' and provides lift-assisted access to more than 20 miles of mountain bike trails. If this sounds like your idea of Work and Play, join us… Our successful Chef de Cuisine plans and supervises the Kitchen staff in the procurement, production, preparation and presentation of all culinary offerings for our award-winning resort, understanding the requirement of our high standards, and achieving the accolades we have become known for.

WHAT YOU GET TO DO:

• Manage the daily production, preparation and presentation of all food, ensure a quality, consistent product is produced which conforms to all company standards.

• Manage production and preparation areas of the kitchen in order to attract, retain and motivate the culinary employees while providing a safe work environment.

• Develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.

• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.

• Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.

• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.

• Ensure that sanitation standards as set forth by local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.

• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.

• Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.

• Promote a safe working environment to minimize liabilities and related expenses.

• Assume responsibilities of the Executive Chef in his/her absence.

• Perform special projects and other responsibilities as assigned.

Skills

WHAT YOU GET TO DO:
• Manage the daily production, preparation and presentation of all food, ensure a quality, consistent product is produced which conforms to all company standards.
• Manage production and preparation areas of the kitchen in order to attract, retain and motivate the culinary employees while providing a safe work environment.
• Develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure that sanitation standards as set forth by local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.
• Promote a safe working environment to minimize liabilities and related expenses.
• Should assume the responsibilities of the Executive Chef in his/her absence.

Qualifications

WHAT YOU NEED TO BE SUCCESSFUL:
• Formal, culinary arts training
• A thorough knowledge of food preparation and presentation
• Experience with purchasing and maintaining inventory levels
• Knowledge of current culinary trends
• Strong communication and organizational skills
• A hands-on, open-door style of leadership
• Ability to multi-task and work under deadlines in a stressful environment
• Thorough knowledge of all Microsoft applications and a general computer literacy
• At least three years of experience in a similar role
• A sense of maturity and leadership
• The ability to functionally multitask with speed and grace
• Experienced in understanding as well as time spent in both front and back of the house operations

Educational Requirements

• Formal, culinary arts training

Experience Requirements

• A thorough knowledge of food preparation and presentation
• Experience with purchasing and maintaining inventory levels
• Knowledge of current culinary trends
• Strong communication and organizational skills
• A hands-on, open-door style of leadership
• Ability to multi-task and work under deadlines in a stressful environment
• Ability to interview, screen, recruit culinary talent
• Thorough knowledge of all Microsoft applications and a general computer literacy
• At least three years of experience in a similar role
• A sense of maturity and leadership
• Experienced in understanding as well as time spent in both front and back of the house operations

Benefits

Medical & Dental (company contributes 75%+ of cost of premiums)
• Voluntary Vision plan
• HSA Account– Employer monthly contribution, voluntary employee contribution (when enrolled in medical)
• Voluntary FSA Spending Accounts
• Company paid accidental death and dismemberment and life insurance ($25,000) (upon hire)
• Voluntary life insurance
• Voluntary short-term disability insurance
• Paid time off (upon hire)
• Matching 401(k) after 6 months of employment and 750 hours worked
• EAP system
• Holiday Pay at time and a half for 6 designated holidays when worked
• Employee Assistance Program
• FREE Meals
• FREE Fitness Center and Fitness Classes
• FREE Employee Golf
• FREE Wi-Fi and Cable TV
• FREE Local Transportation
• FREE Parking
• On-call 24/7 Security team
• Access to computer/printer
• Limited employee housing may be available
• On-site coin-op Laundry
• Company Discounts
30% discount on: lodging, food and beverage items, Shore Lodge retail, marina rentals, and spa services
Discounts available on Verizon phone service, Dell computer products, and local propane vendor.
Reduced Cost Ski Pass

Apply
Drop files here browse files ...
Captcha

Related Jobs