Job Description
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 certifi...