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

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.