Chef

Summary

Come expose your craft in the beautiful mountains of Idaho! Producing delightful culinary experiences for our guests is our reason for being. If you want an opportunity to grow your career in a fast-paced environment, check us out… This is a once in a lifetime place to work, come assist our Chef de Cuisine and Sous Chef’s with all their duties and expand your career.

About the role

a Little About You… You have a sense of Maturity, and Ownership, providing solutions to daily kitchen challengesThe ability to functionally multi-task with speed and grace You possess a functional understanding of the front and back of the housePrior experience in both front and back of the house positionsYou present initiative and ingenuity with minimal supervision.You maintain an optimistic and positive demeanorYou readily assist other team members as needed.Take pride in being the final ‘inspector’, approving the plating before it is presented to the guest.

Responsibilities

• Receive food checks, event orders and prepare them to specifications.
• Read, understand and execute standardized recipes as well as development of new recipes.
• Aid in sample cooking of new dishes and establishing recipe standards.
• Absorb attractive placement of food items, show pieces etc… on display where required.
• Aid Chef’s in food requisition to ensure sufficient inventory while minimizing waste; send for requisitioned items from storeroom, personally verifying both quantity and quality.
• Re-organize refrigerators, re-stock items up to par and reorganize section for next meal preparation.
• Supervise the general cleaning and proper handling of food leftovers after meal services.
• Set up daily mis-en-place.
• Able to read banquet BEO.
• Present initiative and ingenuity with only general supervision and maintain an optimistic outlook.
• Aid other team members as needed as well as any reasonable requests from management.
• Maintain work station, assist with prep and cleaning.
• All other duties as assigned.

Requirements

• 6 months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club preferred.
• Able to read and prepare standardized recipes according to Chef’s specifications.
• Able to organize and prioritize daily par sheets and banquet BEO.
• A working understanding of proper food handling, equipment and utensils.
• Must be able to communicate effectively and professionally with fellow associates, supervisors, managers and staff, acting as an agent for maintaining a positive kitchen environment, being mindful of continual teamwork and relationship development.
• Must be able to quickly assess situations, determine priority, create a strategy and implement it.
• Superior multi-task abilities while maintaining a high level of organization remaining detail oriented.
• Able to sustain a fast pace while staying focused on the finest of details.
• Maintain work station, assist with prep and cleaning.