Chef Manager, Full-Time - Land's End Resort (Wage DOE & Benefits - Homer, AK)

Responsibilities

• Directs a high quality, cost effective general kitchen and food preparation operation.
• Ensure HACCP and Safety standards are thoroughly understood and followed by all staff.
• Understands and consistently comply with NSBLP required portion sizes, cooking methods, quality standards, and teach these standards to staff.
• Menu planning, ordering, and inventory with other associated food service activities.
• Affirms proper completion of production records by all locations.
• Plans a variety of balanced, attractive menus and food/service options.
• Quality focused with the ability to grow student meal participation while controlling costs.
• Affirms 100% responsibility for quality of products served.
• Maintains excellent employee and client relations to continuously improve the quality of services provided, resolve problems, and facilitate the acceptance and implementation of new services.
• Meets with supervisors/leads to discuss daily menus, issues, and challenges or problems.
• Ensures the responsibilities, authorities, and accountability of all assigned employees are defined and understood.
• Plans and implements an effective staff-training program.
• Continuously seeks to improve the quality of assigned activities.
• Takes positive actions to facilitate the employment of NANA shareholders.
• Develops, maintains, or approves various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work schedules, etc.
• Safeguards all kitchen locations are properly staffed.
• Periodically physically performs all types of high-volume food preparation and production duties and fills in for absent employees/open positions.
• Documents positive steps regularly taken to implement an effective safety program.
• Foster a high degree of sanitation in all assigned areas.
• PARTNERS WITH NMS MARKETING TO CONDUCT SPECIAL EVENTS OR THEME ACTIVITIES.
• Consistently demonstrates professional skills in efficiently carrying out assigned activities, using all forms of communications, handling of change, developing employees, solving typical problems, and making decisions.
• Performs inventory and quality control tasks as well as completes various inspection checklists.
• Maintains a clean and sanitary workstation.
• Other duties that are pertinent to the department or unit’s success also may be assigned.

Qualifications

• Must have a high school diploma or GED equivalent.
• At least five (5) years of demonstrated experience as a Chef Manager within a restaurant, hotel, or hospitality setting with an emphasis on menu development, food/beverage cost control and inventory management.
• Prior experience must evidence supervisory skills and knowledge of food preparation and quality control procedures.
• Thorough knowledge and understanding of HACCP program.
• Must have a Food Handler's Card of ServSafe contingent upon 30 days of hire.
• Must have knowledge and training in using a variety of food production equipment.
• Must be able to work independently and complete assignments in a timely manner.
• A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy.
• Contract requires employees to speak, understand, read and write English.
• Must have basic proficiency in Microsoft Office Suite applications; Word, Excel, Power Point and Outlook.
• Preference will be given to individual with a minimum of four (4) years of consecutive employment in similar operations with comparable responsibilities.
• Preference will also be given to those with prior work experience in a high production setting.
• ServSafe Certified Manager.