Restaurant Chef

About the role

Responsible for duties as assigned by the Executive Sous Chef and General Manager, including set up and break down kitchen and ensuring efficient kitchen operations. Will prepare, cook, portion, and serve food and oversee kitchen operations for daily meals.

Core Responsibilities

• Coordinate and oversee meal service within guidelines of menu, dietary requirements, and the standards of appearance, taste, temperature, and sanitation
• Oversee opening and closing of kitchen
• Place orders as needed
• Oversee putting away truck deliveries
• Assist and oversee monthly inventory
• Other duties as assigned by management

Qualifications

• Line and prep cooking skills
• Understanding of kitchen sanitation practices
• Supervisory skills
• Excellent written and verbal communication skills
• Strong attention to detail and organizational skills
• Industry specific strategic and analytical knowledge
• Proficient culinary skills
• Proficient computer skills (including Microsoft Word, Excel, Outlook, and database applications)
• Serve safe certification
• Previous management experience
• Understanding of kitchen materials
• Must be at least 21

Preferred Qualifications

• Ability to read, interpret, and adjust based on profit and loss statements and labor reports
• Strong understanding of ABC regulations

Schedule

Full availability required, including mornings, nights, weekends, and holidays. Scheduling needs will vary based on business demands; minimum scheduling requirement of 40 hours per week.

Pay

Pay Range: $48,000-$50,000

For more information, please contact us at 540-437-3372 or shenandoahprovisions@massresort.com.