Restaurant Chef - Winter 26.27 Seasonal - Full Time

Essential Duties

• Abide by and ensure all outlets/departments compliance with established health and safety procedures as well as department/and company policies & procedures
• Properly store food and equipment in correct and allotted areas
• Plan and develop with Director of Culinary menus for outlets and all specialty menus
• Research, develop, modify and test recipes
• Supervise, staff, coordinate and participate in the daily operations of assigned restaurant kitchen facilities
• Assist Director of Culinary in the supervision of kitchen staff regarding food handling, including rotation and sanitation
• Support Resort Culinary Management team in supervisory role as manager on duty when necessary
• Open and close kitchens according to schedule/guidelines/assignments
• Assist in the creation, usage, and follow through of prep lists, cleaning list, and closing lists
• Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations
• Cooking and production activities
• Conduct training as determined by management

Required Qualifications

• Minimum 4 years' experience in Chef capacity at a hotel, restaurant, or equivalent as a Banquet or Restaurant Chef required
• Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife handling skills and knowledge of food and its characteristics, especially its shelf-life expiration
• Prior management experience required
• Must be a minimum of 18 years of age
• Good planning, administrative and supervisory and math skills, and budget management experience required
• Knowledge of Microsoft Outlook, Excel and Word required, as well as Food Trak is preferred
• Serve Safe Certification, or willingness to attain certification upon hire or Serv Safe Instructor or plus trainer's certification (may be acquired in 1st three months of position)
• Interact and maintain positive relationships with guests, co-workers and management consistent with SSRC's Service Excellence standards
• Problem-solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers
• Be a consistent role model for company's Service Excellence standards

Education Requirements

• Must have a high school diploma or GED equivalent
• Read, write, and speak fluently in English. Spanish a plus

Physical Requirements

• Must lift and carry approximately 50 lbs.
• Must stand for long periods of time or walk for up to six hours.
• The senses of taste and smell are used frequently, the use of hands and arms for periods of up to six hours, peripheral, color, and depth vision are essential.
• Must handle operation of knives

Working Conditions

• Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions.
• Hazardous Materials/Noise: The noise level in the work place is usually moderate.

Physical Demands

• While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery.