Overview Our restaurant concept is built on providing signature dining experiences to our guest. Our restaurant provides not only a stunning landscape, but a warm welcoming atmosphere with delicious-contemporary food. Our service is genuine, welcoming and we are here to make our guest experience memorable. Job Objective • Provides an extraordinary dining experience to our guests. • Promotes a professional, helpful and courteous work environment to all employees. • Serves all menu items in accordance to recipes. • Produces all food products efficiently and expediently to our guests. • Interacts with all guests, employees and purveyors in a professional and hospitable manner. • Provides an educational & training experience to all employees. • Maintains the kitchen as a showplace. Ensures all kitchen employees are “On Stage”. • Development of all staff members, giving opportunity for advancement. • Develops positive relationships and strong ties to the community. • Protects owner’s investments. Responsibilities Responsibilities & Tasks • Ensures Opening and Closing procedures for all positions are followed each shift. • Generates costed weekly staff schedules for all kitchen employees. • Order and receives all food and food related items. • Assist in the receiving of all other products. • Leads kitchen meetings with hourly employees. • Meet with purveyors and negotiates optimum purchase pricing. • Co-ordinates with Manager daily pre-meals. • Ensures daily staff meal exceeds employee expectations. • Identifies operational opportunities (i.e. cost saving measures, new menu ideas). • Ensures all recipes and techniques are adhered to. • Completes line check at beginning of each shift with station checklist • Ensures daily specials are posted one hour before meal period. Policies and Procedures • Ensures all team members fully comply with all aspects of the Little Gem Resorts Handbook at all times. • Promotes and executes a safe working environment to reduce the risk of injury and accidents to all employees and guests. • Kitchen is cleaned and thoroughly washed after each shift. • Works to appropriate staffing levels through budgets and business projections. • Follows and maintains that all restaurant par levels and restocking procedures are followed throughout each shift. • Ensures that proper security procedures are in place to protect employees, guests and company assets. • Ensures that all employees adhere to the company’s uniform standards. • Conducts performance reviews for all kitchen employees. • Harassment of any type is not to be promoted or tolerated. Fiscal Accountability • Controls food and labor costs. • Works with all other F&B managers in controlling other expenses through purchase orders. • Daily critical inventory are performed. • Enforces first in-first out policies. • Manages monthly food inventories. • Works in conjunction with all managers regarding pricing changes and special items. • Manages to the thirty day and ten day forecast sheets, keeping staffing and ordering at appropriate levels. • Protect owner’s assets. Qualifications Qualifications • Six (6) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club required. • Must be able to stand, walk, lift and bend for long periods of time. • Must be a service minded individual with a positive attitude who truly enjoys helping others • Successful applicant will pass pre-employment background check and complete the federally mandated I-9 Form. Please note our season is from Mid December - End of July. All employees must be available for the full season.