Chef III

Chef III Department: Kitchen Reports to: Lodge Manager Overtime: Following the completion of 40 hours within the work week Schedule: Able to work 6 weeks on and 2 weeks off DUTIES:

• Train new hire kitchen staff on the current operational processes and policies.
• Educate staff on the most up to date food safety and health regulations.
• Assist in the recruitment efforts through staffing management and interviewing potential candidates.
• Manage the food inventory/stock process utilizing the FIFO method while keeping in mind budget adherence.
• Plan menus in conjunction with in-stock food items.
• Define work schedules and responsibilities for the individual direct reports.
• Run daily staff meetings.
• Develop and maintain stock rotation plan utilizing the FIFO method for food products.
• Maintain ServSafe certification and ensure that during every shift at least one certified member is ServSafe certified.
• Complete employee quarterly reviews.
• Prepare various meals and suggest meals that will cater to the unique tastes of the customers.
• • Ability to communicate effectively; written and orally in English

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