Massanutten Resort
Massanutten Resort
Mc Gaheysville, VA 22840, USA
Description Job Summary
Responsible for duties as assigned by the Executive Chef, Executive Sous Chef and/or General Manager including overseeing all resort restaurants kitchen operations. Must have previous management experience as well as advanced cooking knowledge with several years of line or specialized training and be able to uphold company quality and sanitation standards.
Required
Strong understanding of cooking fundamentals – prep and line, including meat cutting, sauce making, and sanitation protocols
Leadership and supervisory skills
Excellent written and verbal communication skills
Strong attention to detail and organizational skills
Industry specific strategic and analytical knowledge
Proficient computer skills (including Microsoft word, Excel, Outlook, and database applications)
Serve safe certification
Must be at least 21
Preferred
Classical culinary training
Understanding and ability to adhere to ABC regulations
Typical Schedule
Days:
Varies, including weekends and holidays
Hours:
Varies, including evenings
Core Responsibilities
Oversee kitchen in absence of Executive Sous Chef or Restaurant Chef
Oversee inventory and places orders as needed
Assist with daily operations of cooking, serving, and dishwashing
Oversee and participate in putting away stock, including alcohol, in the correct manner
Coordinate and oversee meal quality within guidelines of menu, dietary requirements, and the standards of appearance, taste, temperature, and sanitation
Provide and oversee training for kitchen staff and kitchen management staff
Participate in monthly inventory
Monitor scheduling of kitchen staff
Perform and oversee proper portioning and correct food processes
Ensure that items for service are prepared safely and correctly
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.
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Description Job Summary
Responsible for duties as assigned by the Executive Chef, Executive Sous Chef and/or General Manager including overseeing all resort restaurants kitchen operations. Must have previous management experience as well as advanced cooking knowledge with several years of line or specialized training and be able to uphold company quality and sanitation standards.
Required
Strong understanding of cooking fundamentals – prep and line, including meat cutting, sauce making, and sanitation protocols
Leadership and supervisory skills
Excellent written and verbal communication skills
Strong attention to detail and organizational skills
Industry specific strategic and analytical knowledge
Proficient computer skills (including Microsoft word, Excel, Outlook, and database applications)
Serve safe certification
Must be at least 21
Preferred
Classical culinary training
Understanding and ability to adhere to ABC regulations
Typical Schedule
Days:
Varies, including weekends and holidays
Hours:
Varies, including evenings
Core Responsibilities
Oversee kitchen in absence of Executive Sous Chef or Restaurant Chef
Oversee inventory and places orders as needed
Assist with daily operations of cooking, serving, and dishwashing
Oversee and participate in putting away stock, including alcohol, in the correct manner
Coordinate and oversee meal quality within guidelines of menu, dietary requirements, and the standards of appearance, taste, temperature, and sanitation
Provide and oversee training for kitchen staff and kitchen management staff
Participate in monthly inventory
Monitor scheduling of kitchen staff
Perform and oversee proper portioning and correct food processes
Ensure that items for service are prepared safely and correctly
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr