Executive Park Chef

Location:Ashford, WA
Salary Range:DOE
Exempt/Non-Exempt:Exempt
Employment Type:Full Time
Unit:Food & Beverage Operations
Description:

Manage all aspects of culinary operations at Mount Rainier National Park to maintain a consistently high standard of food and presentation excellence.  Ensure all foods for guest dining rooms, employee dining facilities and quick service food outlets are nutritious, safe, eye and taste appealing while meeting recipe and cost of sales specifications.  Train and supervise chefs, cooks and prep/utility staff meeting food code, ServSafe and HACCP standards.  This position is based at Paradise Inn during the summer season, and National Park Inn during the winter season.

Duties:
  •   Menu development, specials program and rotation, recipe standardization
  •   Menu development and pricing strategy that addresses, where feasible, farm fresh, local, healthy choice, gluten free, vegetarian, vegan, fresh catch, small plates and signature dishes
  •   Provide spec sheets, production sheets and cost analysis
  •   Train and on-board new staff on food safety and procedures including recipes and presentation
  •   Monitor, problem solve and direct employees to ensure efficient and safe completion of all daily culinary tasks
  •   Taste, smell and observe food to ensure conformance to recipes and presentation standards
  •   Enforces food safety/ServSafe and uniform standards
  •   Adherence to RGS operating budgets to include participating in monthly food and beverage inventories
  •   Appropriately maintains par stock to match business needs
  •   Maximize profitability through daily monitoring of budgeted labor and food costs
  •   Completion of Paradise Inn kitchen department records to include payroll and work schedules, food safety logs, inspection logs and receiving invoices/transfers in a timely and accurate manner
  •   Work with local vendors and purchasing manager on product offerings to include proteins/center of the plate, seafood, produce and beverages.
  •   Working in concert with operational general managers, ensure all park food operations are seasonally set up and broken down strategically
  •   Participate in National Park Service periodic concession evaluations, federal health inspections, management and safety meetings
  •   Ensures RGS environmental commitments to include EHS, recycling and composting programs
Qualifications:

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

  •   High School Diploma/G.E.D. equivalent required; Culinary school diploma strongly preferred
  •   Five years culinary experience in full-service restaurant required; national park experience strongly preferred
  •   Moderate computer knowledge and ability including Microsoft Windows, Outlook, Word, Excel, POS system
  •   Possess strong knowledge of culinary terms and practices; able to prepare items “from scratch” and create recipes
  •   Strong supervision and management skills required, including the ability to guide and develop others

 

Physical and Mental Requirements

  •   Move about to accomplish tasks, particularly frequent movements from place to place within the unit.  Bend, lift, carry, reach/extend arms and hands above shoulder height frequently; move in a constantly changing environment
  •   Lift, carry, and push up to 10 lbs. regularly, 15-20 lbs. frequently, and up to 30 lbs. occasionally
  •   Able to stand for extended periods
  •   Climb steps regularly
  •   Speech recognition and clarity, including the ability to understand the speech of co-workers and the ability to speak clearly to be understood by same in English
  •   Physical presence at the job site is essential to perform job duties


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