JOB DESCRIPTION SUMMARY

The Lead Chef is an integral member of the leadership team working together on day-to-day operations. The Lead Chef contributes to the guest experience by developing a menu driven by the seasons, quality ingredients and a well-trained, creative staff. This position contributes to the food vision created by the F&B management team and executes a strategy for all venues on property. Other tasks may be assigned based on property needs and evolving needs of the industry.

The Lead Chef will maintain the company’s culture, values and reputation in the public eye, and with all staff, guests, vendors and partners. The Lead Chef is expected to perform other tasks and duties as needed or as directed.  Furthermore, employee responsibilities and job descriptions are subject to review and revision.

ESSENTIAL FUNCTIONS & ACCOUNTABILITIES

Operational Oversight

• Develop, update and manage menus for all venues (Hotel Lodge, Room Service, Restaurant)
• Supervise kitchen staff’s activities, providing training and mentorship to line and prep cooks, cleaning teams, and FOH staff, creating a positive, productive working environment
• Establish and maintain accountability for standard operating procedures and policies for all outlets and kitchen areas ensuring quality and presentation of food, facilities, equipment and service
• Develop and maintain Inventory Tracking systems for all kitchen areas
• Implement and maintain organization system for storage, prep and kitchen areas
• Manage vendor relationships with responsibility for timely orders and appropriate seasonal service offerings and ensure alignment with budgetary goals
• Ensure that all products delivered are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
• Manage staffing levels appropriate for each season, service period, and for special events
• Assist with staff, menu development and execution of onsite events
• Implement and maintain a routine kitchen equipment maintenance inspections 
• On-going professional development and understanding of evolving needs of the industry and TOURISTS

• Establish, evaluate and update department objectives, policies and Standard Operating Procedures
• Ensure all Staff are properly trained and execute on established Standard Operating Procedures 
• Promote team productivity and ensure quality of product
• Identify and execute system improvements
• Maintain guest satisfaction by working with F&B Director to monitor, evaluate and audit food offerings

Financial Oversight

• Audit vendor invoices for accuracy and negotiate pricing
• Maintain food cost goals by accurate ordering, creative use of products to limit waste, and advising what products to use for family meal
• Monitor and maintain an adequate Food cost and labor percentage
• Participate in annual budget development and quarterly budget reviews

Staff Oversight

• Maintain HR and Staffing objectives by recruiting, hiring, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff
• On-going training of Staff for thorough understanding of all food and beverage standards 
• Schedule regular kitchen staff meetings

• Manage employee review dates and performance standards
• Ensure open lines of communication with all departments and upper management at all times 
• Demonstrate a working understanding of labor cost control through effective scheduling and proactive management
• Ensure all Staff maintain a high level of personal hygiene and adhere to dress code policies for their scheduled shift

Safety and Regulatory Compliance

• Monitor compliance with health, fire and OSHA regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities
• Maintain a high level of cleanliness, facility sanitation and safety in work areas
• Ensure all equipment is properly maintained/repaired and in good, clean, safe working condition
• Ensure timely reporting of all safety infractions and injury incidents
• Check the quality of raw and cooked food products to ensure that Tourists standards are met

Work Related Experience/Education

Proven work experience as a cook in a fine establishment (3-5) years; multi-venue operational experience a significant plus.  

Certificates/Licenses

ServeSafe Manager license required; Company sponsorship for certification if necessary in first 30 days of employment.

Competencies/Budget Control Responsibilities

• Ability to utilize terminology of a commercial kitchen
• Demonstrated abilities in portion control, knife skills, plating, creation/execution of recipe
• Demonstrated abilities in communication, problem solving, leadership
• Demonstrate knowledge of proper kitchen management
• Working knowledge of various computer software programs (Google suite, POS, restaurant management software)
• Ability to maintain confidentiality of all information
• Ability to provide leadership in multi-venue kitchen environment
• Ability to multi-task in a fast-paced meal service period
• Must be able to speak, read, write and understand the primary language(s) of the workplace
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals

Security/Confidentiality

Maintain an increased awareness of safety issues. Ensure all security policies and procedures are observed in areas such as computer security, keys, locks, inventory, property and employee information.

Performance Standards

• Flexibility to work a varied schedule, including nights, weekends, and holidays
• Strong organizational and problem-solving skills
• Working knowledge of menu development
• Ability to write routine reports and correspondence
• Ability to speak effectively before groups of co-workers and guests

Working Conditions/Environment

• Position requires ability to adhere to rotating shift schedule and changes to days off
• Position requires availability during all hours that hotel is operating. 
• Kitchen staff will work in multiple environments within the property, some of which are restrictive in size
• The noise level in the work environment is usually moderate
• The person in this position may have to lift up to 50 pounds on a daily basis
• The person having this position may have to sit for one (1) hour, stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hours per day
• Position is responsible for handling heavy containers of hot food and liquids and engaging with hot ovens, grills, stovetops, etc.
• Position requires exposure to the climate variations of a commercial kitchen environment