Restaurant Chef

Massanutten Resort

Responsible for duties as assigned by the Executive Sous Chef and General Manager, including set up and break down kitchen and ensuring efficient kitchen operations. Will prepare, cook, portion, and serve food and oversee kitchen operations for daily meals.

Required:

• Line and prep cooking skills
• Understanding of kitchen sanitation practices
• Supervisory skills
• Excellent written and verbal communication skills
• Strong attention to detail and organizational skills
• Industry specific strategic and analytical knowledge
• Proficient culinary skills
• Proficient computer skills (including Microsoft Word, Excel, Outlook, and database applications)
• Serve safe certification
• Previous management experience
• Understanding of kitchen materials
• Must be at least 21

Preferred:

Ability to read, interpret, and adjust based on profit and loss statements and labor reports

Strong understanding of ABC regulations

Typical Schedule:

Days:

Full availability required, including mornings, nights, weekends, and holidays

Hours:

Scheduling needs will vary based on business demands; minimum scheduling requirement of 40 hours per week

Salary Pay Range: $48,000-$50,000

Core Responsibilities:

• Coordinate and oversee meal service within guidelines of menu, dietary requirements, and the standards of appearance, taste, temperature, and sanitation
• Oversee opening and closing of kitchen
• Place orders as needed
• Oversee putting away truck deliveries
• Assist and oversee monthly inventory
• Other duties as assigned by management