Position Summary Prepares the dining/breakfast area by cleaning the area, properly arranging the furniture, emptying the trash receptacles, making fresh coffee, and stocking the food and drink items, and other supplies, (e.g., plastic ware, napkins), according to operating standards. Provides fast, friendly, and efficient service to all guests. Essential Functions - The essential functions include, but are not limited to the following: During Complimentary Breakfast Hours of Operation: Handles set-up and breakdown of continental breakfast. Greets and acknowledges guests as they arrive. Ensures all guests receive excellent customer service. Buss and clean tables as needed. Maintain the cleanliness of the breakfast area. At the close of the complimentary breakfast, clean and mop the breakfast area, dispose of all drinks, food, and supplies in accordance with operating standards and health codes. Clean and properly store all equipment in accordance with company standards. Receive supplies, date, and rotate stock. Complete and record inventory on inventory sheet. Follow hotel operational procedures to ensure an order is placed for items that are below par levels. Assist with cleaning and maintaining other areas of the hotel. Thank guests as they depart. Respond to guest needs, special requests, and complaints. Minimum Qualifications (Knowledge, Skills, and Abilities) One year of related food service work experience. Must be able to initiate and engage in conversation with guests. Must pay close attention to details. Must be able to visually inspect the area, compare observations to standards, and correct deficiencies. Must be available to work 5:00 a.m. to 12:00 p.m. Must be available to work weekends and holidays. Must have a flexible work schedule. Knowledge of workplace safety procedures. Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries, and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. Requires full sight and hearing capacity. The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is usually moderate to loud. Employment is contingent upon successful completion of a background and drug test.
Mar 13, 2024
Full time
Position Summary Prepares the dining/breakfast area by cleaning the area, properly arranging the furniture, emptying the trash receptacles, making fresh coffee, and stocking the food and drink items, and other supplies, (e.g., plastic ware, napkins), according to operating standards. Provides fast, friendly, and efficient service to all guests. Essential Functions - The essential functions include, but are not limited to the following: During Complimentary Breakfast Hours of Operation: Handles set-up and breakdown of continental breakfast. Greets and acknowledges guests as they arrive. Ensures all guests receive excellent customer service. Buss and clean tables as needed. Maintain the cleanliness of the breakfast area. At the close of the complimentary breakfast, clean and mop the breakfast area, dispose of all drinks, food, and supplies in accordance with operating standards and health codes. Clean and properly store all equipment in accordance with company standards. Receive supplies, date, and rotate stock. Complete and record inventory on inventory sheet. Follow hotel operational procedures to ensure an order is placed for items that are below par levels. Assist with cleaning and maintaining other areas of the hotel. Thank guests as they depart. Respond to guest needs, special requests, and complaints. Minimum Qualifications (Knowledge, Skills, and Abilities) One year of related food service work experience. Must be able to initiate and engage in conversation with guests. Must pay close attention to details. Must be able to visually inspect the area, compare observations to standards, and correct deficiencies. Must be available to work 5:00 a.m. to 12:00 p.m. Must be available to work weekends and holidays. Must have a flexible work schedule. Knowledge of workplace safety procedures. Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries, and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. Requires full sight and hearing capacity. The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is usually moderate to loud. Employment is contingent upon successful completion of a background and drug test.
Sugarloaf Inn 5000 Common Cir, Carrabassett Valley, ME 04947 5 shifts, Days & Nights - 2 days off Full Time/Year Round Job Perks are amazing if you are a skier or rider who loves to play in your off time. You can enjoy Sugarloaf's Ski Pass & there is opportunity for Seasonal Bonus when you become part of the Shipyard Brewing Team. Position: Kitchen Manager Reports to: General Manager Supervises: Kitchen Service Manager POSITION SUMMARY: Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness ESSENTIAL PROFESSIONAL FUNCTIONS: • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. • Create a positive, professional and safe working environment for all employees. • Fill in where needed to ensure guest service standards and efficient operations. • Prepare all required paperwork, including forms and reports in an organized and timely manner. • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. • Work with Senior Management to plan and price menu items. Establish portion sizes and standards for all new menu items. Ensure that food cost standards are met. • Writes and costs weekly specials • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. • Responsible for maintaining appropriate cleaning schedules for kitchen floors, walls, hoods, other equipment, including trash and dumpster areas and food storage areas. • Oversee the maintenance of proper food holding and refrigeration temperature control points. • Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. • Maintain a professional and positive working relationship with all purveyors. • Complete monthly inventory RESULTS UPON WHICH PERFORMANCE IS EVALUATED: • Guests are delighted with flavor and presentation of food • Meals are delivered to guests in a timely manner • Food cost is at target of 31% • Inventory is well managed • Health department inspections reveal no critical violations, minor violations are corrected on the spot • Quality standards are met or exceeded QUALIFICATION STANDARDS: • A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, cold line and expediter. • Culinary talent and expertise • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. • Be able to reach, bend, stoop and frequently lift up to 50 pounds. • Be able to work in a standing position for long periods of time.
Mar 09, 2024
Full time
Sugarloaf Inn 5000 Common Cir, Carrabassett Valley, ME 04947 5 shifts, Days & Nights - 2 days off Full Time/Year Round Job Perks are amazing if you are a skier or rider who loves to play in your off time. You can enjoy Sugarloaf's Ski Pass & there is opportunity for Seasonal Bonus when you become part of the Shipyard Brewing Team. Position: Kitchen Manager Reports to: General Manager Supervises: Kitchen Service Manager POSITION SUMMARY: Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness ESSENTIAL PROFESSIONAL FUNCTIONS: • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. • Create a positive, professional and safe working environment for all employees. • Fill in where needed to ensure guest service standards and efficient operations. • Prepare all required paperwork, including forms and reports in an organized and timely manner. • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. • Work with Senior Management to plan and price menu items. Establish portion sizes and standards for all new menu items. Ensure that food cost standards are met. • Writes and costs weekly specials • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. • Responsible for maintaining appropriate cleaning schedules for kitchen floors, walls, hoods, other equipment, including trash and dumpster areas and food storage areas. • Oversee the maintenance of proper food holding and refrigeration temperature control points. • Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. • Maintain a professional and positive working relationship with all purveyors. • Complete monthly inventory RESULTS UPON WHICH PERFORMANCE IS EVALUATED: • Guests are delighted with flavor and presentation of food • Meals are delivered to guests in a timely manner • Food cost is at target of 31% • Inventory is well managed • Health department inspections reveal no critical violations, minor violations are corrected on the spot • Quality standards are met or exceeded QUALIFICATION STANDARDS: • A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, cold line and expediter. • Culinary talent and expertise • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. • Be able to reach, bend, stoop and frequently lift up to 50 pounds. • Be able to work in a standing position for long periods of time.
Join Our Culinary Symphony as the Swing Sous Chef! Are you a culinary virtuoso ready to bring your talents to a vibrant kitchen environment? We're seeking a versatile and skilled Swing Sous Chef to join our culinary team, infusing creativity and flavor into our offerings, especially when the Sous Chef takes a well-deserved day off in the heart of Bar Harbor. As the Sous chef, you will be responsible for keeping up with all the kitchen functions including the duties of overseeing the safe and efficient operation of the kitchen. This involves food purchasing with cost control, preparation, and presentation of dishes, as well as maintaining the sanitation and cleanliness of the kitchen. The Bar Harbor Inn creates innovative menus that you will be expected to know ingredients for. You will be assisting the chef in providing high quality preparation of most dishes as well as the initiative to develop and promote profitability while being an example of others around you. We expect all our employees to champion and embrace the company values: to be hospitable at all times, willing to make the extra effort, fair in all of our dealings, respectful to our guests, our property and each other, professional in all situations and proud to be part of the very best! As a Swing Sous Chef, you will show off your culinary skills during shifts, ensuring top-notch food quality and presentation. Work seamlessly with kitchen staff to maintain the high standards set by the Sous Chef, providing leadership and support when they are away. Step into various roles within the kitchen, maintaining consistency and excellence in culinary operations. We are a family-owned independent restaurant, passionate about creating exceptional culinary experiences. Recognized as one of the Best Places to Work, we foster an inclusive workplace. As a Swing Sous Chef, you'll play a crucial role in maintaining the culinary excellence of our kitchen. You will be working your magic on a full-time seasonal basis from Spring to Fall. Your schedule will be 40 hours a week. Weekends, nights, and holidays are a must. The starting salary wage is $1200 per week. Why you want to work with us: Work in the serene ambiance of Bar Harbor, offering a peaceful retreat for both guests and team members. Join a collaborative team that values teamwork and ensures your success in this essential role. Explore opportunities for career advancement within our expanding hotel family. What you may not know is that we also have amazing benefits and perks: Start earning PPL (Paid Personal Leave), An employee will earn 1 hour of paid personal leave for every 40 hours worked during the calendar year. Teladoc Virtual Care - Talk to a doctor, therapist, or medical expert anywhere you are by phone or video. For only a $25 monthly charge you would have virtual access to care for a wide range or medical conditions and mental health issues. There is a $0 copay and spouse/dependent(s) are eligible to use the service for free. Dental Insurance - Our dental plan is amazing. It is a gem. You get up to 4 cleanings a year and so much more. We pay 80% of the cost. End of Season Bonus. Heating savings program in partnership with Irving and Dead River - save on heating oil and propane. Core Values Program - earn points for branded swag! Referral Bonus - up to $1,000 per new full-time employee you refer. Discounts on hotel stays (our portfolio, and at selected New England Inns & Resorts collection hotels), dining, and spa services. Employee Recognition Programs. Employee Assistance Program (EAP) - Experienced counseling, free & anonymous. Employee Relief Fund - Financial support for unexpected situations. Mostly funded by our awesome teammates! Annual Flu Shot Clinic. Witham Family Hotels Gala - an annual event that recognizes YOU! Here are some more details: Job responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Perform duties as assigned. Skills Required: Advanced Culinary Skills. Ability to effectively manage the kitchen staff, motivate them and assign duties fairly Familiarity with the best practices in the hotel and catering services industry Knowledge of health and safety standards Proficient in Microsoft Office, Point of Sale and restaurant management software Ability to multitask and work quickly under pressure Advanced verbal and written communication skills Attention to detail and organizational skills Experience / Education: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Performance Measurement: 90 Day performance review, annual performance review, attendance, productivity, feedback from others, Guest Response scores, etc. Physical Requirements: This is a very physically demanding job that requires extended periods of walking, standing, bending, lifting, twisting, and kneeling and climbing ladders and stairs. Lifting of up to 65 lbs. Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. If you have a passion for culinary excellence, adaptability, and a desire to shine in the Sous Chef's absence, we invite you to be a key player in our culinary orchestra! Apply Now and Let Your Culinary Artistry Shine in the Swing Sous Chef Role!
Mar 09, 2024
Full time
Join Our Culinary Symphony as the Swing Sous Chef! Are you a culinary virtuoso ready to bring your talents to a vibrant kitchen environment? We're seeking a versatile and skilled Swing Sous Chef to join our culinary team, infusing creativity and flavor into our offerings, especially when the Sous Chef takes a well-deserved day off in the heart of Bar Harbor. As the Sous chef, you will be responsible for keeping up with all the kitchen functions including the duties of overseeing the safe and efficient operation of the kitchen. This involves food purchasing with cost control, preparation, and presentation of dishes, as well as maintaining the sanitation and cleanliness of the kitchen. The Bar Harbor Inn creates innovative menus that you will be expected to know ingredients for. You will be assisting the chef in providing high quality preparation of most dishes as well as the initiative to develop and promote profitability while being an example of others around you. We expect all our employees to champion and embrace the company values: to be hospitable at all times, willing to make the extra effort, fair in all of our dealings, respectful to our guests, our property and each other, professional in all situations and proud to be part of the very best! As a Swing Sous Chef, you will show off your culinary skills during shifts, ensuring top-notch food quality and presentation. Work seamlessly with kitchen staff to maintain the high standards set by the Sous Chef, providing leadership and support when they are away. Step into various roles within the kitchen, maintaining consistency and excellence in culinary operations. We are a family-owned independent restaurant, passionate about creating exceptional culinary experiences. Recognized as one of the Best Places to Work, we foster an inclusive workplace. As a Swing Sous Chef, you'll play a crucial role in maintaining the culinary excellence of our kitchen. You will be working your magic on a full-time seasonal basis from Spring to Fall. Your schedule will be 40 hours a week. Weekends, nights, and holidays are a must. The starting salary wage is $1200 per week. Why you want to work with us: Work in the serene ambiance of Bar Harbor, offering a peaceful retreat for both guests and team members. Join a collaborative team that values teamwork and ensures your success in this essential role. Explore opportunities for career advancement within our expanding hotel family. What you may not know is that we also have amazing benefits and perks: Start earning PPL (Paid Personal Leave), An employee will earn 1 hour of paid personal leave for every 40 hours worked during the calendar year. Teladoc Virtual Care - Talk to a doctor, therapist, or medical expert anywhere you are by phone or video. For only a $25 monthly charge you would have virtual access to care for a wide range or medical conditions and mental health issues. There is a $0 copay and spouse/dependent(s) are eligible to use the service for free. Dental Insurance - Our dental plan is amazing. It is a gem. You get up to 4 cleanings a year and so much more. We pay 80% of the cost. End of Season Bonus. Heating savings program in partnership with Irving and Dead River - save on heating oil and propane. Core Values Program - earn points for branded swag! Referral Bonus - up to $1,000 per new full-time employee you refer. Discounts on hotel stays (our portfolio, and at selected New England Inns & Resorts collection hotels), dining, and spa services. Employee Recognition Programs. Employee Assistance Program (EAP) - Experienced counseling, free & anonymous. Employee Relief Fund - Financial support for unexpected situations. Mostly funded by our awesome teammates! Annual Flu Shot Clinic. Witham Family Hotels Gala - an annual event that recognizes YOU! Here are some more details: Job responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Perform duties as assigned. Skills Required: Advanced Culinary Skills. Ability to effectively manage the kitchen staff, motivate them and assign duties fairly Familiarity with the best practices in the hotel and catering services industry Knowledge of health and safety standards Proficient in Microsoft Office, Point of Sale and restaurant management software Ability to multitask and work quickly under pressure Advanced verbal and written communication skills Attention to detail and organizational skills Experience / Education: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Performance Measurement: 90 Day performance review, annual performance review, attendance, productivity, feedback from others, Guest Response scores, etc. Physical Requirements: This is a very physically demanding job that requires extended periods of walking, standing, bending, lifting, twisting, and kneeling and climbing ladders and stairs. Lifting of up to 65 lbs. Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. If you have a passion for culinary excellence, adaptability, and a desire to shine in the Sous Chef's absence, we invite you to be a key player in our culinary orchestra! Apply Now and Let Your Culinary Artistry Shine in the Swing Sous Chef Role!
Qualifications: Must be at least 18 years of age. Prior customer service in a fast paced environment preferred. Read, understand and speak English. Excellent customer service/communication skills. Available to work required schedule, which may include nights, weekends and holidays as needed. Must meet professional appearance standards as prescribed by company policy. Must be physically mobile with reasonable accommodation. Must be able to respond to visual and oral cues. Must be able to lift and carry up to 50 lbs. (Glass racks, bus Set-up expediter station, keeping it clean, organized and stocked throughout the shift tubs with dishes, bins of flatware). Must be able to push or pull 100 lbs. (Loaded bus carts, refuse dollies, food carts, tables and chairs). Must be able to lift trays with food above shoulder level. Must be able to reach above and below the shoulder, grip small items (i.e., flatware, plates, cups, glasses), bend, stoop and twist while carrying restaurant stock to and from supply areas; able to reach across tables; able to stand and walk for up to four hours; able to use hand motions when cleaning and wiping table tops and service station areas. Must be able to work in constricting areas. Must be able to tolerate industry standard chemicals used for cleaning and sanitizing. Must be able to tolerate second-hand smoke, noise, bright lights. Able to work at a fast pace in often crowded/noisy environment. Must be able to maintain a neat, professional appearance and uphold company appearance standards. Must be able to work to outside with temperatures that may reach and/or exceed 95 degrees Must be able to read, write, speak and understand English.
Mar 04, 2024
Full time
Qualifications: Must be at least 18 years of age. Prior customer service in a fast paced environment preferred. Read, understand and speak English. Excellent customer service/communication skills. Available to work required schedule, which may include nights, weekends and holidays as needed. Must meet professional appearance standards as prescribed by company policy. Must be physically mobile with reasonable accommodation. Must be able to respond to visual and oral cues. Must be able to lift and carry up to 50 lbs. (Glass racks, bus Set-up expediter station, keeping it clean, organized and stocked throughout the shift tubs with dishes, bins of flatware). Must be able to push or pull 100 lbs. (Loaded bus carts, refuse dollies, food carts, tables and chairs). Must be able to lift trays with food above shoulder level. Must be able to reach above and below the shoulder, grip small items (i.e., flatware, plates, cups, glasses), bend, stoop and twist while carrying restaurant stock to and from supply areas; able to reach across tables; able to stand and walk for up to four hours; able to use hand motions when cleaning and wiping table tops and service station areas. Must be able to work in constricting areas. Must be able to tolerate industry standard chemicals used for cleaning and sanitizing. Must be able to tolerate second-hand smoke, noise, bright lights. Able to work at a fast pace in often crowded/noisy environment. Must be able to maintain a neat, professional appearance and uphold company appearance standards. Must be able to work to outside with temperatures that may reach and/or exceed 95 degrees Must be able to read, write, speak and understand English.
Summary As a Kitchen Manager, you will support the Food and Beverage Manager by leading the culinary team and completing delegated administrative tasks. You will ensure that food safety protocols and all brand standards are followed. The Kitchen Manager also serves as a lead cook and/or expediter. This is a long-season salary-exempt position and includes the option of team member housing for the duration of employment. Responsibilities Support FBM with team member management through interviewing, scheduling, missed punch adjustments and coaching conversations Assist in supervising the day-to-day activities of staff, assign responsibilities for tasks, and set deadlines to ensure the timely completion of tasks Maintain complete product knowledge and actively educate team members on menus, recipes, portions, specials, seasonal changes, allergens, etc. Participate in menu development, seasonal changes, daily specials, costing and product adjustments, development of property wide Food and Beverage programing and optimization Ensure a clean and safe workspace through completion of daily and weekly cleaning tasks Maintain team member and guest safety by ensuring all food handling safety and storage protocols are implemented, SOP's are followed, and tracking logs are completed Assist with all inventory practices, including ordering, receiving, waste tracking, setting up count sheets, and completing physical inventory counts Lead by example, maintain professionality, take prompt action with solutions in unpredictable situations such as weather, diverse needs of guests, or incidents on property Independently and confidently make critical decisions to quickly resolve guest and team member issues keeping in mind the health of the operation Learn and share knowledge of the local area, culture, and on-site activities Cultivate a positive work environment that is guest-focused and inclusive. Set clear expectations, and provide accurate, complete, and timely communication Participate in camp level and company-wide meetings Lead and support team members in individual growth and career advancement plans to contribute to our internal leadership pipeline Collaborate with and maintain professional relationships with food and beverage vendors This job description may not include all assigned duties, responsibilities, or aspects of the job described. It may be amended at any time at the sole discretion of Under Canvas. Competencies Effective Communication Adaptagility Decision Making Initiative Education High School Diploma/GED Working Conditions Ability to work outdoors for long periods, including during extreme heat and cold or weather events Able to stand and move for long periods of time Ability to lift 30lbs independently; all lifts over 31 lbs. require assistance from a co-worker Operate guest transport carts and/or property vehicle Stand and walk over slippery and/or uneven natural walking surfaces for the majority of the workday Bend and stoop Preferred Qualifications 2 years of experience in a culinary leadership role A genuine passion and curiosity for the Food and Beverage industry and the outdoors Experience in delivering training and leading a team of 2-10 people Proficient knife skills Food Handler Certification and TIPS card, Food serve safe manager certificate recommended, not required (must have food handlers cert before first day) Basic knowledge of kitchen equipment care and maintenance Experience with conducting inventories and ordering from multiple vendors Additional Information This position is contingent upon the satisfactory completion of a motor vehicle records check, if requested by Under Canvas. This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described, and may be amended at anytime at the sole discretion of Under Canvas.
Mar 02, 2024
Full time
Summary As a Kitchen Manager, you will support the Food and Beverage Manager by leading the culinary team and completing delegated administrative tasks. You will ensure that food safety protocols and all brand standards are followed. The Kitchen Manager also serves as a lead cook and/or expediter. This is a long-season salary-exempt position and includes the option of team member housing for the duration of employment. Responsibilities Support FBM with team member management through interviewing, scheduling, missed punch adjustments and coaching conversations Assist in supervising the day-to-day activities of staff, assign responsibilities for tasks, and set deadlines to ensure the timely completion of tasks Maintain complete product knowledge and actively educate team members on menus, recipes, portions, specials, seasonal changes, allergens, etc. Participate in menu development, seasonal changes, daily specials, costing and product adjustments, development of property wide Food and Beverage programing and optimization Ensure a clean and safe workspace through completion of daily and weekly cleaning tasks Maintain team member and guest safety by ensuring all food handling safety and storage protocols are implemented, SOP's are followed, and tracking logs are completed Assist with all inventory practices, including ordering, receiving, waste tracking, setting up count sheets, and completing physical inventory counts Lead by example, maintain professionality, take prompt action with solutions in unpredictable situations such as weather, diverse needs of guests, or incidents on property Independently and confidently make critical decisions to quickly resolve guest and team member issues keeping in mind the health of the operation Learn and share knowledge of the local area, culture, and on-site activities Cultivate a positive work environment that is guest-focused and inclusive. Set clear expectations, and provide accurate, complete, and timely communication Participate in camp level and company-wide meetings Lead and support team members in individual growth and career advancement plans to contribute to our internal leadership pipeline Collaborate with and maintain professional relationships with food and beverage vendors This job description may not include all assigned duties, responsibilities, or aspects of the job described. It may be amended at any time at the sole discretion of Under Canvas. Competencies Effective Communication Adaptagility Decision Making Initiative Education High School Diploma/GED Working Conditions Ability to work outdoors for long periods, including during extreme heat and cold or weather events Able to stand and move for long periods of time Ability to lift 30lbs independently; all lifts over 31 lbs. require assistance from a co-worker Operate guest transport carts and/or property vehicle Stand and walk over slippery and/or uneven natural walking surfaces for the majority of the workday Bend and stoop Preferred Qualifications 2 years of experience in a culinary leadership role A genuine passion and curiosity for the Food and Beverage industry and the outdoors Experience in delivering training and leading a team of 2-10 people Proficient knife skills Food Handler Certification and TIPS card, Food serve safe manager certificate recommended, not required (must have food handlers cert before first day) Basic knowledge of kitchen equipment care and maintenance Experience with conducting inventories and ordering from multiple vendors Additional Information This position is contingent upon the satisfactory completion of a motor vehicle records check, if requested by Under Canvas. This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described, and may be amended at anytime at the sole discretion of Under Canvas.