Kitchen Manager - Paradise Inn - Summer Seasonal
About The Position
Under the direction of the Executive Chef, assist in the management all aspects of the culinary operations at Paradise Inn to maintain a consistently high standard of cleanliness and food excellence. Provide up to 1,200 covers per day over three daily meals. Ensure that all foods for Dining Room, Employee Dining Room, and Café are nutritious, safe, wholesome, eye appealing, delicious, and meet recipe and food cost specifications. Supervise chefs, cooks, and utility staff to ensure tasks are completed in safe and efficient manner. Manage the culinary operation in the absence of the Executive Chef.
Requirements
- High School Diploma/G.E.D. equivalent required
- Three 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 or be able to successfully complete ServSafe Manager certification
- 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
Nice To Haves
- Culinary school diploma strongly preferred
Responsibilities
- Monitor, problem solve, and direct workers to ensure efficient and safe completion of all culinary tasks daily
- Assist in training and supervision of staff on safety and procedures including recipes and plate presentation
- Communicate regularly and professionally with numerous people including general manager, food & beverage manager, dining room staff, warehouse manager, and laundry staff to ensure efficient operation of restaurant
- Ensure that entire department adheres to food safety guidelines including ServSafe and HACCP
- Attend and participate in safety meetings
- Under guidance of General Manager, participate in and give working direction for pre and post season setup / teardown
- Manage staff appropriately to enforce standards and minimize personnel conflicts
- Assist in maintenance of department records such as schedules, food safety inspection logs, and receiving invoices
- Performs such other related duties as directed or required
Benefits
- Sick Pay (Sick Leave is provided in accordance with Washington State law, allowing employees to accrue one hour of sick leave for every 40 hours worked, to be used for personal illness, family care, and other qualifying reasons.)
- Employee Discounts
- Recreation Program
- Employee Assistance Program
- Housing & Meal Plan Available
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What This Job Offers
Career Level
Manager
Education Level
High school or GED
Number of Employees
1,001-5,000 employees
