Lead Kitchen

Mission Ridge Ski Resort•Wenatchee, WA

5d•$17 - $20•Onsite

About The Position

Responsible for the overall preparation and presentation of food from the Hampton Lodge Restaurant while overseeing and training prep and line cooks. To provide breakfast, lunch, and dinner to Mission Ridge guests. Complete guest satisfaction is the ultimate goal. To offer the highest quality products with exceptional service for a reasonable price. To coordinate and oversee kitchen activities, i.e. cleaning, baking, cooking and preparing food for our guests to purchase. This person should be able to work in a busy, fast paced environment under some pressure, while maintaining a positive attitude at all times. To foster a team player atmosphere by providing the room to learn and grow as an employee and individual. Assist with food and dry goods receiving, handling, storage, and usage. Assist with weekly inventory of kitchen and floor products. Perform as a line cook.

Requirements

Knowledge of kitchen equipment, safety, cleanliness, menu ingredients, plate presentation, food cost, retail cost, bottom line, food preparation, food service and guest service.
Guest service oriented.
A Washington State Health District Food Server Permit is required.
Strong culinary skills and experience in various cooking methods.
Leadership and supervisory experience.
Excellent communication and interpersonal skills.
Ability to work effectively in a fast-paced environment.
Knowledge of food safety and hygiene practices.
Problem-solving and decision-making abilities

Responsibilities

Assist in hiring a staff of full-time and part-time employees.
Foster a team playing atmosphere by providing the room to learn and grow as an employee and individual.
Responsible for assisting with food ordering, receiving, handling, storage, usage of food and food cost in coordination with the Kitchen Manager/Executive Chef.
Weekly inventory of kitchen and floor products.
Coordinating a flexible schedule to fulfill the needs of Mission Ridge and employees.
Weekly processing of invoices to correct the General Ledger accounts verifying quantities, freshness of product and pricing.
Understand, and abide by the annual budget for this specific department.
Responsible for annual equipment inventories for the department.
Weekly attendance and participation in Food and Beverage Lead staff meetings covering standards, personnel, financial and calendar.
Contributing to the creation of new dishes and menu items.
Adherence to Safety and Health Standards: Maintaining a clean and safe kitchen environment, following all relevant regulations.
Effectively communicating with other kitchen staff, restaurant managers, and front-of-house personnel.
Addressing any issues that arise during food preparation or service, such as shortages or equipment malfunctions.