Restaurant Chef

Camelback Resort•Pocono Township, PA

11h•Onsite

About The Position

The Restaurant Chef is responsible for coordinating, supervising, and directing all aspects of food production for assigned outlets. This role ensures profitable operations, high-quality products, and exceptional service while upholding company standards in food preparation, sanitation, and portion control. The Restaurant Chef is also responsible for managing food and labor costs, training and developing associates, and supporting overall guest satisfaction.

Requirements

Must be at least 18 years of age to apply.
At least 5 years of progressive culinary experience in a hotel or similar environment.
Advanced cooking skills, including strong knife-handling ability.
Previous supervisory experience required.
Flexible schedule with the ability to work extended hours as needed.
Ability to promote and maintain a safe environment for guests and associates.
Ability to speak and read English; additional languages are a plus.
Ability to stand and walk for extended periods (up to 8–10 hours per shift).
Frequent bending, reaching, stooping, and crouching to access ingredients, ovens, and storage.
Ability to lift, carry, push, and pull up to 50 lbs. (e.g., pots, pans, bulk ingredients, or equipment).
Ability to work safely around hot surfaces, open flames, steam, and sharp objects.
Tolerance for working in hot, humid, and sometimes crowded environments.
Ability to perform repetitive motions (e.g., chopping, stirring, plating) safely and efficiently.
Ability to move quickly and efficiently in a fast-paced kitchen environment.

Nice To Haves

Associate degree in Culinary Arts or related field preferred.

Responsibilities

Oversee daily operations of kitchen and food production areas, ensuring portion size, taste, temperature, presentation, and recipe standards are consistently met.
Ensure compliance with requisition and ordering procedures.
Maintain knowledge of daily forecasts and customer counts to manage par stock levels and staffing needs.
Monitor food costs, inventory levels, waste, and portion control to support departmental profitability.
Monitor product receiving and storage to ensure quality, freshness, proper rotation, and appropriate storage procedures.
Ensure compliance with all food safety, sanitation, and health department regulations, including proper food handling, storage, labeling, and temperature control.
Respond promptly to guest complaints and take appropriate action to resolve concerns.
Monitor kitchen equipment and facilities, report maintenance needs, and communicate with Engineering to ensure issues are addressed.
Prepare and submit required reports in a timely manner.
Participate in departmental and leadership meetings as requested.
Ensure recipes, preparation methods, product specifications, and presentation standards are consistently followed.
Implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
Perform all other duties as requested.