Restaurant Chef - Glacier National Park

Xanterra Travel Collection•Columbia Falls, MT

2d•Onsite

About The Position

Overseeing kitchen operations, including menu planning, food preparation, and ensuring high-quality standards are met. This role involves leading the kitchen staff, maintaining sanitation practices, and providing excellent customer service while actively participating in meal service to ensure a seamless dining experience.

Requirements

Must have a working knowledge of all BOH positions; equipment; and understanding of administrative duties, production records, inventories, scheduling, purchasing and receiving.
Ability to lead the restaurant's BOH team toward the goal of providing excellent guest service in an efficient manner.
Ability to remain calm in a fast-paced, high stress environment.
Managers ServSafe Food Handlers certificate will be required. Class will be available while at property.
Must be able to stand for long periods of time, approximately 10 hours.
Must be able to walk for long periods of time.
Must be able to lift and carry a minimum of 50 pounds.
Must be able to bend, stretch, and reach for extended periods of time.

Nice To Haves

Culinary Degree or ACF Chef de Cuisine Certification is desired.

Responsibilities

Maintain and enforce established Xanterra standards of sanitation throughout the BOH operations.
Establish and maintain open lines of communication with the other members of the Food & Beverage team and with each supervisor within the BOH operation and the hourly employees.
Review punch detail reports in Kronos and approve payroll on a daily basis.
Ensure that adequate pars of inventory items are maintained, adjusted and reacted to as business levels dictate.
Order food through Cloud Suite, approve invoices, and generate requisitions and transfers as needed.
Hands-on culinary leadership role includes being on the floor 100% of the time during a meal service period to observe, monitor and follow-up in all areas of the BOH and FOH operations on a daily basis.
Ensure that all stations are adequately supplied with production needs to serve for any meal period. Ensure the quality as well as the quantity.
Accept responsibility for your BOH operations to be in complete readiness to open punctually for every meal period and serve every menu item for the length of that period.
Follow and enforce Company and departmental environmental and safety practices, policies and procedures.
Other duties as assigned.