Chef De Cuisine
Evergreen Lodge & Rush Creek Lodge

Chef de Cuisine Needed for Lodge Near Yosemite National Park

Located on the border of Yosemite

Year-round
Location:
Rush Creek Lodge Lodge, California
Experience:
Previous experience required
Start Date:
Job starts immediately! (Oct 15, 2019)

Position Overview
The Chef de Cuisine is in charge of all operations related to the main restaurant kitchen. This includes overseeing breakfast, lunch and dinner services. The Chef de Cuisine is also responsible for managing all staff in the main kitchen, enforcing company policies, ordering, cost control and quality control of all food served.

Structure of the Culinary Team
The culinary team consists of a Chef de Cuisine, Production/Catering Chef, and two Sous Chefs all reporting directly to the Executive Chef. This position will work closely with the Food and Beverage Manager and General Manager to provide a high quality, fresh and approachable culinary offering.

Culture Responsibilities:

  • Creating a fun, friendly culture with a high service standard
  • Building an energized, well trained, technique driven team
  • Maintain high standards and proper accountability

Staff Responsibilities:

  • Training and managing kitchen staff
  • Coordinating daily with Executive Chef and Sous Chefs
  • Create fair and consistent work environment based on respect
  • Create a staff mentality that is quality driven and guest oriented

Position Operation Functions:

  • Maintaining quality in all restaurant and tavern menu execution
  • Work hands-on in the kitchen on a daily basis
  • Enforcing structured processes, restaurant standards, programs and procedures
  • Training and ongoing oversight in food quality, cleanliness & hygiene standards
  • Maintaining strong safety standards
  • Ordering, receiving and maintaining proper par levels
  • Storage and inventory management
  • Maintaining kitchen equipment and supplies
  • Staff management including Sous Chefs and Culinary Supervisors
  • Writing weekly schedules and managing staffing levels
  • Writing recipes for specials and aiding Executive Chef in menu development
  • Ensuring consistency in menu preparation

Financial responsibilities:

  • Reviewing kitchen staff hours/scheduling
  • Actively managing day to day labor and overtime
  • Improving profitability by controlling cost and limiting waste

    Qualifications
    Our ideal Chef de Cuisine is experienced, professional, skilled in a variety of cooking techniques, self-motivated and excited to develop a friendly & professional environment while working hands on and maintaining a high culinary standard in a contemporary lodge environment.

    Ideal qualifications include:

  • Extensive experience managing a busy kitchen with multiple employees
  • Strong culinary education or training and knowledge of fresh California style cuisine
  • Drive to create warm, friendly work environment while maintaining high professional standards
  • Strong interest in training/coaching culinary staff
  • Comfortable working within a defined framework
  • Key personality traits for success in our setting:
    • High integrity and professionalism
    • Guest service oriented and team-focused
    • Self-motivated (takes initiative) with high standards
    • Mature, personable leader with a relaxed nature
    • Execution oriented; enjoys hands-on implementation
    • Leading a healthy, drug-free lifestyle
    • Dynamic, fun, and likes the outdoors
    • Flexible with a “whatever it takes” attitude

How to Apply

Contact Info