Cafe Chef

Tonglen Lake Lodge

We are shifting from a B&B style Lodge to a FULL-SERVICE Lodge and looking for a Fill In Chef to join our team to assist our other Chef in the kitchen to ensure our guests are provided a high-quality culinary experience.  The Fill In Chef will also cover for the Chef's off days.  The Summer season runs May 27-Sept 13, with a week of training/shut down on either end of that.

Duties will include:

• Menu planning for both morning bakery & café, and evening Dinner Service (All meals are included in the cost of accommodations for up to 50 lodge guests daily);
• Assists Chef with Recipe development;
• Assists with Costing and pricing of all menu items;
• Assists with ordering supplies, receiving orders and maintaining proper storage;
• Assists with planning and execution of food and beverages for a variety of special events, including catered dinners, workshops, weddings, retreats, wine tastings, etc.;
• Maintaining accurate inventory, with an eye toward a minimal over-wintering supply and cross-utilization of ingredients;
• Working closely with the Chef and Manager to balance needs of lodge guests, café ambiance, and the business side of the café;
• Maintaining the agreed-upon standard for café fare, cleanliness, and procedures; Improving efficiency in the flow of prep and kitchen set up.

Requirements: 

• Commercial kitchen experience a must;
• At least 3 years experience;
• ServSafe Certificate;
• TAP Alcohol Server Certificate;
• Ability to lead a team and keep a positive atmosphere in kitchen and café;
• Ability to effectively teach others;
• A positive attitude and an interest in contributing talents and energy toward the efforts at Tonglen Lake;
• Ability to be flexible and communicative;
• Interest in being part of a small, close-knit team of seasonal employees is a must;
• Willingness to work flexible hours to support both AM and PM service in café, and events.

Desired Skills and Experience:

Our ideal candidate has a variety of experience in food & beverage, management, ordering and logistics, and familiarity with the operation of a seasonal business.  They also possess an interest in taking a relatively new café to another level in terms of production, efficiency, profitability, and creativity, within the confines of the seasonality, remote location, etc.  

Compensation

All staff are provided housing on-site and shift meals as part of their compensation.