Massanutten Resort
Job Summary
Responsible for duties as assigned by the Executive Chef, Executive Sous Chef and/or General Manager including overseeing all resort restaurants kitchen operations. Must have previous management experience as well as advanced cooking knowledge with several years of line or specialized training and be able to uphold company quality and sanitation standards.
Required
Strong understanding of cooking fundamentals – prep and line, including meat cutting, sauce making, and sanitation protocols
Leadership and supervisory skills
Excellent written and verbal communication skills
Strong attention to detail and organizational skills
Industry specific strategic and analytical knowledge
Proficient computer skills (including Microsoft word, Excel, Outlook, and database applications)
Serve safe certification
Must be at least 21
Preferred
Classical culinary training
Strong knife skills
Understanding and ability to adhere to ABC regulations
Typical Schedule
Days:
Varies, including weekends and holidays
Hours:
Varies, including evenings
Core Responsibilities
- Oversee kitchen in absence of Executive Sous Chef or Restaurant Chef
- Oversee inventory and places orders as needed
- Assist with daily operations of cooking, serving, and dishwashing
- Oversee and participate in putting away stock, including alcohol, in the correct manner
- Coordinate and oversee meal quality within guidelines of menu, dietary requirements, and the standards of appearance, taste, temperature, and sanitation
- Provide and oversee training for kitchen staff and kitchen management staff
- Participate in monthly inventory
- Monitor scheduling of kitchen staff
- Perform and oversee proper portioning and correct food processes
- Ensure that items for service are prepared safely and correctly
- Other duties as assigned by management
For more information, contact us at 540-437-3372 or [email protected].