Job Description
Job Details
Description
Chef III Department: Kitchen Reports to: Lodge Manager Overtime: Following the completion of 40 hours within the work week Schedule: Able to work 6 weeks on and 2 weeks off DUTIES:Train new hire kitchen staff on the current operational processes and policies.
Educate staff on the most up to date food safety and health regulations.
Assist in the recruitment efforts through staffing management and interviewing potential candidates.
Manage the food inventory/stock process utilizing the FIFO method while keeping in mind budget adherence.
Plan menus in conjunction with in-stock food items.
Define work schedules and responsibilities for the individual direct reports.
Run daily staff meetings.
Develop and maintain stock rotation plan utilizing the FIFO method for food products.
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