Marli's at The Pollard Hotel - Red Lodge, United States - Red lodge Hospitality

Description

Job Description

LIMITED HOUSING AVAILABLE

Company Mission: To exceed our customer's expectations

Job Summary: Our Chef is crucial in assigning kitchen tasks, working the line, assisting the Restaurant Manager, Hotel General Manager, and Executive Chef with hiring and training kitchen staff, inventory management, and menu development, and is also a member of the Red Lodge Hospitality Leadership Team.

Essential Job Duties: include the following; other duties may be assigned:

• Provides exceptional customer service to our guests, employees, peers, and Red Lodge Hospitality leadership team
• Provides exceptional customer service to our guests, employees, peers, and Red Lodge Hospitality leadership team
• Is an active role model for all staff
• Actively works on the line each day preparing meals, setting lines, breaking down the line, and cleaning the kitchen alongside staff.
• Schedules and maintains proper staffing levels for all shifts
• Organizes daily preparation and delegates tasks according to staff skills
• Helps to develop creative menus with the entire culinary team
• Works with the GM and Executive Chef to hire, fire, and evaluate staff
• Works closely with the GM and Executive Chef to manage prime costs in line with company standards
• Builds plate and menu costs
• Ensures safety and sanitation practices are followed
• Works closely with company leadership to create goals, strategy, and brand
• Fosters an open relationship with FOH Management and Staff
• Directs menu changes to align with trends, seasonality, and local demands
• Works in concert with the Sous Chef to ensure efficient operations
• Creates exciting daily features and coordinates with FOH staff regarding the highlight sales points
• Establishes and maintains quality and plating standards
• Develops and fosters positive relationships with vendors
• Manages orders in a way to support local products and businesses while keeping in line with costs
• Performs monthly inventory counts and manages inventory with a focus on minimizing waste.
  

Skills and Qualifications: to perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.

• A "Servant Leader" attitude
• Excellent written and verbal communication skills
• Honest, reliable, dependable, and self-motivated
• Strong organizational skills
• Self-motivated and efficient
• Can work independently
• Comfortable in a fast-paced work environment

Valued Experience/Education:

• Associate Degree in Culinary Arts or related field
• Two years as Chef or similar position/five years as Sous Chef or similar position
• Front of House experience
• ServSafe Certification

Physical Demands and Work Environment: The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Physical Demands:

• While performing the duties of this job, the employee is regularly required to walk, sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance; stoop, talk, or hear.
• The employee must lift and move up to (50) pounds.
• Specific vision abilities required by the job include close vision, distance vision, and the ability to adjust focus.
• While performing duties of this job, the employee is exposed to long periods of sitting or standing, up to or more than 12 hours

Work Environment:

• Professional Kitchen
• Extreme temperatures
• Open availability includes early mornings, late nights, weekends, and holidays.