CHEF/SOUS CHEF

Glacier Park Inc. (GPI) is currently seeking Culinary professionals for several of our locations in and around Glacier National Park. These positions begin in May and run until October.

LOCATION CHEF:

The Location Chef is responsible for the overall efficiency and success of daily operations. Responsibilities include:

1. Delegates responsibilities of production and communicates proper instructions to staff.
2. Is hands on with daily operations and ensures completion of all tasks.
3. Ensures all Company policies and regulations are followed.
4. Monitors controls to minimize food and supply waste and theft.
5. Maintains pre-set budgets in labor and food costs with the help of corporate F&B team.
6. Manages (plans, directs, schedules, supervises, evaluates, coaches) all tasks performed by Kitchen staff.
7. Verifies or generates prep list for each station.
8. Plans and organizes daily production levels according to forecasts per meal period.
9. Must complete all paperwork assigned by the Corporate Executive Chef.
10. Must spend at least 50% of each shift working in a designated kitchen position.
11. Will rotate work schedule through all shifts, and will work a minimum of 2 evening shifts per week. Oversees ALL deliveries for accuracy with Storeroom Manager and completes paperwork deemed necessary by the Executive Chef.
12. Participates in all NPS and GPI Health Inspections and QA Inspections.
13. Produces a quality product in a timely fashion for guests and employees.
14. Responsible for the implementation of menus for hotel Dining Room and Employee Dining Room (EDR).
15. Presents creative daily specials for Dining Room and organizes occasional specials for EDR.
16. Trains, instructs, and motivates seasonal staff in proper knife handling, sanitation, safety, food preparation, and guest & staff satisfaction.
17. Works directly with the Location Manager to ensure positive employee morale.
18. Works with the Executive Chef on all aspects (menus, ordering, set-up, etc.) of special events.

Salary is competitive and includes on site meals & lodging and incentives

SOUS CHEF:

The Sous Chef will manage all kitchen operations in absence of Location Chef. Responsibilities will include

• 1. Assists in all inventories and performs administrative duties as assigned.
  2. Assists in banquets as assigned.
  3. Assists Location Chef in monitoring all budgets, labor and food costs.
  4. Be an effective operator in controlling these costs, as well as breakage, repair and maintenance.
  5. Assumes oversight of food production and kitchen personnel in the absence of the Location Chef.
  6. Cleans and maintains work areas and equipment.
  7. Enforces and follows all Company policies and regulations.
  8. Maintains Food Safety logs.
  9. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  10. Manages (plans, directs, schedules, supervises, delegates, evaluates, rewards and disciplines) all tasks performed by Kitchen employees.
  11. Assists Location Chef in generating a prep list for each station.
  12. Must be able to lead and assist with Location Chef in all daily aspects of Kitchen operations, inclusive of the following responsibilities:
  13. Oversees ALL deliveries for accuracy with Storeroom Manager and completes necessary daily paperwork, i.e., Shift Report, Labor Report, High Cost Inventory Report, Warehouse Order Form, Schedules.
  14. Participates in all NPS Health Inspections and QA Inspections.
  15. Produces a quality product in a timely fashion for guests and staff.
  16. Responsible for the implementation of menus for hotel Dining Room.
  17. Presents creative daily specials for Dining Room and organizes occasional specials for EDR.
  18. Trains, instructs and motivates First and Second Cooks in proper knife handling, sanitation, safety, food preparation, guest and staff satisfaction, etc.
  19. Works shifts of Sous Chefs or Location Chef on their days off.

Sous Chef wages are $12.50 per hour and include Meals & Lodging at no cost

• 1-3 years experience in Kitchen management, preferably within a hotel or restaurant setting.
• Must have a strong background in sanitation and pass GPI Sanitation class.
• Sanitation certificate preferred.
• Ability to lead and train staff.
• Ability to read, understand, follow, and enforce safety procedures.
• Ability to understand and follow specific instructions and procedures.
• Culinary degree preferred or equivalency in work experience.
• Good organization and communication skills required.
• Must give instructions clearly and precisely and follow up in a reasonable amount of time.
• Must be effective with verbal motivation, using tact and responding professionally.
• Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.
• Knowledge of supplies, equipment, and/or services ordering and inventory control.
• Must be able to manage under pressure at times.
• Must be able to write clearly and precisely.
• Must be knowledgeable in plate presentation - depth, flavor and guest needs.
• Must be team-oriented, positive and upbeat.
• Must have capability to demand quality and maintain guest satisfaction with tact and discretion.
• Must have general knowledge of all areas of food preparation and presentation methods, techniques, and quality standards.
• Should be well versed in cost control of food and labor.
• Strong interpersonal skills required.
• Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.

We request that all interested candidates submit an online application and updated resume by visiting our website www.gpihr.com.