Chef

Shore-Lodge-Whitetail-LLC; McCall (ID); On-site; USD 42,000 - 64,000; Full time

Job summary

Shore Lodge in McCall, Idaho, seeks a culinary professional to assist our Chef de Cuisine and Sous Chefs with duties across the kitchen in a fine-dining, high-volume setting. You will read recipes, prepare dishes to spec, manage par levels, and help maintain a spotless, efficient kitchen, while contributing to guest experiences in a fast-paced mountain resort.

This role emphasizes ownership, teamwork, and initiative with minimal supervision, and offers growth in a unique seasonal environment.

Qualifications

• 6 months of culinary experience in fine-dining or high-volume settings.
• Able to read standardized recipes and follow Chef's specifications.
• Organize daily par sheets and banquet BEOs.
• Understand proper food handling, equipment, and utensils.
• Effective communication with staff to maintain a positive kitchen environment.
• Ability to assess situations, set priorities and execute plans.
• Maintain a fast pace with meticulous attention to detail.
• Understand Shore Lodge expeditor system.

Responsibilities

• Receive food checks and event orders and prepare to specifications.
• Read, understand and execute standardized recipes; develop new ones.
• Assist in sample cooking of new dishes and establish recipe standards.
• Ensure attractive placement of food items and displays.
• Assist in food requisition and inventory management while avoiding waste.
• Reorganize refrigerators and prep areas for next service.
• Supervise cleaning and proper handling of leftovers.
• Set up daily mis-en-place.
• Assist other team members and management as needed.
• Maintain workstation, prep, and cleaning.

Skills

Maturity

Ownership

Multi-tasking

Front & Back of House

Initiative

Teamwork

Food Handling

Attention to detail

Job description

Description

SUMMARY:

Come expose your craft in the beautiful mountains of Idaho! Producing delightful culinary experiences for our guests is our reason for being. If you want an opportunity to grow your career in a fast-paced environment, check us out… This is a once in a lifetime place to work, come assist our Chef de Cuisine and Sous Chef’s with all their duties and expand your career.

A LITTLE ABOUT YOU…

• You have a sense of Maturity, and Ownership, providing solutions to daily kitchen challenges
• The ability to functionally multi-task with speed and grace
• You possess a functional understanding of the front and back of the house
• Prior experience in both front and back of the house positions
• You present initiative and ingenuity with minimal supervision.
• You maintain an optimistic and positive demeanor
• You readily assist other team members as needed.
• Take pride in being the final ‘inspector’, approving the plating before it is presented to the guest.

WHAT YOU GET TO DO:

• Receive food checks, event orders and prepare them to specifications.
• Read, understand and execute standardized recipes as well as development of new recipes.
• Assist in sample cooking of new dishes and establishing recipe standards.
• Ensure attractive placement of food items, show pieces etc… on display where required.
• Assist Chef’s in food requisition to ensure sufficient inventory while minimizing waste; send for requisitioned items from storeroom, personally verifying both quantity and quality.
• Re-organize refrigerators, re-stock items up to par and reorganize section for next meal preparation.
• Supervise the general cleaning and proper handling of food leftovers after meal services.
• Make important and logical decisions relating to par levels for production.
• Set up daily mis-en-place.
• Ability to read banquet BEO.
• Present initiative and ingenuity with only general supervision and maintain an optimistic outlook.
• Assist other team members as needed as well as any reasonable requests from management.
• Maintain work station, assist with prep and cleaning.
• All other duties as assigned.

Requirements

WHAT YOU NEED TO BE SUCCESSFUL:

• 6 months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club preferred.
• Able to read and prepare standardized recipes according to Chef’s specifications.
• Able to organize and prioritize daily par sheets and banquet BEO.
• A working understanding of proper food handling, equipment and utensils.
• Must be able to communicate effectively and professionally with fellow associates, supervisors, managers and staff, acting as an agent for maintaining a positive kitchen environment, being mindful of continual teamwork and relationship development.
• Must be able to quickly assess situations, determine priority, create a strategy and implement it.
• Superior multi-task abilities while maintaining a high level of organization remaining detail oriented.
• Able to sustain a fast pace while staying focused on the finest of details.
• Must be able to understand and utilize Shore Lodge’s expeditor system.
• Maintenance of work station, assist with prep and cleaning.