Chef Manager, Full-Time - Land's End Resort (Wage DOE & Benefits - Homer, AK)

UNAVAILABLE; Homer (AK); On-site; USD 70,000 - 90,000; Full time

Job summary

Land's End Resort in Homer, Alaska seeks a Chef Manager to lead a high-quality kitchen operation, ensure HACCP compliance, control costs, and deliver exceptional service across retail and catering. You will guide a team to maintain standards and safety while meeting budget goals.

This role requires five years of supervisory kitchen experience in hospitality, ServSafe certification, and the ability to train staff, plan menus, and manage inventories in a fast-paced hotel setting.

Qualifications

• High school diploma or GED required.
• Minimum five years as a Chef Manager in hospitality.
• Supervisory experience and knowledge of food quality control.
• HACCP knowledge and safety systems demonstrated.
• ServSafe certification required within 30 days of hire.
• Proficient in Microsoft Office applications.

Responsibilities

• Directs a high-quality, cost-effective kitchen operation.
• Ensure HACCP and safety standards are followed by all staff.
• Plan menu, place orders, and manage inventory for operations.
• Lead staff training and supervise performance.
• Maintain excellent relations with staff and clients.
• Coordinate daily menus with supervisors and leads.
• Develop and manage staff work schedules and staffing levels.
• Oversee budget expenditures and cost analyses.

Skills

Leadership

Menu planning

Cost control

Quality assurance

HACCP knowledge

Staff training

Communication

Education

High School Diploma or GED

ServSafe Certification

HACCP training

Tools

Microsoft Office

Job description

Job Description

The Chef Manager is a unique and exciting opportunity for an energetic and motivated manager who is constantly seeking excellence in service standards. This key leadership position is directly responsible for the successful operation of food service activities including retail, quality improvement, sanitation, and infection control. The Chef Manager ensures client, customer service satisfaction with efficient cost-effective management, meeting and exceeding stated expectations. They will also provide strong leadership to a team whose focus is exceptional service, exceptional quality and customer service.

This position will support the Land's End Resort, a 117-room hotel, in Homer, AK.

Responsibilities

• Directs a high quality, cost effective general kitchen and food preparation operation.
• Ensure HACCP and Safety standards are thoroughly understood and followed by all staff.
• Understands and consistently comply with NSBLP required portion sizes, cooking methods, quality standards, and teach these standards to staff.
• Menu planning, ordering, and inventory with other associated food service activities.
• Assures proper completion of production records by all locations.
• Plans a variety of balanced, attractive menus and food/ service options.
• Quality focused with the ability to grow student meal participation while controlling costs.
• Assumes 100% responsibility for quality of products served.
• Maintains excellent employee and client relations to continuously improve the quality of services provided, resolve problems, and facilitate the acceptance and implementation of new services.
• Meets with supervisors/leads to discuss daily menus, issues, and challenges and/or problems.
• Ensures the responsibilities, authorities, and accountability of all assigned employees are defined and understood.
• Plans and implements an effective staff-training program.
• Continuously seeks to improve the quality of assigned activities.
• Take positive actions to facilitate the employment of NANA shareholders.
• Develops, maintains, or approves various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work schedules, etc.
• Supervisory responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Assures all kitchen locations are properly staffed.
• Periodically physically performs all types of high-volume food preparation and production duties and fills in for absent employees/ open positions.
• Documents positive steps regularly taken to implement an effective safety program.
• Foster a high degree of sanitation in all assigned areas.
• Partners with NMS Marketing to conduct special events or theme activities.
• Consistently demonstrates professional skills in efficiently carrying out assigned activities, using all forms of communications, handling of change, developing employees, solving typical problems, and making decisions.
• Performs inventory and quality control tasks as well as completes various inspection checklists.
• Maintains a clean and sanitary workstation.
• Other duties that are pertinent to the department or unit’s success also may be assigned.

Qualifications

• Must have a high school diploma or GED equivalent.
• At least five (5) years of demonstrated experience as a Chef Manager within a restaurant, hotel, or hospitality setting with an emphasis on menu development, food/beverage cost control and inventory management.
• Prior experience must evidence supervisory skills and knowledge of food preparation and quality control procedures.
• Thorough knowledge and understanding of HACCP program.
• Must have a Food Handler's Card of ServSafe contingent upon 30 days of hire.
• Must have knowledge and training in using a variety of food production equipment.
• Must be able to work independently and complete assignments in a timely manner.
• A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy.
• Contract requires employees to speak, understand, read and write English.
• Must have basic proficiency in Microsoft Office Suite applications; Word, Excel, Power Point and Outlook.

Preferred Qualifications

• Preference will be given to individual with a minimum of four (4) years of consecutive employment in similar operations with comparable responsibilities.
• Preference will also be given to those with prior work experience in a high production setting.
• ServSafe Certified Manager

Working Conditions and Physical Requirements

Weather: Indoors: environmentally controlled; requires most or all work to be done inside.

Noise level: Moderate to loud.

Description of environment: This is a commercial kitchen in a hotel setting.

Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.

Travel: None

Competencies

NMS Core Values

Safety guides our behavior.

Honesty and integrity govern our activities.

Commitments made will be fulfilled.

All individuals are treated with dignity and respect.

The environment will be protected and sustained.