Executive Chef - Paradise Inn - Summer Seasonal

Lake Roosevelt Adventures; Paradise (CA); On-site; USD 76,500 - 93,500; Full time

Benefits offered by this job

Housing & meal plan

Sick leave

Employee discounts

Employee assistance program

Job summary

Paradise Inn in the Mount Rainier Paradise area seeks an Executive Chef for the summer season. The role oversees daily production, menu development, cost forecasting, and supervision of kitchen staff to meet guest expectations.

Responsibilities include ensuring food quality, budgeting, and adherence to safety standards, with housing and meal plan available. This full-time, on-site position offers competitive compensation for the season.

Qualifications

• High School Diploma or GED required; culinary or related degree preferred.
• Food Protection Manager Certification and food safety knowledge.
• Proficiency in MS Word, Excel, and Outlook.
• Strong customer service and financial analysis experience.
• Excellent communication and problem-solving abilities.

Responsibilities

• Plan and develop menus, forecast portions, analyze and cost items.
• Recruit, supervise, train, schedule, and direct culinary staff.
• Control expenses and maintain inventory.
• Ensure safe food handling, sanitation and hygiene standards.
• Direct preparation and cooking for events and productions.
• Monitor safety issues and report to management.

Skills

Culinary degree

Food Safety Certification

MS Word

Excel

Outlook

Customer service

Financial analysis

Communication

Problem solving

Education

High School Diploma or GED

Culinary or Associate degree

Tools

MS Word

Excel

Outlook

Job description

## Executive Chef - Paradise Inn - Summer SeasonalApplylocations: Mt Rainier Paradise Inntime type: Full timeposted on: Posted Todayjob requisition id: JR04075**Compensation Amount:**85,000.00 USD AnnualThe Executive Chef is responsible for managing the daily production, preparation and presentation of all food in the unit. The Executive Chef must help the General Manager supervise and carry out day-to-day operations in the unit. The Executive Chef must also provide supervision, direction and training to all employees within the kitchen; achieve operating and financial goals; ensure food quality; and meet client objectives and/or customer needs.Job Description:**Wage:** Salary**Benefits:** Sick Pay (Sick Leave is provided in accordance with Washington State law, allowing employees to accrue one hour of sick leave for every 40 hours worked, to be used for personal illness, family care, and other qualifying reasons.); Employee Discounts, Recreation Program, Employee Assistance Program; Housing & Meal Plan Available**ESSENTIAL FUNCTIONS*** Plan and develop menus, and forecast portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget.* Recruit, supervise, train, schedule, discipline, and direct the culinary and utility staff.* Control expenses. Determine food and supply needs for venue. Maintain inventory control of food and supplies.* Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.* Plan, schedule, supervise, and participate in the culinary work of the event to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need.* Direct the preparation and cooking of food for the unit.* Maintain awareness of safety issues, and report them immediately to your manager.**SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE*** High School Diploma/G.E.D. equivalent required; Culinary or Associate’s degree in food service or related field.* Food Protection Manager Certification. Demonstration of food safety knowledge and sanitation.* Computer proficiency with the ability to utilize MS Word, Excel, and Outlook required.* Strong customer service abilities; actively looks for ways to assist customers and coworkers.* Experience in analyzing financial reports.* Ability to communicate clearly and concisely, both orally and in writing.* Ability to problem solve.**PHYSICAL AND MENTAL REQUIREMENTS*** Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.* Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.* Ability to stand for the entire work day.* Climbing steps regularly.* Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.* Reading and writing work-related documents in English.* Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.* Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.* Physical presence at the job site is essential to perform job duties.**EQUIPMENT USED*** Commercial Kitchen Machinery, Appliances, Tools, and Utensils.* Typical office equipment (computers, phone system, fax, copiers, scanners, among others).Ascending to 14,410 feet above sea level, Mount Rainier is an iconic point in the Washington landscape. Our associates gain valuable experience here while meeting guests and coworkers from around the world, and in their free time they have a magical world of pristine mountain meadows, majestic waterfalls, peaceful old-growth forests, and much more to explore! While we operate year-round, our primary season is the summer months, with most employment opportunities available between April and October. Our All-Star team members enjoy fantastic perks and an amazing work environment!