Lead Line Cook

Evergreen Lodge at Yosemite; California (MO); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a passionate Lead Line Cook to join their dynamic team in a stunning mountain lodge. This role offers the unique opportunity to lead a dedicated kitchen crew, ensuring the highest standards of food preparation and guest service in a beautiful, rustic setting. You will be at the heart of a vibrant food and beverage department, contributing to memorable dining experiences for guests and locals alike. With a focus on fresh, healthful cuisine and a supportive staff environment, this position is perfect for someone who thrives in a hands-on role and is excited about culinary creativity. If you are looking for a fulfilling career in hospitality amidst nature's beauty, this is the place for you.

Benefits

Room and board available

Healthcare benefits after 90 days

401K eligible with company match after 1 year

Qualifications

• Significant line cooking and supervisory experience in a restaurant setting.
• Strong culinary training, with a focus on creating a warm atmosphere.

Responsibilities

• Lead kitchen staff in meal preparation and event execution.
• Manage kitchen operations in the absence of the Chef de Cuisine.

Skills

line cooking experience

restaurant supervisory experience

culinary training

guest service orientation

catering experience

training and coaching

flexibility and initiative

Education

High School Diploma

Job description

Job Details Job Location: Rush Creek Lodge - Yosemite National Park, CA Position Type: Full Time Education Level: High School Salary Range: $22.00 - $22.00 Hourly Job Shift: Any Job Category: Restaurant - Food Service

The Lodge Lead Line Cook assists the Sous Chefs, Chef de Cuisine & Executive Chef and is a key member of the Food & Beverage department management team. The Lead Line Cook leads the line crew in preparation of guest meals, execution of catered events and management of kitchen staff. Lead Line Cook responsibilities include supervision of line employees, cooking, prep, ordering, inventory, cleaning and all other duties associated with running a kitchen.

The Lead Line Cook is in charge of managing the kitchen when the Chef de Cuisine is not present and assists in running the kitchen when he/she is present. This role is 100% hands-on. The Lead Line Cook works closely with the Restaurant & Tavern Manager to ensure guests have a fantastic all-around food experience. The Lead Line Cook is also highly involved in supporting our youth program through training and supervision of our kitchen staff.

The Lodge provides full breakfast, sit down and to go lunches, dinner in our main restaurant, tavern and outdoor dining room, outdoor BBQ's, pool area light fare and staff meals. The lodge prides itself in serving fresh, healthful food that far exceeds expectations given our remote setting. Given our location, most of our guests eat with us in our relaxed mountain environment each night, in addition to locals.

The lodge is a coveted wedding venue, and we cater customized weddings and other special events each year in our outdoor plaza and other venues. This wedding and event focus adds additional challenges and creative opportunities to the Sous Chef role.

The lodge also has live-in staff and over 100 total staff in season, and the Lead Line Cook may help support the Executive Chef in assisting the staff kitchen and associated 3 meals a day staff dining program in addition to coordination of our guest food service operations.

Qualifications

The ideal individual has significant line cooking experience, restaurant supervisory experience, culinary training (formal or informal), is excited to support a great staff environment in a professional yet "down-home" way, and embraces working in a rustic environment in a relationship-oriented business.

Ideal qualifications include:

• Prior culinary supervisory or similar experience (preferred)
• Strong culinary training (formal or informal)
• Interest in living on-site
• Excited about creating a warm family atmosphere for staff while maintaining high standards (& has had prior success managing to these goals)
• Strong interest in training/coaching
• Hospitality or related experience
• Catering experience
• Independent thinker with great initiative, but comfortable working within a defined framework
• High integrity
• Guest service oriented and staff-focused
• Self-motivated (takes initiative) with high standards
• Mature, personable leader with a relaxed nature
• Execution oriented; enjoys hands-on implementation
• Leading a healthy lifestyle
• Dynamic, fun, and likes the outdoors
• Flexible with a "whatever it takes" attitude

Details

• Full time position available immediately
• Position can be year-round or seasonal
• Room and board available for fixed weekly cost both Onsite and Offsite
• Hours variable, including nights and weekends as well as situational/crisis availability; a regular schedule with specific days off will be established
• Healthcare benefits available after 90 days
• 401K eligible with company match after 1 year