Restaurant Chef

Massanutten Resort; Hopkins Spring (VA); On-site; USD 48,000 - 50,000; Full time

Job summary

Massanutten Resort in McGaheysville, VA is seeking an experienced kitchen supervisor to assist the Executive Sous Chef and General Manager, overseeing daily meal service and ensuring efficient kitchen operations.

This role requires strong line and prep cooking skills, knowledge of sanitation practices, supervisory abilities, excellent communication, and a ServSafe certification. Candidates must be 21 or older and ready to work a flexible schedule.

Qualifications

• Line cooking
• Prep cooking
• Sanitation knowledge
• Supervisory skills
• Communication skills
• Attention to detail
• Culinary skills
• Computer skills
• ServSafe certified
• Kitchen materials
• Age 21+

Responsibilities

• Coordinate and oversee meal service within guidelines of menu, dietary requirements, and the standards of appearance, taste, temperature, and sanitation

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

Database applications

Job description

Massanutten Resort
McGaheysville, VA 22840, USA

Description

Job Summary

Responsible for duties as assigned by the Executive Sous Chef and General Manager, including set up and break down kitchen and ensuring efficient kitchen operations. Will prepare, cook, portion, and serve food and oversee kitchen operations for daily meals.

Required

• Line and prep cooking skills
• Understanding of kitchen sanitation practices
• Supervisory skills
• Excellent written and verbal communication skills
• Strong attention to detail and organizational skills
• Industry specific strategic and analytical knowledge
• Proficient culinary skills
• Proficient computer skills (including Microsoft Word, Excel, Outlook, and database applications)
• Serve safe certification
• Understanding of kitchen materials
• Must be at least 21

Preferred

Ability to read, interpret, and adjust based on profit and loss statements and labor reports

Strong understanding of ABC regulations

Typical Schedule

Days:

Full availability required, including mornings, nights, weekends, and holidays

Hours:

Scheduling needs will vary based on business demands; minimum scheduling requirement of 40 hours per week

Salary Pay Range: $48,000-$50,000

Core Responsibilities

• Coordinate and oversee meal service within guidelines of menu, dietary requirements, and the standards of appearance, taste, temperature, and sanitation

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.