Restaurant Chef

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

Job summary

Massanutten Resort in Virginia is seeking an experienced culinary leader to perform duties as assigned by the Executive Sous Chef and General Manager, including setting up and breaking down the kitchen and ensuring efficient kitchen operations. You will prepare, cook, portion, and serve food, and oversee daily kitchen activities.

The role requires line and prep cooking skills, sanitation knowledge, supervisory abilities, strong communication, and pride in detail; Serve Safe certification and 21+

Qualifications

• 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.
• Previous management experience.
• Understanding of kitchen materials.
• Must be at least 21.

Responsibilities

• Coordinate and oversee meal service within guidelines of menu, dietary requirements, and the standards of appearance, taste, temperature, and sanitation.
• Oversee opening and closing of kitchen.
• Place orders as needed.
• Oversee putting away truck deliveries.
• Assist and oversee monthly inventory.
• Other duties as assigned by management.

Skills

Line and prep cooking

Sanitation practices

Supervisory skills

Communication skills

Attention to detail

Strategic knowledge

Culinary skills

Microsoft Word

Microsoft Excel

Outlook

Database applications

Serve Safe certification

Management experience

Kitchen materials understanding

Tools

Microsoft Word

Excel

Outlook

Database applications

Job description

Massanutten Resort

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
• Previous management experience
• 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
• Oversee opening and closing of kitchen
• Place orders as needed
• Oversee putting away truck deliveries
• Assist and oversee monthly inventory
• Other duties as assigned by management

For more information, please contact us at 540-437-3372 o r [e-mail].