Restaurant Chef

Camelback Resort, PA; Northern (KY); On-site; USD 65,000 - 85,000; Full time

Job summary

Camelback Resorts in Tannersville, PA, is seeking a Restaurant Chef to coordinate, supervise, and direct all aspects of food production for assigned outlets.

You will manage costs, train associates, and uphold high standards of sanitation and portion control to ensure guest satisfaction and profitable operations.

Qualifications

• Must be at least 18 years of age to apply.
• Associate degree in Culinary Arts or related field preferred.
• At least 5 years of progressive culinary experience in a hotel or similar environment.
• Previous supervisory experience required.
• Flexible schedule with the ability to work extended hours as needed.
• Ability to promote and maintain a safe environment for guests and associates.
• Ability to speak and read English; additional languages are a plus.
• Ability to stand and walk for extended periods (up to 8-10 hours per shift).
• Ability to lift, carry, push, and pull up to 50lbs. (e.g., pots, pans, bulk ingredients, or equipment).
• Ability to work safely around hot surfaces, open flames, steam, and sharp objects.

Responsibilities

• Oversee daily operations of kitchen and food production areas, ensuring portion size, taste, temperature, presentation, and recipe standards are consistently met.
• Ensure compliance with requisition and ordering procedures.
• Maintain knowledge of daily forecasts and customer counts to manage par stock levels and staffing needs.
• Monitor food costs, inventory levels, waste, and portion control to support departmental profitability.
• Monitor product receiving and storage to ensure quality, freshness, proper rotation, and appropriate storage procedures.

Skills

Culinary leadership

Staff supervision

Food safety

Cost control

Education

Associate degree in Culinary Arts

Job description

Camelback Resorts
301 Resort Dr
Tannersville, PA 18372, USA

Camelback Resorts
301 Resort Dr
Tannersville, PA 18372, USA

The Restaurant Chef is responsible for coordinating, supervising, and directing all aspects of food production for assigned outlets. This role ensures profitable operations, high-quality products, and exceptional service while upholding company standards in food preparation, sanitation, and portion control. The Restaurant Chef is also responsible for managing food and labor costs, training and developing associates, and supporting overall guest satisfaction.

Primary Responsibilities:

• Oversee daily operations of kitchen and food production areas, ensuring portion size, taste, temperature, presentation, and recipe standards are consistently met.
• Ensure compliance with requisition and ordering procedures.
• Maintain knowledge of daily forecasts and customer counts to manage par stock levels and staffing needs.
• Monitor food costs, inventory levels, waste, and portion control to support departmental profitability.
• Monitor product receiving and storage to ensure quality, freshness, proper rotation, and appropriate storage procedures.
• Ensure compliance with all food safety, sanitation, and health department regulations, including proper food handling, storage, labeling, and temperature control.
• Respond promptly to guest complaints and take appropriate action to resolve concerns.
• Monitor kitchen equipment and facilities, report maintenance needs, and communicate with Engineering to ensure issues are addressed.
• Prepare and submit required reports in a timely manner.
• Participate in departmental and leadership meetings as requested.
• Ensure recipes, preparation methods, product specifications, and presentation standards are consistently followed.
• Implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Perform all other duties as requested.

Leadership Acumen:

• Actively recruit, train, coach, and develop associates to achieve optimal performance and growth opportunities within the company.
• Conduct performance reviews in line with company standards.
• Prepare and manage associate schedules based on business levels, forecasts, and operational needs.
• Monitor labor levels to ensure appropriate staffing while maintaining operational and financial goals.
• Create and maintain a professional, educational, and positive kitchen environment.
• Promote a safe working environment and ensure associates follow all safety, food safety, and sanitation procedures.
• Collaborate with other F&B managers and communicate effectively regarding operational needs and issues.
• Consistently make decisions in the best interest of guests, associates, and the organization.

Qualifications and Requirements:

• Must be at least 18 years of age to apply.
• Associate degree in Culinary Arts or related field preferred.
• At least 5 years of progressive culinary experience in a hotel or similar environment.
• Previous supervisory experience required.
• Flexible schedule with the ability to work extended hours as needed.
• Ability to promote and maintain a safe environment for guests and associates.
• Ability to speak and read English; additional languages are a plus.
• Ability to stand and walk for extended periods (up to 8-10 hours per shift).
• Frequent bending, reaching, stooping, and crouching to access ingredients, ovens, and storage.
• Ability to lift, carry, push, and pull up to 50lbs. (e.g., pots, pans, bulk ingredients, or equipment).
• Ability to work safely around hot surfaces, open flames, steam, and sharp objects.
• Tolerance for working in hot, humid, and sometimes crowded environments.
• Ability to perform repetitive motions (e.g., chopping, stirring, plating) safely and efficiently.
• Ability to move quickly and efficiently in a fast-paced kitchen environment.

This job description is to be considered a general outline of the duties and responsibilities of this position and is subject to changes and revisions by Camelback Resorts at any time. Responsibilities are listed as guidelines only and the job is not necessarily limited to these specifications.

Qualifications

Skills

Behaviors

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Motivations

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Education

Experience

Licenses & Certifications

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.