Alaska Collection by Pursuit Logo

Denali Cabins - Food & Beverage

Head Chef / Kitchen Manager

WHAT ARE THE WORK DATES?

April 26, 2021 to September 18, 2021

JOB SUMMARY

Coordinates activities and directs training of sous chefs, cooks, and other kitchen workers who engage in preparing and cooking food to ensure an efficient and profitable food service.

ESSENTIAL JOB FUNCTIONS
Major Activities (Typical Duties/Responsibilities):

/ Attain financial objectives; food, labor and EDR cost. Adjust expenditures to reflect corresponding
increase or decrease in revenue
/ Work with RM, AGM and GM to create seasonal menus
/ Provisioning and purchasing of supplies for BOH. Estimate food and beverage costs Supervise portion
control and quantities of preparation to minimize waste
/ Investigate and resolve complaints concerning food quality and service
/ Oversee preparations for the seasonal opening and closing of the Prey
/ Develops, implements and maintains standards for nutrition, sanitation and food preparation standards
for the kitchen
/ Oversees training programs for the Prey kitchen staff are developed, maintained and regularly practiced with an emphasis on safety, product quality, food production and cleanliness / Oversee warehouse ordering, requisitions, stocking and receiving
/ Overall responsibility for the training, direction and management of kitchen staff by developing, implementing and maintaining associated programs.
/ Manage and estimate labor cost versus budgeted labor
/ Purchase or requisition food and kitchen supplies
/ Performs other duties as are appropriate and as assigned

Skills + Abilities:
/ Knowledge of standard industry practices in the culinary business
/ Awareness of local, state and federal health and sanitation laws
/ Actively supervises, motivates and disciplines employees
/ Effectively solve problems, receive direction and manage time efficiently
/ Ability to plan, conceptualize, organize and motivate and direct a diverse team in the achievement of The Alaska Collection’s (TAC) goals and objectives
/ Proficiency in the use of computers, including Microsoft Office Suites and industry-standard computer software
/ Ability to work independently, in a team environment and with minimal supervision
/ Ability to make decisions, solve problems and exercise good judgment; ability to work under pressure and prioritize workload
/ Ability to work closely with all levels of TAC staff, management and general public, including professionals and executives from a variety of companies
/ Superior organizational, follow-up and detail oriented skills
/ Must be able to manage multiple projects and deadlines
/ Excellent communication and presentation skills, both oral and written
/ Excellent management and supervisory skills
/ Willing to work extended hours, various shifts, on holidays and weekends as necessary

Physical Abilities:
/ Must be able to see, hear and verbally communicate with regular frequency
/ Must be able to walk and/or stand on hard surfaces for extended periods of time
/ Must be able to kneel, bend and twist at the waist with regular frequency
/ Must be able to reach at, above and below shoulder height with regular frequency
/ Must be able to push, pull, carry and lift objects weighing up to 50 pounds with regular frequency, and greater weights with occasional frequency
/ Must be able to maintain balance and maneuver in crowded space with regular frequency
/ Must possess sufficient fine and gross motor skills to operate equipment with regular frequency

Minimum Qualifications:
/ A degree in culinary arts is preferred
/ Familiar with Material Safety Data Sheets (MSDS) and Personal Protective Equipment (PPE)
/ Knowledge of food and nutrition as well as food safety and sanitation regulations
/ Knowledge of proper and up to date food handling and health standards
/ Know and understand different cooking procedures that pertain to the menu
/ Current ServSafe Certification – Food Protection Manager
/ Proper and up to date food handling procedures – FWC card

/ Three years’ experience as Sous Chef or similar position and training; or any combination of management, education and experience that provides the necessary skills, knowledge and abilities. Supervisory experience required. Prefer experience in seasonal operation.

/ Must pass a criminal history background investigation; however a conviction of a crime may not disqualify an individual from this position
/ Current ServSafe Certification required

 

Pursuit is an equal opportunity employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics.