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Our Restaurant Concept
Our restaurant concept is built on providing signature dining experiences to our guests. Our restaurant provides not only a stunning landscape, but a warm welcoming atmosphere with delicious contemporary food. Our service is genuine, welcoming and we are here to make our guest experience memorable.
Job Objective
- Provides an extraordinary dining experience to our guests.
- Promotes a professional, helpful and courteous work environment to all employees.
- Serves all menu items in accordance to recipes.
- Produces all food products efficiently and expediently to our guests.
- Interacts with all guests, employees and purveyors in a professional and hospitable manner.
- Provides an educational & training experience to all employees.
- Maintains the kitchen as a showplace. Ensures all kitchen employees are “On Stage”.
Development of all staff members, giving opportunity for advancement.
- Develops positive relationships and strong ties to the community.
- Protects owner’s investments.
Responsibilities & Tasks
- Ensures Opening and Closing procedures for all positions are followed each shift.
- Generates costed weekly staff schedules for all kitchen employees.
- Order and receives all food and food related items.
- Assist in the receiving of all other products.
- Leads kitchen meetings with hourly employees.
- Meet with purveyors and negotiates optimum purchase pricing.
- Co-ordinates with Manager daily pre-meals.
- Ensures daily staff meal exceeds employee expectations.
- Identifies operational opportunities (i.e. cost saving measures, new menu ideas).
- Ensures all recipes and techniques are adhered to.
- Completes line check at beginning of each shift with station checklist.
- Ensures daily specials are posted one hour before meal period.
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Policies and Procedures
- Ensures all team members fully comply with all aspects of the Little Gem Resorts Handbook at all times.
- Promotes and executes a safe working environment to reduce the risk of injury and accidents to all employees and guests.
- Kitchen is cleaned and thoroughly washed after each shift.
- Works to appropriate staffing levels through budgets and business projections.
- Follows and maintains that all restaurant par levels and restocking procedures are followed throughout each shift.
- Ensures that proper security procedures are in place to protect employees, guests and company assets.
- Ensures that all employees adhere to the company’s uniform standards.
- Conducts performance reviews for all kitchen employees.
- Harassment of any type is not to be promoted or tolerated.
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Fiscal Accountability
- Controls food and labor costs.
- Works with all other F&B managers in controlling other expenses through purchase orders.
- Daily critical inventory are performed.
- Enforces first in-first out policies.
- Manages monthly food inventories.
- Works in conjunction with all managers regarding pricing changes and special items.
- Manages to the thirty day and ten day forecast sheets, keeping staffing and ordering at appropriate levels.
- Protect owner’s assets.
Qualifications
- Six (6) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club required.
- Must be able to stand, walk, lift and bend for long periods of time.
- Must be a service minded individual with a positive attitude who truly enjoys helping others.
- Successful applicant will pass pre-employment background check and complete the federally mandated I-9 Form.
Please note our season is from Mid December - End of July. All employees must be available for the full season.
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