Crystal Mountain Hiring for Outlet Chef – Starting at $24/hr! Job at Enumclaw, WA Full Time

• Arrives on time, clean, in proper uniform including no-slip shoes and cap, chef coat and apron.

• Clocks in and out according to shift.

• Demonstrates an upbeat, positive attitude and acts and communicates in a professional manner while ensuring BOH staff is properly trained.

• Promotes a healthy and efficient environment through work ethic and staff engagement.

• Oversees and can work all stations in the kitchen.

• Oversees all food orders and requisitions to maintain proper par levels and costs while providing fresh, quality products, inspecting all current products for freshness and proper documentation of any waste in order to maintain budgetary F&B; costs.

• Works with the Chef to ensure proper receiving procedures are being followed including proper FIFO rotation and dating of all incoming product.

• Ensures recipes are adhered to and produced consistently and safely as well as monitoring food portioning, preparation, presentation, and waste to control costs.

• Organizes kitchen and maintains all Washington State sanitation and safety policies and documentation to ensure all HACCP policies and procedures are being followed.

• Responsible for proper scheduling of all kitchen staff to hit budgetary goals and anticipating business levels and eliminate all OT while still providing a safe, quality product and service in a timely manner.

• Coordinates with Executive Sous Chef on all disciplinary actions with proper documentation, training and guidance in a positive professional manner.

• Reports any equipment malfunctions or breakage to facilities using fresh service system to resolve the issue ASAP.

• Assists in preforming all inventories to ensure that all products are accurately counted and recorded.

• Abides by and upholds overall customer service, kitchen and food concession service standards and gives support to all kitchen operations as well as any FOH needs.

• Adheres to all policies, standards, SOP’s and training as directed by the Resort Executive Chef and F&B Director.

• Oversees the daily cleaning of all areas of the kitchen including all equipment and floors.

• Organize and check rotation, dates and freshness of all food items daily.

Job Requirements:

• College or Culinary Degree preferred.

• Familiarity with Microsoft Office and experience with ordering, costing, and accounting for kitchens required.

• Serv Safe certification, or ability to obtain and or WA Food Handlers Permit

• At least 3 years’ experience in F&B; required.

• Minimum of 1 year in Culinary BOH management, or documentation of progressive leadership skills preferred.

• Ability to work varying shifts, weekends and holidays required.

• Must have Intermediate Skiing/ Riding abilities.

PHYSICAL DEMANDS AND WORKING CONDITIONS– Bullets below are examples- please customize for specific role.

• This position is required to work evenings, weekends, and holidays while in operation.

• Able to lift, carry, or otherwise move and position a minimum of 50 pounds on an occasional basis.

• Manual dexterity to operate a computer and other common office equipment on a constant basis.

• Auditory and visual acuity to operate computers, phones, mobile devices, and basic office equipment on a constant basis.

• Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis.

• Ability to work for extended periods of time standing, walking, kneeling, pushing, and pulling on an occasional basis.

• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and other employees.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation.