Description
WHO ARE WE?
Discover Adventure at Shore Lodge Whitetail Club, just moments from the sandy shores of Payette Lake in the heart of the region's prized Salmon River Mountains and one of the best hidden ski towns to visit as designated by National Geographic. Adventure! Based in the Mountains of Central Idaho! Come see why we never want to leave…
We are a 4-season hideaway, a mountain retreat that embodies the spirit of the destination – peaceful, authentic and vibrant. Our 77-room premier hotel features three acclaimed restaurants; scenic indoor-outdoor meeting and event spaces with floor-to-ceiling windows. Located 2 hours from Boise, Shore Lodge offers endless recreation, situated on the edge of the largest area of protected wilderness in the continental United States, near 3 major river systems and close to the best and most plentiful natural hot springs in the lower 48 states. Located just 10 minutes from Brundage Mountain, which Ski Magazine has credited with 'the best powder in Idaho' and provides lift-assisted access to more than 20 miles of mountain bike trails. If this sounds like your idea of Work and Play, join us…
Our successful Banquet Chef plans and supervises our Banquet Kitchen staff in the procurement, production, preparation and presentation of all Banquet food for our hotel guests. Understanding the requirement of our high standards, and achieving the accolades we have become known for.
WHAT YOU GET TO DO:
- Supervise the daily production, preparation and presentation of all food for the hotel's Banquets Department to ensure a quality, consistent product is produced which conforms to company standards.
- Supervise in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; train, develop, empower, coach and counsel, recommend discipline and termination, as appropriate.
- Be aware of and report the need for maintenance of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards and regulations.
- Promote the work safety to minimize liabilities and related expenses.
- Assist the Executive Chef in the creation, costing and implementation of Banquet menus, including custom menus.
- Assist the Executive Chef in recruitment and hiring when needed.
- Comply with attendance rules and be available to work on a regular basis.
- Read and understand standardized recipes.
- Develop new recipes.
- Make logical decisions relating to par levels.
- Ordering and procurement of all banquet food product.
- Take inventory of all banquet food areas and report all relevant “month-end” information for COGS calculation
- Assist other team members/kitchens in a managerial support role during times of low banquet volume
- Assist with reasonable requests from management
- Maintain work stations, assist with prep and cleaning
Requirements
WHAT YOU NEED TO BE SUCCESSFUL:
- 2 year culinary degree or equivalent experience and a minimum of 10 years cooking experience
- Must possess a strong sense of maturity, lead with integrity, act professionally and follow all safety and sanitation standards
- Able to read standardized recipes and organize and prioritize daily par and prep sheets
- Communicate effectively with fellow employees, kitchen and FOH staff
- Give direction and delegate work duties to staff across multiple event venues
- Quickly assess situations, determine priorities, create strategies and implement them
- Ability to multi-task while maintaining a high degree of organization and detail
- Sustain a fast pace, while staying focused on the smallest of details
- Taking pride in being the final ‘inspector' for our product, approving it before it goes to the guest
- Adapting procedures, processes, tools, equipment and techniques in order to perform the essential functions of the job
- Possess an understanding of both front and back of the house
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