Summer '18 Sous Chef (PM)

Overview

Come live and work at Crater Lake!

We are actively seeking candidates for our Summer 2018 Team who are looking to take a break from the daily grind and step into the peaceful environment of one of the world's oldest national parks.

Our operation features 2 separate areas within the Park - Rim Village and Mazama Village. We have 3 dining facilities, 3 retail outlets, a campground, cabins, and lodge. We also offer daily boat tours for our guests.

Southern Oregon offers diverse recreational opportunities for your days off - we have deserts, rainforests, mountains, marshes, and the Pacific Ocean is only a few hours away. Of course, the gem of the entire region is Crater Lake!

Responsibilities

Summary:The PM Sous Chef is a hands-on manager who monitors and supports the Back of House (BOH) operation to ensure quality guest service.

Essential Duties and Responsibilities:

-Performs all duties with the ultimate goal of providing exemplary guest service.

-Manages the BOH for late lunch and dinner service.

-Works on the floor side-by-side with staff, leading by a professional example.

-Establishes and maintains overall tone of the BOH by communicating expectations to employees and coworkers in a positive manner.

-Establishes and maintains open lines of positive and productive communication between Front of House (FOH) and BOH employees and coworkers.

-Addresses all guest complaints efficiently and with professionalism.

-Monitors Employee Dining Room (EDR) to ensure quality product and service for employees.

-Treats EDR diners as internal guests .

-Ensures all EDR diners are scanning card before eating and ensures that meals are being properly charged.

-Follows and upholds all Company policies, procedures, and standards of service, including consistently following all food specs.

-Performs all duties with consideration of maximizing profit, including monitoring labor and food costs at all times.

-Performs all duties with consideration of the Company s environmental commitment, including: recycling, monitoring food waste and paper goods waste, cross-utilizing product, using sustainable cuisine, and monitoring portion/production.

-Participates in period end inventories.

-Participates in evaluating line staff using the How s It Going (HIG) form.

-Maintains pars according to business levels to ensure that no menu items are unavailable to guests at any point during the meal period.

-Actively cross-trains and re-trains all staff members throughout the season to ensure consistency.

-Ensures all staff members check out before punching out at the end of their shift.

-Cooperates with Warehouse staff in keeping the Waste Management area clean.

-Uses and monitors the Kronos timekeeping system to ensure accurate time records.

-Delegates tasks while leading by example.

-Adheres to and enforces all food safety requirements.

-Adheres to and enforces Company uniform and appearance standards.

-Performs all duties in a safety conscious manner. Maintains a safe workplace. Reports all safety issues or potentially hazardous situations to the appropriate manager in a timely manner.

-Performs other duties as assigned with positivity and professionalism.

Supervisory Responsibilities:

-The PM Sous Chef supervises all BOH line staff and communicates to the FOH Manager on Duty any issues with the FOH in a professional manner.

Qualifications

Qualifications, Experience, Physical Demands:

-Working knowledge and experience relevant to all BOH positions, equipment, and administrative duties.

-Culinary Degree or Certification preferred.

-Current Oregon Food Handlers card required; Company will provide opportunity for certification for employees not in possession of up-to-date card. (Only the 5-year ServSafe program is recognized in Oregon.)

-Prior experience in seasonal hospitality, especially National Park(s), preferred.

-Prior experience in BOH management/supervisory role highly preferred.

-Physically able to: repeatedly lift up to 50 pounds, repeatedly twist/bend/reach throughout shift, stand/walk steadily throughout shift, work a full shift getting only those breaks as required by Oregon state law, work under normal kitchen conditions including heat, steam, grease, noise, coolers, freezers, wet floors, inclement weather, etc.

EEO/AA/M/F/Disabled/Veterans