Outlet Chef - Campbell Basin / Sky Camp

- JOB DESCRIPTION -
Position Title: Outlet Chef - Campbell Basin Lodge & Crystal Sky Camp Business Unit: Food & Beverage Position Reports to: Executive Sous Chef, Restaurant Manager Positions Reporting to this Role: Steward, Expeditor, Cook I, Cook II, Lead Cook
Location: Crystal Mountain, WA Job Status: Non-Exempt Date of last Review: 8/18/2021

RESORT OVERVIEW, CULTURE AND VISIONCrystal Mountain is the Pacific North West’s premier destination for skiers, snowboarders, and summer adventure seekers. We are an exciting growth-oriented workplace full of individuals who love our Mountain and who love showing off our 2600 acres of truly extraordinary terrain.
WHO WE ARECrystal Mountain delivers best in class service and adventures worthy of our extraordinary terrain and beauty.
We appreciate effort but value performance.We build relationships by acting with integrity.We make decisions through collaboration.We protect our environment to ensure our future. And we have fun doing what we do!

POSITION SUMMARY

The Outlet Chef position is responsible for the supervision of culinary operations and works to provide the best possible guest experience within the restaurant. Trains, coaches, and supervises culinary staff. Assists in maintenance of recipes, recipe costings, product implementation and delivery. Responsible for the overall cleanliness and sanitation of facility and the delivery of a high quality and properly served food & beverage product. Assists in the maintenance of budgetary guidelines and goals and works to develop a positive public image of their assigned venue, other culinary departments, and Crystal Mountain Resort.

ESSENTIAL DUTIES

• 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.
• Assists on 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/ServSafe sanitation and safety policies and documentation to ensure all HACCP policies and procedures are being followed.
• Assists with 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 Chef and Resort Executive Chef on all disciplinary actions with proper documentation, training and guidance in a positive professional manner.
• Reports any equipment malfunctions or breakage to the proper channels 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.

EDUCATION, EXPERIENCE REQUIREMENTS, AND QUALIFICATIONS

• 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

• 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 20 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.
This position description is an overview of the scope of responsibilities for the role described above. With the evolution of the resort, the responsibilities of this position may change as may the dates associated with many of the tasks. During these times of change, this position requires flexibility and willingness to accept new responsibilities and potentially transfer others. It will also be the responsibility of any employee of the resort to be a positive influence on the transformation of the resort and its associated lines of business.
Crystal Mountain is an Equal Opportunity Employer