Camp Richardson Hospitality LLC offers employees the opportunity to work in an iconic location on the shores of beautiful South Lake Tahoe. This historic resort is more than a workplace; it's a community and that's what we're all about. We hope that you'll join us in creating a treasured and unforgettable work experience while enhancing your skills and growing in the direction of your dreams. You will also now be working alongside our parent company, ExplorUS, which is seeing constant growth and expansion!
Check us out! The Grove - Camp Richardson Resort
Position Summary:
Responsible for leading and managing the culinary team to execute the restaurant menu, as documented by the Company, to the highest quality standards. Also responsible for completing kitchen performance, quality, health and safety documentation as required by the Company. You will work closely with the F&B Manager and Restaurant Manager to ensure that the entire F&B department works as a cohesive team.
Responsibilities:
Ensures that the menu, is executed as documented and to the highest quality standards.
Ensures that all culinary staff adhere to company recipes and presentation of dishes to deliver an exceptional customer experience.
Ensures that the culinary team works as a cohesive unit to deliver the highest level of quality and service as defined in the Company Handbook.
Responsible for the direct leadership, training and mentoring of the culinary team in their respective technical responsibilities to ensure all kitchen staff are trained in proper cooking techniques and hygiene guidelines.
Assists with the recruitment, interviewing, and hiring, and performance management of the culinary team.
Works with team to ensure all new hire training and ongoing on-the-job training programs are followed, which includes knowledge of recipes, proper cooking techniques, sanitation guidelines and service standards, in order to deliver an exceptional customer experience.
Responsible for managing labor costs in accordance with labor schedules
Responsible for monitoring daily COGS sheets and labor costs according to company standards.
Responsible for compiling, monitoring and distributing F&B data sheet and kitchen logs/checklists.
Ensure compliance with operational and corporate standards, company policies and federal/state/local laws and ordinances.
Maintain a professional image, including sanitation and cleanliness, proper uniforms and appearance standards.
Daily review of timesheets, timecard approvals, and bi-weekly payroll
Work with the F&B Director to identify food ordering needs. Monitor receipt of food orders to ensure 100% accuracy.
Meet weekly with the F&B Director to review all plans, objectives and timelines
Review weekly performance data sheets with Corporate F&B Director to identify areas needing improvement.
We are looking for someone who has previous experience in these areas:
High volume (1200+ covers daily).
Daily Ordering (product rotation) & Monthly inventories.
Scheduling of all BOH staff to ensure proper compliance and execution of menu items.
Staff trainings in compliance with California state labor laws.
Time keeping policies with California state labor laws (meal/rest breaks, meal waivers, etc.).
Daily/weekend/holiday specials (planning for all seasonal menus)
Execution of special events and banquets
Job Requirements:
Must be self-motivated and able to perform to the highest professional and ethical standards.
Must respond well to a changing work environment and be able to perform at the highest level with minimal supervision.
Must possess strong leadership and management skills including the ability to coach, develop and clearly communicate expectations.
Must possess excellent analytical and problem-solving skills with the ability to proactively recommend solutions.
Demonstrate effective written and verbal communication.
Intermediate computer skills in Microsoft Office
Excellent customer service and people skills
The majority of the shift will be spent standing in a fast-paced environment, in close proximity to others and will involve bending, twisting, squatting and lifting up to 25 pounds frequently and 50 pounds occasionally.
Must obtain a ServSafe Manager certification.
Knowledge and Experience:
Education: Bachelor's degree from accredited college or university in hospitality, culinary preferred.
Experience: Minimum 5 (five) years of F&B management experience POS experience.
Salary: $75,000 - $85,000
Relocation assistance may be available.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.