This position requires relocating to Groveland, CA just outside of Yosemite National Park
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The Chef de Cuisine is in charge of all operations related to the main restaurant kitchen. This includes overseeing breakfast, lunch and dinner services. The Chef de Cuisine is also responsible for managing all staff in the main kitchen, enforcing company policies, ordering, cost control and quality control of all food served.Structure of the Culinary TeamThe culinary team consists of a Chef de Cuisine, Production/Catering Chef, and two Sous Chefs all reporting directly to the Executive Chef. This position will work closely with the Food and Beverage Manager and General Manager to provide a high quality, fresh and approachable culinary offering.
About the Restaurant
The Restaurant at Rush Creek is the main place for guests to relax and enjoy an authentic mountain lodge style breakfast or dinner in an atmosphere that is relaxed and friendly, vibrant and sophisticated. The heart of the Restaurant is our open-hearth display kitchen with wood burning stove. The Restaurant offers an expansive dining area with a variety of seating, including intimate booths and areas for larger groups. For special occasions and small group functions, there is also a lovely 750 square foot private dining room with a private terrace. Groups of 15 or more can work with our on-site event specialist to craft a custom menu with expert wine pairings for a spectacular event.
Guests are pleasantly surprised at the quality of our wine list, in which we focus on affordable, yet superb California wines and select choices from other wine regions around the world. Many wines are available by the glass, and our reserve selection will satisfy more demanding palates. Restaurant menu items change seasonally to incorporate the finest available local, organic and sustainable ingredients. We also offer vegetarian selections, gluten free and vegan alternatives, and we will happily accommodate special food needs to the best of our ability.
Sample menu items include:
Sweet Chili Fried Cauliflower
Carnitas Tacos
Charcuterie & Smoked Salmon Rillette Boards
Seasonal Wood Oven Flatbreads
Bison Chili Mac
Fish and Chips
Korean BBQ Short Rib Bowl
Cioppino
Seasonal Salads and Soups
Classic Burgers and Sandwiches with a Rush Creek Flair
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Essential Functions/Key Responsibilities
Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.
Train and manage kitchen staff, including Sous Chefs and Culinary Supervisors
Coordinate daily with Executive Chef and Sous Chefs
Create fair and consistent work environment based on respect and positivity
Create a staff mentality that is quality driven and guest-oriented
Inspire and model friendly, heartfelt hospitality among your team
Ensure consistency and maintain quality in all restaurant and tavern menu execution
Work hands-on in the kitchen on a daily basis
Enforce structured processes, restaurant standards, programs and procedures
Train and oversee food quality, cleanliness & hygiene standards
Maintain strong safety standards
Order, receive and maintain proper par levels
Manage inventory and associated storage
Maintain kitchen equipment and supplies
Write weekly schedules and manage staffing levels
Write recipes for specials and aid Executive Chef in menu development
Actively manage day-to-day labor and overtime
Review kitchen staff hours and payroll practices to ensure accuracy and best practices
Improve profitability by controlling cost and limiting waste
Complete tasks in a timely manner to ensure efficient service for the kitchen
Communicate professionally with FOH and BOH staff, including management, and be a role model of professionalism
When opportunities arise, support interns in our Internship Program to help them
be most successful in their work and at the lodge
Work safely to avoid injuries and accidents, including ensuring use of proper Personal Protective Equipment for all team members
When finding unsafe conditions and maintenance concerns, address them immediately
Assist with other kitchen, restaurant and related duties as assigned by the Executive Chef or General Manager
Assist with other lodge needs as may arise from time to time
Competencies/Required Skills and Abilities
Hold current Food Handling Certification
Extensive experience managing a busy kitchen with multiple employees
Strong culinary education or training and knowledge of fresh California style cuisine
Drive to create warm, friendly work environment while maintaining high professional standards
Strong interest in training/coaching and being a role model for culinary staff
Comfortable working within a defined framework
Organizational skills
Attention to detail
Knowledge of and adherence to kitchen health and safety rules
Able to troubleshoot to ensure timely and accurate product for guests
Able to follow and give instructions accurately, and to multi-task
Capable of self-supervision
Able to smile and provide warm, heartfelt hospitality to external and internal guests
Able to answer guest questions and give appropriate guidance
Able to work safely to avoid injuries and accidents, including wearing proper Personal Protective Equipment
Able to immediately address any observed unsafe conditions or maintenance concerns
Able to meet and enforce consistent attendance requirements and schedule/break compliance
Able to communicate well and professionally with colleagues and supervisors
Excited about creating a warm, family atmosphere for guests and staff while maintaining high standards
High integrity
Mature and personable with a relaxed nature
Leading a healthy, drug-free lifestyle
Dynamic, fun, and likes the outdoors
Flexible with a “whatever it takes” attitude
Work environment and Physical demands
The physical environment requires the employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions
Frequent walking, twisting, bending, stooping, kneeling, crouching, crawling, reaching, sitting, climbing stairs
Ability to stand and move continuously
Lifting up to 50 pounds maximum
Scrubbing and mopping floors
Working with required chemicals
Shifts of up to 8 hours per day, plus periodic additional overtime hours
Details
Full time position available immediately
Position is year-round
Hours variable, including nights and weekends as well as situational/crisis availability; a regular schedule with specific days off will be established
40 hours of paid time off (PTO) per year
Healthcare benefits available after 90 days
401K eligible with company match after 1 year
Room and board available for fixed weekly cost both Onsite and Offsite
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
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