Lead Kitchen

Description

Group/Class: Group III, Hourly/Non-Exempt

Pay Range: $16.66-20.09/HR

Supervises: Line and Prep Cooks

Status: Full Time Summer / Full Time Winter 

Central Purpose: Mission Ridge exists to improve the lives of our guests – to fill their hearts with unexplainable joy, freedom, fun, excitement of exploration - all while enhancing and strengthening our community.

Core Values: Seek first to help - Dedicated to results - Optimism in action - Solution seekers

KITCHEN SHIFT SUPERVISOR JOB SUMMARY:

Responsible for the overall preparation and presentation of food from the Hampton Lodge Restaurant while overseeing and training prep and line cooks.  To provide breakfast, lunch, and dinner to Mission Ridge guests.  Complete guest satisfaction is the ultimate goal.  To offer the highest quality products with exceptional service for a reasonable price.  To coordinate and oversee kitchen activities, i.e. cleaning, baking, cooking and preparing food for our guests to purchase. This person should be able to work in a busy, fast paced environment under some pressure, while maintaining a positive attitude at all times. 

• To foster a team player atmosphere by providing the room to learn and grow as an employee and individual.  
• Assist with food and dry goods receiving, handling, storage, and  usage.
• Assist with weekly inventory of kitchen and floor products.
• Perform as a line cook.

Qualifications

ESSENTIAL JOB RESPONSIBILITIES/DUTIES/TASKS:

• This person must be a motivator, delegate, director, team player and leader. Organizational skills and communication will aid in effectively carrying out this position.  
• Assist in hiring a staff of full-time and part-time employees.
• Foster a team playing atmosphere by providing the room to learn and grow as an employee and individual.
• Responsible for assisting with food ordering, receiving, handling, storage, usage of food and food cost in coordination with the Kitchen Manager/Executive Chef.
• Weekly inventory of kitchen and floor products.
• Coordinating a flexible schedule to fulfill the needs of Mission Ridge and employees.
• Weekly processing of invoices to correct the General Ledger accounts verifying quantities, freshness of product and pricing.
• Understand, and abide by the annual budget for this specific department.
• Responsible for annual equipment inventories for the department.
• Weekly attendance and participation in Food and Beverage Lead staff meetings covering standards, personnel, financial and calendar.
• Contributing to the creation of new dishes and menu items. 
• Adherence to Safety and Health Standards: Maintaining a clean and safe kitchen environment, following all relevant regulations.
• Effectively communicating with other kitchen staff, restaurant managers, and front-of-house personnel.
• Addressing any issues that arise during food preparation or service, such as shortages or equipment malfunctions.
   

SKILLS REQUIRED: 

• Knowledge of kitchen equipment, safety, cleanliness, menu ingredients, plate presentation, food cost, retail cost, bottom line, food preparation, food service and guest service.  
• Guest service oriented.  
• A Washington State Health District Food Server Permit is required.
• Strong culinary skills and experience in various cooking methods.
• Leadership and supervisory experience.
• Excellent communication and interpersonal skills.
• Ability to work effectively in a fast-paced environment.
• Knowledge of food safety and hygiene practices.
• Problem-solving and decision-making abilities

SUPERVISORY RESPONSIBILITIES:

• Line & prep cooks, dishwashers.

PHYSICAL DEMANDS:

• Consistent and constant standing and walking while in operation.  Guest service communication and employee communication necessary.  Receiving deliveries and storing food requires lifting, kneeling, arm reaching and use of hands and fingers.  Potential lifting of items up to 50lb. Direct work with broilers, deep fryers, salamanders and ovens.

WORK ENVIRONMENT:

The majority of the work is in the Hampton Lodge.  Receiving deliveries and assisting in Midway operations usually occur outdoors in the winter.  In the kitchen there is exposure to hot cooking surfaces and moderate noise levels.  The atmosphere is a team directed and a supportive environment.  This person should be able to work in a busy, fast paced environment under some pressure, while maintaining a positive attitude at all times

COMMENTS:

This person must be a reliable  team player.  Strong organization and communication skills will aid in effectively carrying out this position.

PHYSICAL REQUIREMENTS:
           RARELY                 (  0 - 12%)      FREQUENTLY    (34 - 66%)
           OCCASIONALLY   (12 - 33%)      REGULARLY      (67-100%)

Seeing: REGULARLY  Must be able to read

Hearing:  REGULARLY Must be able to hear well.  Guest service communication and employee communication are essential.

Standing/Walking: REGULARLY  Consistent and constant standing and walking while in operation, as well as being flexible in movement to different areas of the lodge.

Climbing/Stooping/Kneeling: REGULARLY  

Lifting/Pulling/Pushing: REGULARLY Requires lifting of items up to 100 lb. in and on a snowcat trailer. 

Fingering/Grasping/Feeling: REGULARLY  Must be able to write, and use phone systems.                                                                                                                                                                             

Note:  The statements herein are intended to describe the general nature and level of work being performed by employees, and are not to be construed as an exhaustive list of responsibilities, duties, and skill required of personnel so classified.  Furthermore, they do not establish a contract for employment and are subject to change at the discretion of the employer.

Salary : $17 - $20