What are the responsibilities and job description for the Breakfast / Lunch Head Chef - Heli-Ski Lodge position at Ruby Mountain Heli-Ski?
This is for the position of Managing Breakfast / Lunch Head Chef for Ruby Mountain Heli-Ski (RMH) at Ruby 360 Lodge in Lamoille, NV. This position starts immediately for our holiday dinner service every Wednesday through Saturday with breakfast optional, December through the first weekend in January (week of Christmas off), and will stay on for our 49th helicopter skiing season this winter. There is potential to stay on for our summer season.
This position will work with a prep assistant 5 mornings weekly for breakfast service and 2 evenings weekly for dinner service.
Lodging is included if needed during the ski season.
About Ruby Mountain Heli-Ski (RMH):
With more than four decades of life in the backcountry, Ruby Mountains Heli-Ski is one of the finest heli-skiing and riding experiences on the planet and perhaps the most accessible in the lower 48 states. We've devoted our lives to the mountains, on-season and off, slowly building a family of guides, staff and powder enthusiasts all over the world.
The 10,000 square foot Ruby 360 Lodge was built in 2017 and provides stunning 360 degree views of the Rubies and Lamoille Valley. It includes a full-service bar and commercial kitchen. The food and beverage program is renowned for its superior level of quality, integrity and attention to individual guest needs.
Our first heli-ski guests arrive mid January. Our season is scheduled to go through April 5th.
Duties: Breakfast duties consist of and are not limited to the following. You will work with an Assistant / Prep Chef:
- Open up the kitchen and dining area each morning.
- Day starts at 4:00 a.m. and ends approximately 9:00 a.m. or later if prep on meals or desserts is needed.
- Prepare hot item of scheduled rotation to be ready to serve promptly at 6:30 am
- Pack to-go lunches for guests, guides and pilot by 7:00 am. On most days you will be preparing breakfast and lunch for 16 guests, 8 guides, 1 pilot and 1 dispatcher. Guest lunches will be packaged ½ wrapped sandwiches. Pilot and ground guide lunches will be individually bagged separately.
- Heli-bars for the aircraft will be prepared daily and ready by 7:00 am.
- Break down and preserve daily food products.
- Clean buffet, dining area and kitchen after guests depart.
- Food product inventory management i.e. communicate with Head Chef for appropriate ordering purposes.
- Restock inventory/product needs for the following day.
- Continue working under the guidance, management and training of Owner and Head Chef.
- Interact with guests to inform, be of service, socialize when appropriate and meet the needs and desires in whatever way needed.
- Breakfast/Lunch prep as needed for each AM hot rotation & sandwich rotations
- Be efficient with your prep for each day and set up with prep for each following day.
Dinner: 3:00-4:00 p.m.(TBD), completed by 8:00-8:30 p.m. 2 days/week, working with an Assistant.
This evening position will consist of, but not be limited to, the following responsibilities:
- Set up appetizer & dinner areas appropriately
- Keep kitchen sink free and clean of dirty dishes at all times
- Assist in Appetizer and dinner preparation and service, clearing of plates, dessert service
- Interact with guests & be of service to them when needed
- Depart kitchen after dessert service unless otherwise discussed and kitchen is completely clean and the closing check list is covered.
Job Type: Full-time
Pay: $ $22.00 per hour
Expected hours: 35 – 40 per week
Experience:
- Culinary Experience: 3 years (Required)
Work Location: In person
Salary : $22