Job description

Employment Description –Chef de Cuisine

Resort Information:

Lutsen Resort is Minnesota’s first and oldest resort and has been in continuation operation since 1885. The Historic Lutsen Lodge has been showcasing its picturesque location on the North Shore of Lake Superior for 135 years. Our resort features a private stone beach complete with red Adirondack chairs for viewing the lake that match our historic red Scandinavian lodge designed by renowned architect Edwin Lundie. Exploring the grounds of the Historic Lutsen Resort also includes viewing the water falls of the Poplar River from our famous red covered bridges. The resort features a fine dining restaurant, turn of the century style lounge style lobby, and a plethora of amenities.

Restaurant Information:

Our historic dining room has been successfully serving guests since 1951 and is the only restaurant on the North Shore that provides a dining experience with a lakeside dining room offering panoramic views of Lake Superior. Our “Strand Fine Dining Restaurant takes traditional entrees and accompaniments to new levels by embracing “North Shore Cuisine” as part of the concept. Our company believes in offering unique experiences and our concept is nothing less than an experience you can only have here on the North Shore as part of a visit to the resort!

Mission: To fully support ownerships directive to create and “Brand” “North Shore Cuisine”; and in doing so also coach and lead the culinary team with the directive that our passion is to create outstanding guest experiences, to develop the recipes and execute a prescript menu derived from our vision of “ North Shore Cuisine”.

Position Duties & Responsibilities:

• Assist under our ownership in developing and maintaining our “North Shore Cuisine” in a manner that is “brandable” as per the vision document presented by ownership and Director of Food and Beverage
• Lead the back of house operations from the top down with the focus on the guest! Daily staff meetings are to finish emphasizing that complete guest satisfaction is a priority
• Ensure that all culinary employees fully support the vision of North Shore Cuisine and that their work is executed with passion for that vision and serving the guest and the guest experience; that they are proud to be a part of what we are creating and offering
• Ensure that all culinary employees are not simply line cooking; that all dishes produced should be an artform worth of a “wow” factor when it reaches the table
• Create a cohesive team that compliments one another
• Effectively manage labor and associated labor costs in a manner that is always under budget while maintain optimal productivity
• Execute culinary programing for current dining venues as directed by ownership in addition to future dining venues and concepts. Also launching revamped banquet and catering menus and executing future event opportunities.
• Execute complimentary culinary programing as requested by ownership that is allocated financially by the “resort fee”. Take any moment to WOW our guests at our Iconic Resort.
• Execute additional revenue lines for F & B by “enhancements” that are sold via Guest Services and our online booking engine.
• Execute culinary events periodically
• Continually research and be aware of culinary trends to be implemented as per the vision document
• Continually up the bar on plating and constantly innovate presentation
• Maintain inventory controls with the balance of limiting waste while ensuring that items are not “86’d” or out of stock
• Implement and execute training procedures as well as “coaching” procedures
• Implement and execute management procedures as directed by ownership and Director of Food and Beverage for daily operations of the kitchens including advanced cleaning protocols.
• Ensure that our kitchen is in compliance of all regulations and all inspection requirements are met and adhered too

Procedural Reporting Benchmarks

• Maintain a dining outlets food cost with optional food costs with the understanding that we can’t cut portions or have low guest satisfaction to drive the lowest costs
• Meet or excel budget revenues and goals
• Maintain kitchen labor budgets defined by the budget and or the directive of ownership
• Maintain guest satisfaction scores of above 90% as per our survey platform Guest folio
• Consistent positive mentions of food quality via social media and traveller review sites

Reporting Structure:

• This position reports directly to the Director of Food and Beverage & CEO/President

Required Skills and Attributes:

The successful candidate will show traits of a strong work ethic and have a sincere interest in the hospitality industry, and most importantly, have a desire to be in this industry to create great guest experiences. The successful candidate will also be an excellent problem solver, have strong communication skills and demonstrate quality leadership.

Job Type: Full-time

Pay: $40,000.00 - $52,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Disability insurance
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Physical setting:

• Fine dining restaurant

Schedule:

• 10 hour shift
• 12 hour shift
• Holidays
• Weekend availability

Application Question(s):

• Are you able to commute to our location with reliable transportation or rent from housing described in the interview in Lutsen, MN?

Experience:

• Culinary experience: 5 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: One location

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