Job description

Position Description: The Head Chef/Kitchen Manager is a critical position at the Hinton Center as great food and radical hospitality keep groups returning year after year. Hours vary based upon reservations and include evenings, weekends, and holidays year-round. The Head Chef/Kitchen Manager plans menus, adjusts for dietary needs, and ensures safe, healthy, and delicious dining experience for all of our guests. The individual must maintain a clean and safe environment in the kitchen at all times providing staff with appropriate and required training as needed.

• Regularly operates all equipment in kitchen in a safe manner and supervises staff to ensure the same.
• Supervise, coach, and motivate kitchen employees to show radical hospitality to our guests and prepare safe, healthy, and quality food.
• Routinely provides ongoing training to employees for safety, health, and hospitality.
• Work with the Director of Operations to determine staffing needs based on lodging numbers, minimizing staff as is feasible without jeopardizing quality of food and dining experience.
• By the 15th of each month, creates employee work schedule, post, and communicate schedule to employees. By Friday of each week, refresh the next weeks schedule and alert employees of changes.
• Keep kitchen clean and organized meeting all sanitation and work safety requirements.
• Work with local Health Inspector to keep 95 or higher on Health Inspections and constantly maintains sanitation and safety standards in the kitchen.
• Must obtain and maintain certification by state in food handling and safety.
• Manage kitchen budget reviewing regularly with Director of Operations and/or CFO as directed.
• Weekly, create and post menus by Friday of the preceding week
• Prepare a variety of meals, maintaining a balance in meals with proteins, vegetables, and starches with a focus on healthy options.
• Regularly use locally sourced products in menu choices – keeping within budget.
• Place food orders minimizing excess as much as possible.
• Coordinate deliveries, verifying the order is received and in good condition. Follows up with supplies for credits for spoiled or bad products and submits required information for rebates.
• Work as Kitchen staff when needed and work alone when only one person is needed to do small meals.
• Prepare and serve meals at different locations on campus including but not limited to YCB, Dining Room, Moore Hall, and Pavilion.
• Maintain a positive image in the community reflecting values and ethics of Hinton.
• Actively participate as a member of Hinton’s Safety Team following all safety procedures and encouraging a safe work environment at all times.
• Address reasonable requests for guests who need special dietary requirements given adequate notice.
• Maintain all kitchen equipment, coordinating outside repair services as needed to keep in proper working order.
• Keep abreast of regulations for summer camps and restaurants. Inform Director of Operations of any needs related to maintaining compliance with regulations.
• Interview, hire, and manage kitchen staff following all employment guidelines as directed by the Director of Operations. Ensure professional supervision that is in line with the values of Hinton.
• Annually, perform a food inventory for financial audit as directed.
• Determine costs of food preparation and service and makes recommendations to the Director of Operations for meal fees.
• Maintain dining area in a clean and presentable fashion. Work in conjunction with Guest Services if table linens and center pieces are needed.
• Secondary Functions:
• Answer Hinton multiline phone with a cordial greeting identifying the name of the organization and asking how he/she may assist the caller.
• Safely and legally operate vehicle to drive to grocery stores, farmers markets, and food shows as needed.
• Obtain and maintain First Aid and CPR training.

Qualifications: This individual must be a positive leader with excellent communication and management skills. He/she must be knowledgeable of all kitchen operations and pay attention to details to ensure a positive experience for guests and staff. A high school diploma or equivalent and at least 3 years of experience in food service and at least 2 years of supervisory experience are required. He/she must have good written and oral communication skills and strong computer proficiency in online ordering platforms, Word, Excel, Outlook, and ability to learn applicable technology. The individual must maintain high-performance standards for self and staff and have excellent organization and time management skills.

Job Type: Full-time

Pay: $35,000.00 - $40,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Experience level:

• 3 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Resort

COVID-19 considerations:
Masks required indoors if social distancing is not possible. Extra cleaning.

Application Question(s):

• Do you have a current ServeSafe Certification?

Education:

• High school or equivalent (Preferred)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person

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