Company description
Ciao Papi at River Lodge Paso is a seasonal poolside restaurant and bar with Italian-inspired dishes, craft cocktails, and local wines—all served up al fresco on a shaded patio overlooking the sun deck.
Job description
The Chef de Cuisine (CDC) is responsible for overseeing all BOH operations including staffing, ordering, food safety, inventory, cost control and menu development under the direction of the Director of Restaurant Operations. The CDC will oversee the execution of the Ciao Papi culinary program, pool service, room service, special events and holidays, and the hotel continental breakfast.
The CDC will manage all BOH staff ensuring proper training, coaching and development. The CDC will be responsible for costing menu items, product and supply ordering, and overseeing the use of prep lists and training documents. The CDC will work with the FOH manager to assist with staff training and knowledge. The CDC will work with the Events Manager to plan and execute special events. The role reports to the General Manager.
This is a seasonal position that is employed Mid-February-Early December. The restaurant will be open March-November, and the role is expected to oversee the closure and reopening of operations as well as manage the daily operations during the open season.
Responsibilities:
- Order food, ingredients and supplies based on business flow
- Menu development/changes as directed by the Director of Restaurant Operations
- Maintain inventory levels and conduct monthly full inventory
- Maintain kitchen cleanliness, ensuring that food is properly stored and upholding general health department standards
- Control food and labor costs, working within set budgets
- Maintain company safety and sanitation standards
- Oversee the hiring, training, scheduling and coaching/counseling of all BOH employees
- Adhere to company policies regarding missed breaks and meal periods. Take appropriate disciplinary actions to minimize the risks associated with such behaviors.
- Work with the GM and Director of Restaurant Ops to ensure brand standards are maintained, costs are controlled, and that the work environment is clean and safe at all times.
- Work with the FOH manager and GM to ensure proper food handling, presentation, and FOH staff menu training.
- Work with the Sales Director and GM to plan, coordinate and implement special events and holiday menus
- Work with the Director of Restaurant Ops to ensure all BOH documents including recipes, costing, order guides, and prep lists are up to date and properly used and stored in the company organizational systems.
- Work weekends and holidays, overseeing the preparation and execution of our busiest services.
- The Chef de Cuisine will attend weekly management meetings
- The Chef de Cuisine will perform yearly performance evaluations for all assigned subordinates; while outlining clear goals, expectations, and ensuring adherence to company policies and expectations; through documented disciplinary action, when necessary.
- The Chef de Cuisine will prepare for and participate in monthly financial calls with Nomada Operations.
- Work with Human Resources to regularly train kitchen staff on elements of the Workplace Safety Program.
Qualifications
- Previous applicable managerial experience in a restaurant kitchen, preferably at a hotel.
- Possession of a California Managers Food Handlers card and understanding of food safety, sanitation and regulations for workplace safety.
- Leadership abilities, including coaching and development of team members - Proficiency in Microsoft Office, Google Suite and Ability to learn a POS.
- Ability to maintain compliance with applicable health, safety, food handling, and hygiene codes and standards.
- Ability to work quickly and efficiently in a fast-paced environment.
Compensation
- Monthly Salary Range: $5,833.33 - $6,250
- Pay schedule: Bi-weekly
- Total compensation for the Feb 22 - Dec 12 period: $56,538.51 - $60,577.02
Factors in determining the appropriate compensation for a role include experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. The salary referenced in the job posting is the budgeted salary that Riverlodge Paso reasonably expects to pay for this position.
Physical Requirements
- Must be able to stand, reach, stoop, bend, lift, and clean during various activities throughout shift.
- Must be able to cut and chop foods and perform other related tasks.
- As needed, must be able to lift products or supplies up to 50 lbs.
- Exposure to heat, steam and cold present in a kitchen environment.
Upon employment, submission of legal right to work in the United States is required.
Riverlodge Paso provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, ancestry, national origin, religion, creed, age (40 and over), disability (mental; physical), sex, gender, sexual orientation, gender identity, gender expression, medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by federal, state or local laws.
The above responsibilities and expectations listed are intended to give a general overview of the position and are not all encompassing of the role. Further responsibilities and tasks may be assigned as needed given business demand.
Compensation
this position is: salaried, $68,640 - $75,000
Application instructions
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Deadline
no deadline