Xanterra Leisure Holding, LLC

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Ranch - Restaurant Chef Year Round

Ranch - Restaurant Chef Year Round

Requisition ID 
2017-12125
Job Locations 
US-CA-DEATH VALLEY
Posted Date 
9/12/2017
Category 
Food and Beverage

More information about this job

Overview

Manage the Furnace Creek Ranch Kitchen, which includes food production and preparation for the Wrangler Buffets, EDR, 49er Café and Corkscrew Saloon. Also responsible for Ranch banquets and the 19th Hole food production. The Ranch chef will be responsible for managing the back-of-house culinary staff, maintaining teamwork, sanitation standards and practices, safety and clean facility, and responsible for training and motivating all kitchen personnel. Position reports directly to the property Executive Chef.

Responsibilities

  • Supervise all food preparation while maintaining a high standard in food quality.
  • Maintaining food cost and labor cost under the guidelines of the Food & Beverage Department.
  • Supervise, train, and motivate all kitchen staff. To schedule, assign duties and monitor as needed.
  • Maintain a high degree of sanitation and hygiene in all kitchen areas.
  • Supervise proper labeling and storage of food and supplies and inspect equipment and facilities to ensure proper use, maintenance and sanitation.
  • Provide leadership to employees and resolve operational and employee issues in a professional manner.
  • Assist in developing menus for Ranch restaurants.
  • Exhibit strong customer service skills with F&B front of the house and guests.
  • Provide and maintain a good variety of tasty, attractive meals, by showing sound culinary judgment in regards to: food quality, food presentation, product availability, par levels and the utilization of food in process.
  • Implement and maintain reference guidelines for all kitchen operations, i.e., kitchen manual, photo album for plate presentation, recipe books, and cleaning schedules.
  • Responsible for ensuring that all employees are aware of the Ecometrix Policy, Xanterra’s company-wide Environmental Management System (EMS) and their roles and responsibilities in achieving conformance to the policy.
  • Other duties as assigned.

Qualifications

  • Three years experience in various culinary areas to include food production, food preparation, some knowledge of baking, labor and food cost controls, and food presentation. Culinary training and degree is preferred.
  • General computer skills and working knowledge of various software programs to include payroll software and Foodtrak or comparable software.
  • Leadership skills with ability to prioritize projects and be able to work varied hours and shifts in multi-unit fast-paced environment.
  • Must have strong written and verbal communication skills.
  • Experience in hotel / resort environment preferred.
  • Certified in ServSafe practices.
  • Valid driver’s license.

  • Must be able to stand for long periods of time, approximately 8 hours.
  • Must be able to walk for long periods of time.
  • Must be able to lift and carry a minimum of 50 pounds.
  • Must be able to bend, stretch, and reach for extended periods of time.

Furnace Creek Resort provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Furnace Creek Resort complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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