Come live and work at Crater Lake!
We are actively seeking candidates for our Summer 2018 Team who are looking to take a break from the daily grind and step into the peaceful environment of one of the world's oldest national parks.
Our operation features 2 separate areas within the Park - Rim Village and Mazama Village. We have 3 dining facilities, 3 retail outlets, a campground, cabins, and lodge. We also offer daily boat tours for our guests.
Southern Oregon offers diverse recreational opportunities for your days off - we have deserts, rainforests, mountains, marshes, and the Pacific Ocean is only a few hours away. Of course, the gem of the entire region is Crater Lake!
Summary: The PM Sous Chef is a hands-on manager who monitors and supports the Back of House (BOH) operation to ensure quality guest service.
Essential Duties and Responsibilities:
-Performs all duties with the ultimate goal of providing exemplary guest service.
-Manages the BOH for late lunch and dinner service.
-Works on the floor side-by-side with staff, leading by a professional example.
-Establishes and maintains overall tone of the BOH by communicating expectations to employees and coworkers in a positive manner.
-Establishes and maintains open lines of positive and productive communication between Front of House (FOH) and BOH employees and coworkers.
-Addresses all guest complaints efficiently and with professionalism.
-Monitors Employee Dining Room (EDR) to ensure quality product and service for employees.
-Treats EDR diners as “internal guests”.
-Ensures all EDR diners are scanning card before eating and ensures that meals are being properly charged.
-Follows and upholds all Company policies, procedures, and standards of service, including consistently following all food specs.
-Performs all duties with consideration of maximizing profit, including monitoring labor and food costs at all times.
-Performs all duties with consideration of the Company’s environmental commitment, including: recycling, monitoring food waste and paper goods waste, cross-utilizing product, using sustainable cuisine, and monitoring portion/production.
-Participates in period end inventories.
-Participates in evaluating line staff using the How’s It Going (HIG) form.
-Maintains pars according to business levels to ensure that no menu items are unavailable to guests at any point during the meal period.
-Actively cross-trains and re-trains all staff members throughout the season to ensure consistency.
-Ensures all staff members check out before punching out at the end of their shift.
-Cooperates with Warehouse staff in keeping the Waste Management area clean.
-Uses and monitors the Kronos timekeeping system to ensure accurate time records.
-Delegates tasks while leading by example.
-Adheres to and enforces all food safety requirements.
-Adheres to and enforces Company uniform and appearance standards.
-Performs all duties in a safety conscious manner. Maintains a safe workplace. Reports all safety issues or potentially hazardous situations to the appropriate manager in a timely manner.
-Performs other duties as assigned with positivity and professionalism.
-The PM Sous Chef supervises all BOH line staff and communicates to the FOH Manager on Duty any issues with the FOH in a professional manner.
Qualifications, Experience, Physical Demands:
-Working knowledge and experience relevant to all BOH positions, equipment, and administrative duties.
-Culinary Degree or Certification preferred.
-Current Oregon Food Handlers card required; Company will provide opportunity for certification for employees not in possession of up-to-date card. (Only the 5-year ServSafe program is recognized in Oregon.)
-Prior experience in seasonal hospitality, especially National Park(s), preferred.
-Prior experience in BOH management/supervisory role highly preferred.
-Physically able to: repeatedly lift up to 50 pounds, repeatedly twist/bend/reach throughout shift, stand/walk steadily throughout shift, work a full shift getting only those breaks as required by Oregon state law, work under normal kitchen conditions including heat, steam, grease, noise, coolers, freezers, wet floors, inclement weather, etc.