Earn a $500 sign on bonus! This position is eligible for a $500 sign on bonus, with $250 to be paid after 30 days and $250 to be paid upon completion of job offer.
Assists Location Chef in daily food production and supervision of all kitchen & employee dining operations. Must operate in a timely and ethical fashion while adhering to standardized recipes, GPC standards, food safety and HACCP compliance. Work directly with location chef and culinary team members & F&B support staff to ensure all sanitation standards and requirements are met according to federal and state codes. Assist in the food operations for multiple outlets, special events and catered functions for the location. Produces food items and recipes in a timely fashion for each meal service as assigned. Must assist in other departments or with other job duties as requested or necessary.
Arrives to work on time and in proper uniform.
Acts as kitchen manager in absence of Chef; manages all tasks performed by kitchen employees and assumes oversight of food production and kitchen personnel.
Must be able to effectively lead culinary staff and assist Location Chef in all daily aspects of food production and kitchen operations.
Works designated stations and produces a high quality product in a timely fashion for guests and staff.
Produces and presents creative daily specials for the restaurant and the employee dining room.
Generates prep lists for each station. Ensures that prep lists and accurate and completed per shift/day.
Trains, instructs and motivates line cooks, prep cooks in proper knife handling, sanitation, food safety, food preparation, guest and staff satisfaction, etc.
Assists EDR staff in organizing occasional specials and events for EDR.
Assists Location Chef in monitoring all budgets, labor and food costs. Is an effective operator in controlling these costs, as well as breakage, repair and maintenance.
Promotes, maintains and ensures clean and sanitary work areas and equipment.
Will assist with deliveries to ensure accuracy with storeroom clerk and assist in the putting away of orders and maintaining clean and organized food storage areas.
May complete necessary paperwork, i.e., Shift Report, Labor Report, High Cost Inventory Report, Warehouse Order Form, Schedules.
Participates in Health Inspections and QA Inspections.
Assists in all inventories and performs administrative duties as assigned.
Follows and enforces all GPC company policies and regulations to include.
Performs other job duties as assigned.
This list of duties is intended to be representative of many of the tasks associated with this role. However, Pursuit and the Glacier Park Collection reserve the right to modify, add, remove, or otherwise change duties at their discretion based on the needs of the business.
1-3 years’ supervisor experience in a high volume food production environment required.
Previous experience within a hotel, restaurant or convention setting preferred.
Culinary degree, professional culinary training or equivalency in work experience required.
Must be able to lead a team in high volume food production environment to produce a high quality product and ensure high guest satisfaction.
Prior experience with seasonal operations and staff helpful.
Must have a strong knowledge of currently accepted food safety, HACCP and sanitation standards.
Current Servsafe certification or food handler sanitation certificate required.
Must have experience in food production standards, and creation of a high quality product.
Must be knowledgeable in trending plate presentation, flavor profiles and guest service.
Must be able to multi-task and manage calmly under pressure when necessary.
Must have general knowledge of all areas of food preparation and presentation methods, techniques, and quality standards.
Knowledgeable in cost controls of food and labor, kitchen equipment, and/or services, ordering and inventory control.
Must have capability to demand quality and maintain guest satisfaction with tact and discretion.
Ability to understand and follow specific instructions and procedures, including safety standards.
Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials required.
Ability to effectively lead, train and motivate staff required.
Must be an effective communicator and motivator, using tact and professionalism at all times.
Good organization, time management and communication skills required.
Must provide instructions clearly and precisely, both verbal & written.
Strong interpersonal skills required.
Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
Must be respectful of diversity and possess the ability to work effectively with all experience levels of staff
Must be team-oriented, positive and upbeat.
Must communicate clearly, both verbally and in writing, with a solid attention to detail.
Must bring a keen eye for detail, organization, safety and cleanliness to improve GPC back-of-house culinary operations.
Must bring a positive, helpful, team-oriented, “we can do this together” attitude to all aspects of the job that inspires others.
Must exhibit a real curiosity about the business for not only F&B, but also GPC and for Pursuit overall.
Must ask good questions and drill down into details to improve the business.
Must process information quickly and take initiative to recommend solutions to F&B challenges.
Must stay cool under pressure by being resilient, adaptable and flexible.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions.
The successful candidate must be willing to relocate to Alberta and must be eligible to work in Canada.
High volume Kitchen/EDR production in a hotel setting.
National Park setting.
Climate control equipment may or may not be present.
Position requires working in varying degrees of temperature, including within coolers and freezers.
Position requires sharing space and equipment with other kitchen personnel.
Job requires standing for long periods, walking, bending, handling, reaching, grasping, occasionally to frequently lifting up to 50 lbs., and repetitive motions.
Kitchen environment may have times of high noise levels.
Flexible schedules and varied shifts, AM/PM, split shifts, weekend and holidays required.
Exposure to hazardous materials and cleaning products may occur – knowledgeable and able to practice injury/accident prevention methods.