The Chef Manager in Training will work closely with the Executive Chefs of Dockside, Beverly’s, and the Convention Center to deliver an excellent Guest and Team Member experience while learning and assisting in the management of food provisions, assisting with guest queries, and controlling costs.
In this position you will get to experience your culinary role in each of the following restaurants:
Dockside Restaurant: Our high volume, family friendly restaurant that serves breakfast, lunch and dinner.
Convention Center Kitchen: Our satellite kitchen serves Guests all over the Hagadone Hospitality properties, including inside our convention center, aboard CdA Lake Cruise boats, and at our Golf Course event center.
Beverly’s Restaurant: Our fine dining restaurant serves lunch and dinner from the 7th floor of our Resort.
Assist in making sure that all team members are ready to serve the needs of our Guests.
Assumes all the duties and responsibilities of the sous chef in their absence.
Assist in meeting all budgeted costs in the restaurant. This includes: food, labor, non-food supplies, and general supplies.
Train and mentor all kitchen staff as directed.
Assist in performance evaluations and Team Member coaching.
Assist in the input of invoice tracking for food and non-food invoices.
Assist in menu development for menu and seasonal fresh sheet promotions.
Keep the office clean and organized.
Make sure all walk-ins and freezers are cleaned and organized daily and that all stock is put away.
Assist in the purchasing of all products.
Enforce established hotel policies and procedures by our team members.
Keep recipes updated and available to our cooks.
Make sure menu items and specials are costed properly.
Keep order guides updated.
Keep employee information updated.
Become proficient in working all stations in the kitchen.
Take an active role in labor management as directed by the executive chef.
Take a daily role in conducting line checks to ensure that all products and prep are prepared correctly and are fresh.
Must be willing to work weekends, holidays, and whenever our business level dictates.
4 plus years food service experience with prior supervisory experience. High volume experience preferred.
Manage the team members through proper documentation and progressive discipline procedures.
Proactive management style.
Certified in food safety and sanitation through Panhandle Health District.
Effective daily organization, planning and time management skills
Maintain a balanced lifestyle.
Have basic computer skills.
Pursue continued education, professional growth, and career development.
Excellent follow through skills.
Must possess a positive, enthusiastic attitude.
Provide efficient, courteous service to guests, team members, and other departments
Must be willing to be calm and organized when busy and willing to work as part of a winning team.
Must be able to interact and positively motivate the culinary team, creating an environment that inspires individuals to work for the “team” not themselves.
Will assist with monthly inventories.
Proactive management skills.
About Hagadone Hospitality
Providing Great Guest Moments on the edge of beautiful Lake Coeur d’Alene has always been and will always be our mission. In order to uphold this, we know it is essential to create a safe, positive and compassionate work environment that is recognized both inside and outside of our establishment. By adhering to these core values and providing our Team Members with the tools, training and motivation necessary to help them excel within the company, we have cultivated a warm and innovative employment culture where Team Members can continue to learn and grow for years to come!