Corporate Chef Whitefish, MT

Work in an amazing destination town surrounded by breathtaking mountains and spectacular lakes filled with year-round adventure! Enjoy world class mountain biking, hiking, fishing, ziplining, horseback riding, river rafting, water sports, Glacier National Park, and more...

Averill Hospitality is seeking a talented and dynamic individual to play a vital role in driving the success of our Culinary Team as our Corporate Chef
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The Corporate Chef is a key role in the leadership and development of the Food and Beverage Department of Averill Hospitality. Ourideal candidate will use their experience and knowledge of food industry trends, classics, and seasonal ingredients to create an exciting, innovative,and delicious seasonal menu! Lead daily operations with efficiency, integrity,patience, awareness, and compassion. They will ownteam leadership, communication, training, development, and problem resolution all the while providing outstanding service to our guests along the way.

Theywill act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.

Knowledge of Food and Beverage, Local and State Food Handling laws and procedures. Must be organized and detailed oriented. Computer skills a must. Must be a team player. Must be a strong leader with a hospitality first mindset

• Makesure all food products are consistently prepared and served according torecipes, portioning, and cooking standards.
• Fillin where needed to ensure guest service standards and efficientoperations.
• Perform inventory and purchasing responsibilities daily.
• Receive all products in correct unit count and condition and ensure deliveries are performed in accordance with receiving policies and procedures.
• Responsible for the supervision of the daily cleaning of the pantry, cooking line,prep kitchen, dish area, stairs, walk-in, and downstairs prep area.
• Responsible for meeting financial targets while achieving food quality and service objectives.
• Ensureall equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Foster opportunities for the team to learn, grow, and develop their abilities,collaborate with your staff to create a culture and work environment founded on respect.
• Continually strive to develop your staff in all areas of managerial and professional development as well as in food education.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Fully understand and follow all regulations that pertain to health, safety, andlabor requirements of the restaurant, employees, and guests.
• Schedule labor while ensuring that all positions are staffed when needed while maintaining labor cost objectives.
• Leadand participate in ongoing service education through facilitating dailyline-ups, quarterly menu meetings, and new back and front of house training programs.
• Interview,hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and offer positive solutions to issues.
• Be knowledgeable of restaurant policies regarding employees and together withthe People + Culture Representative administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

• 2 or 4year degree in Culinary Arts or Hospitality Management is preferred.
• Minimum3 years of experience as a Culinary Director, preferably leading large,fast-paced, multi-outlet kitchens.
• Passionate about industry trends and techniques and knowledgeable of product,presentation, quality, and preparation, menu concept, design, food costing, and people management.
• Excellent interpersonal communication skills that foster positive working relationships with all teammates.
• Ableto work with PR and Marketing in the creation of campaigns and budgets.
• Flexible schedule, available to work weekends, nights, mornings, and holidays when needed.
• Food Handler Certification.
• Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software,business & accounting software may be required.

Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, and financial reports. Ability to write reports, business correspondence and procedures manuals. Ability to clearly and effectively present operational and motivational information before clients or employees of organization. Ability to respond to and creatively resolve guest inquiries or complaints.

Ability to calculate figures and amounts such as percentages, areas, circumference and volume in seating/room capacities, client charges and staff gratuities. Demonstrated operational labor forecasting and analysis.

The employee must regularly lift…