Private Dining Chef - Jobs in Inverness region

Job Description

Job DescriptionCore Accountabilities:

• Work alongside team of leaders at Cabot to ensure resort consistency and vision is met and exceeded.
• Work closely with culinary and front of house leaders to build a world class F amp;B program for the resort, its employees and its guests.

·

• Sharing recipes and cooking techniques with the culinary brigade and guests

· Build relationships with local farms, fisherman, and other purveyors of quality ingredients. Develop sustainable long term programs to ensure continuity and consistency.· Ensure schedule and payroll metrics are adhered to on a consistent basis· Set goals and objectives to improve kitchen’s performance and efficiency

• Run efficient food storage, prep and rotation systems
• Drive and reward performance of top talent
• Communicate expectations and create an environment of pride and accountability.

• Work with all departments to ensure clear communication, understanding, and positive relationships between the kitchen and other departments
• Run a clean, organized culinary operation that meets and exceeds healthamp; safety standards
• Overseeing the upkeepamp; maintenance of all kitchen equipment and facilities
• Monitoramp; correct daily in/out punches for hourly employees and submit approved hours by deadline for biweekly payroll
• Abide by all occupational health and safety standards
• Follow all Fire Safety Plans and Regulations
• Carry out duties through prescribed safe working practices
• Be proactive in identifying and reporting all safety risks to staff
• Comply and maintain all specified kitchen standards at all times

· Other duties as assigned by managementQualifications:

• A minimum of 5 years’ experience with at least 2 years’ experience in a senior culinary leadership role

Expectations:

• Be a confident and proactive leader
• The ability to prioritize and make effective decisions
• Verbal and interpersonal communications skills
• Multi-tasking and complex problem solving in high pressure situations
• Work long hours - including morning, nights, and weekends
• Positive attitude and attendance record at all times

· Highly responsible and reliable

• Cohesively work as part of a team

Physical Demands:· Spending long hours walking, standing, and using knife skills

• Frequently lifting and carrying 50 - 100 lb

· Occasionally ascending and descending stairs and ramps

• Occasionally kneeling, pushing, pulling, and lifting
• Working in a hot, intense kitchen that does a significant volume of food
• Other physical demands associated with a busy foodamp; beverage operation