Supports the Executive Chef in coordinating daily culinary operations, including food preparation, production, presentation, inventory management, sanitation, and food safety.
- Coordinate daily food preparation, cooking, plating, and service in accordance with approved recipes, portion sizes, and presentation standards.
- Maintain consistent food quality, freshness, and timely meal service in a fast-paced tour environment.
- Assist the Executive Chef with menu improvements, recipe development, and locally sourced ingredients.
- Coordinate daily kitchen operations when the Executive Chef is absent, within established management direction.
- Maintain compliance with applicable food safety requirements, company policies, and established sanitation procedures.
- Nice to have: ServSafe Food Protection Manager certification
- Nice to have: previous experience as a Sous Chef, Lead Cook, or Kitchen Supervisor
- Nice to have: experience in tourism, remote lodge operations, catering, or high-volume hospitality
- Nice to have: experience with inventory, ordering, food costing, and waste reduction
- Nice to have: experience with both front- and back-of-house coordination
