Chef III

Chef III Department: Kitchen Reports to: Lodge Manager Overtime: Following the completion of 40 hours within the work week Schedule: Able to work 6 weeks on and 2 weeks off DUTIES: Train new hire kitchen staff on the current operational processes and policies. Educate staff on the most up to date food safety and health regulations. Assist in the recruitment efforts through staffing management and interviewing potential candidates. Manage the food inventory/stock process utilizing the FIFO metho…