Head Chef
Position: Head Chef
Department: Food & Beverage
Reports: MFSR F&B Director and Operations Manager
Type: FTYR (Full-time Year-round)
Wage: $70,000-$85,000
Bonus: Incentive bonus up to $5,000 based on margins after labor and COGs for Lutsen’s F&B venues
Benefits: 401K | Health, Dental, & Vision Insurance | HSA (Health Savings Account) | PTO (Paid Time Off) | Season Pass
To apply please email resume to Caitlin@midwestfamilyskiresorts.com
Company Overview:
Lutsen Mountains Mountain Resort is a part of Midwest Family Ski Resorts, a multi-generational family-owned and operated mountain resort with 3 of the oldest and largest resorts in Minnesota, Wisconsin, and Michigan. Our company culture reflects family focused values due to our family ownership, our management team, and our guests, who are primarily Midwest families. We rely on team members who are excited about taking ownership of their role, adapting to change, and working collaboratively with our family of team members.
Role Overview:
Our customers visit our resorts to enjoy outdoor recreation and to gather and enjoy food and beverages with their friends and families. Food and beverages are the centerpiece of the vacation experience. Our customers are families from metro areas who value delicious food with fresh ingredients served in modest portions with an attractive presentation and superb customer service. The venues at Lutsen Mountains are in our Summitt Chalet, Rosie’s Café, sit down restaurant, and popup outdoor venues.
The primary responsibility of the Head Chef at Lutsen Mountains is to oversee all kitchen operations as well as inventory for the beverage department, which includes the services at any area in which food or beverage is served. This position will work under the direction of the MFSR (Midwest Family Ski Resorts) F&B Director team for menus, processes, and training standards and work under the Lutsen Mountains AGM | GM for daily operations.
Duties/Responsibilities:
Supervisor
- Work with Human Resources for all year-round and seasonal kitchen hires
- Directly manage, train, evaluate and schedule the BOH (Back of House) team such as cooks, food preparation workers, and dishwashers
- Ensure that all food and beverage items are prepared and presented accurately.
- Assist with Front of House (FOH) management in the event FOH Manager is unavailable
- Work with cross company F&B team on hiring initiatives and training programs for all three resort locations as needed
Operations
- Work with the FOH Manager to ensure solid teamwork and communication are occurring between the FOH and the BOH staff
- Coordinate kitchen staff tasks
- Support line staff during busy periods and serve as a replacement in team members' absence or as business needs dictate
- Oversee the delivery and distribution of food supplies across the resort
- Ensuring kitchen, coolers and storage areas meet cleanliness standards and equipment receives proper preventative maintenance/cleaning
- Make sure that all kitchen and wait staff are trained in and adhere to food safety/hygiene regulations to ensure a clean and sanitary kitchen
- Help maintain a safe environment
- Maintain kitchen equipment; schedule repairs and additional maintenance as needed
Administration
- Work with the AGM on daily scheduling for BOH and communicate adjusted staffing needs to ensure proper coverage.
- Monitors business volume forecast and plans accordingly in areas of workforce, productivity, costs, and other expenses.
- Order food & beverage supplies, ingredients, and products to maintain an inventory that can be stored and kept fresh appropriately.
- Ensure departmental compliance with the Employee Handbook and Guest Services procedures including dress code and behavioral standards
- Review food and beverage related incidents and ensure that all documentation is handled appropriately and in a timely manner
- Attend weekly staff meetings and liaison with Lutsen Mountains Management for various needs for other departments and/or events
- Communicate, manage & authorize payroll through the “When I Work” Scheduling Program
- Monitor the payroll process to ensure accuracy and timeliness
- Communicate professionally and courteously with guests and employees in person, through email, and over the phone to be sure that any issue has been properly processed and proactive prevention actions are established
- Develop training manuals and standards with the MFSR F&B team as needed
- Work with cross company MFSR team on menu development and vendor selections as needed
Beverage Operations
- Order and inventory all kitchen related beverage products
- Develop & assist with beverage profile to meet customer demands, seasonal availability, and variety.
Events Catering:
- Wedding and other event catering needs as they develop, duties may include:
- Determining customer requirements and proposing catering options.
- Planning menus and overseeing venue, equipment, food, and service preparations
- Hiring, training, and supervising catering staff, as well as scheduling employee shifts
- Liaising with customers, sales staff, chefs, and specialized catering equipment providers
- Overseeing seating arrangements, the serving of meals and beverages, and the clearing of tables
- Monitoring the availability of catering stock and supplies and ordering replenishments
- Tracking catering expenses and maintaining accurate records
- Researching catering trends and promoting competitive catering services
Qualifications:
- Proven experience as Head Chef
- Exceptional proven ability of kitchen management
- Degree in culinary arts preferred
- Ability in dividing responsibilities and monitoring progress
- Outstanding communication and leadership skills
- Up to date with culinary trends and optimized kitchen processes
- Good understanding of useful computer programs (MS Office, restaurant management software, POS)
- Credentials in health and safety training
- Willingness to travel to if needed for training and collaboration among MFSR resorts.
Disclaimer: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. This is not an exhaustive list of all responsibilities, duties, and skills required. All employees may be required to perform duties outside of their normal responsibilities as needed. In addition, as we are a recreational business, availability on peak holiday timeframes and weekends is required.