Assistant Head Chef

Responsibilities

• Prepare all dishes following recipes and yield guides according to standards
• Assign production and preparation work to staff and review priorities
• Interact with customers and review guest feedback periodically
• Minimize waste and maintain controls to attain forecasted food costs
• Take physical inventory of specified food items for daily production charts
• Meet with the Director of Operations to review schedules and business levels
• Review financials to ensure departmental revenue goals are met
• Monitor staff performance and ensure all procedures meet department standards
• Requisition supplies and ensure correct receipt and storage
• Coordinate with Executive Steward regarding equipment, cleaning, and sanitation
• Contribute to the resort sustainability program

Requirements

• Minimum 5 years of culinary leadership experience in a high-volume Chinese restaurant
• Proven track record of delivering innovative Chinese or Szechuan cuisine
• Strong leadership skills and ability to thrive in high-pressure environments
• In-depth knowledge of food safety principles and HACCP best practices
• Deep understanding of P&L goals and menu engineering
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field

Preferred Qualifications

• Bachelor's Degree in a related field
• HACCP certification