Head Chef & Assistant Chef - Big Moose Lake, NY

Head Chef Position (Seasonal) & Assistant Chef Position (Seasonal) Our resort runs from the end of June through Columbus weekend in October.  These positions are seasonal based on that time frame.  

Summary of Position

The Head Chef is responsible for preparing lunch and dinner for 60 to 90 guests and up to 25 staff members.  Staff meals are at 12-noon for lunch and 5pm for dinner.  Guests have a one-hour meal time, from 1pm – 2pm for lunch and 6pm to 7pm for dinner.

This position is an opportunity for someone who likes to cook, welcomes some variety in the menu and has control of the whole process.

Menu

• Plan daily menu.
• Order food on weekly basis to fulfill menu.
• Maintain flexibility in menu to accommodate guest’s food allergies and preferences.
• Coordinate menu with Pastry Chef.

Preparation

• Prepare, cook and plate lunch – homemade soup and 2 entrees.
• Prepare, cook and plate dinner – homemade soup, dinner salad, 2 entrees, 2 vegetables and a starch.
• Prepare food items for Sunday Buffet.

Sanitation

• Be familiar with NYS Department of Health regulations and maintain their standards at all times.
• Maintain organization of walk-in cooler and freezer at all times.
• Responsible for maintaining the cleanliness of all kitchen equipment and utensils.

Other

• Maintain positive and professional environment for guests and staff members.
• Train and supervise Assistant Chef and ensure their duties are completed.
• Must be able to work with people of all ages.
• Must be professional, articulate, and friendly.
• Regular, predicable, and reliable attendance required.

Qualifications

• Previous restaurant experience is desired.
• Must be at least 21 years of age.

Assistant Chef Position (Seasonal)

Summary of Position

The Assistant Chef is responsible for helping the Head Chef preparing, serving, and cleaning up of lunch and dinner for 60 to 90 guests and up to 25 staff members, six days per week. The staff meals are at 12-noon for lunch and 5pm for dinner.  The Assistant Chef can, at the Head Chef’s discretion, be responsible for whole portions of the meal.  Guests have a one-hour meal time, from 1pm – 2pm for lunch and 6pm to 7pm for dinner. 

Food Preparation

• Responsible for preparing items prior to meal service, such as, chopping vegetables, gathering food from cooler/freezer, slicing meats, and cleaning seafood.
• Assist with the preparation, cooking and plating of lunch (homemade soup, and 2 entrees).
• Assist with the preparation, cooking and plating of dinner (homemade soup, dinner salad, 2 entrees, 2 vegetables, and 1 starch).
• Assist with the preparation, cooking, and plating of food items for the Sunday Buffet.
• Assist with preparation of food for staff meals.

Clean & Prepare Cooking Stations

• Responsible for maintaining cleanliness of various kitchen equipment.
• Responsible for handwashing delicate/wooden utensils.
• Maintain cleanliness in cooler, freezer and all food storage areas.

Storage & Disposal of Food

• Assist with checking in and putting away incoming orders promptly.
• Assist with organizing and labeling of leftover food.
• Responsible for weekly inventory of food supplies.

Maintain Sanitation Standards

• Be familiar with NYS Department of Health regulations and maintain standards at all times.

Other

• Maintain positive and professional environment for guests and staff members.
• Must be able to work with people of all ages.
• Must be professional, articulate, and friendly.
• Regular, predicable, and reliable attendance required.

Qualifications

• Previous restaurant experience is desired.
• Must be at least 18 years of age.