Kitchen Manager

Overview

As the only aerial tramway in Southeast Alaska, guests at the Goldbelt Tram are invited to soar to new heights in scenic adventure aboard Juneau's top attraction. We offer locals and visitors an opportunity to experience breathtaking Alaska scenery, explore the miles of trails atop Mount Roberts, and learn more about Alaska Native culture.

Summary

Responsible for the proper preparation and presentation of all food products at the Tramway restaurant, in a manner that contributes to guest satisfaction, a premier customer service atmosphere and smooth operations. Also, responsible for food costing, menu planning, and all food related duties.

We're excited to share that the job is based in beautiful Juneau, Alaska! We kindly ask that all applicants either live in Juneau or be open to relocating at their own expense.

Pay and Benefits:

Seasonal Employees are eligible for the Seasonal Employee Layoff Bonus Plan. The plan is designed to provide an effective means to motivate and compensate eligible seasonal employees during the term of their assignment. However, Goldbelt, Inc. may, in certain limited circumstances, grant discretionary performance bonuses outside of this program, in the sole discretion of the Company.

Goldbelt, Inc. hopes that by providing short-term incentive compensation, this will motivate and increase the retention rate among its employees which in turn will enhance Goldbelt Inc.’s long-term value.

Starting Rate: $28.00 - DOE

Necessary Skills and Knowledge

• Thorough knowledge of the practices and techniques of restaurant cooking, food presentation and storage, including seafood handling; all kitchen equipment and appliances; and sanitary food requirements/codes.
• Excellent communication and customer service skills.
• Ability to learn, understand, and follow oral and written instructions/directions.
• Skill in operating personal computer utilizing a variety of computer software.
• Thorough knowledge of state sanitary regulations and requirements, as well as standard practices and procedures related to food preparation and storage.
• Skill in establishing and maintaining cooperative working relationships with other employees.
• Ability to work directly with the public, providing information and assistance on a daily basis.
• Ability / willingness to learn and pass on to passengers those areas of interest to visitors, such as local history, people, culture, geography, etc.
• Ability to meet time and attendance requirements.
• Ability to work all different shifts including days, evenings, holidays and weekends.
• Abilityto handle stress under pressure.
• Ability to provide quality customer service.
• Able to communicate verbally and understand and follow written and verbal instruction.
• Skill in establishing and maintaining cooperative working relationships with other employees.
• Ability to work directly with the public, providing information and assistance on a daily basis.
• Ability / willingness to learn and pass on to guests those areas of interest to visitors, such as local history, people, culture, geography, etc.
• Some knowledge of basic cleaning principles, equipment and products.
• Detail oriented.

Minimum Qualifications (education, experience, skills)

• High school diploma or equivalent, AND
• Two years of chef or lead cook experience in a high volume, multi-unit environment.
• Certified Food Protection Manager (CFPM) certification.

Preferrred Qualifications (education, experience, skills)

• Culinary training from an accredited Culinary Institute.
• Current CPR and first aid certificates, and fire prevention training; drug testing may be required.

Job Duties

• Responsible for proper preparation and presentation of all food. Cooks the most demanding menu items. Performs the work of subordinates when necessary.
• Researches, designs, and plans menus.
• In collaboration with the Food & Beverage Manager and the General Manager, discusses and determines menu design and planning, including food costing.
• Conducts weekly and monthly Inventories; determines produce needs before notifying the Manager of purchasing needs of produce, supplies, and food products.
• Investigates food supply sources; negotiates prices related to…