CHRISTIAN CHEFS INTERNATIONAL
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Job ID #882

Scott River Lodge

LocationFt. Jones, California (USA)
SubmittedDecember 13, 2018
Position
TitleDevelopmental Chef
Responsibilities 1.REPORTING:
The Delopemental Chef reports to the Executive Chef, Executive Sous Chef and operates under the supervision of the Operations Director.

2.RESPONSIBILITIES:

*You will be expected to work approximately 45-50 hours per week, 6 day work week in peak summer season.
*Ability to work effectively as part of a TEAM
*Passion for Food: Someone who enjoys the process of food
preparation and creating great food
*Effective communication skills required
*Ability to cope under stressful conditions
*Ability to pay attention to details, adherence to specific ingredients
and measurements for various menus, recipes and prep
*Ability to work with numbers, figures and APPS used in kitchen
*Ability to multi task effectively
*Ability to handle constructive criticism and retraining when necessary
*Ability to work independently to complete assigned tasks
*Work with a “sense of urgency” and stamina
*Possess strong organizational skills
*Ability to be flexible working in a Program Driven kitchen
*Ensure consistent and smooth running of food production
*Ensure all working areas are kept clean at all times, “Clean as you GO”
*Assist in all areas of kitchen to include, delivery, sanitation, dishwashing,
prepping of food, hot side cooking, off site food preparation and
ANY tasks and duties assigned by management
*Monitor quality and quantity of foods
*Assist with receipt of deliveries, grocery lists, proper rotation of food
products and minimizing waste
*Must pass ServeSafe certification prior to employment
*Report any needed maintenance in kitchen or lodge to supervisor
*Work towards exceeding guests expectations.
*Ensure all inquiries, complaints and suggestions by guests are attended
to appropriately and promptly
*Resolve any disputes within the kitchen immediately by following the
proper chain of command
*Proven record of dependability, and positive work ethic
*Personal Hygiene to include uniforms must be at highest standard
*Staff Housing cleanliness to standard and direction of Management
*Respect at all times must be shown to Co-Workers, Management, Guests,
Suppliers, Non-Registered Guests of SRL
*Must Read, Acknowledge, Sign and Adhere to Employee Rules and
Handbook
*Accept any and all tasks as assigned not included in Job Description
*Positive Attitude and a good sense of humor


3. QUALIFICATIONS

-High School Diploma needed
-Culinary School Diploma preferred
-Commercial kitchen experience preferred
-Desire to serve God and others
Pay$13.00 per hour plus room, board and completion bonus.
TimelineSpring through Fall 2019. Start and completion dates to be determined.
Second Position
TitleKitchen Intern
Responsibilities1.REPORTING:
The Kitchen Intern reports directly to the Executive Chef, Executive Sous Chef and operates under the supervision of the Operations Director.

2. RESPONSIBILITIES:

*You will be expected to work 32-37 hours per week, 6 day work week depending on program requirements. Work season runs mid May through October.
*Ability to work effectively as part of a TEAM
*Passion for Food: Someone who enjoys the process of food
preparation and creating great food
*Effective communication skills required
*Ability to cope under stressful conditions
*Ability to pay attention to details, adherence to specific ingredients
and measurements for various menus, recipes and prep
*Ability to work with numbers, figures and APPS used in kitchen
*Ability to multi task effectively
*Ability to handle constructive criticism and retraining when necessary
*Ability to work independently to complete assigned tasks
*Work with a “sense of urgency” and stamina
*Possess strong organizational skills
*Ability to be flexible working in a Program Driven kitchen
*Ensure consistent and smooth running of food production
*Ensure all working areas are kept clean at all times, “Clean as you GO”
*Assist in all areas of kitchen to include, delivery, sanitation, dishwashing,
prepping of food, hot side cooking, off site food preparation and
ANY tasks and duties assigned by management
*Monitor quality and quantity of foods
*Assist with receipt of deliveries, grocery lists, proper rotation of food
products and minimizing waste
*Must pass ServeSafe certification prior to employment
*Report any needed maintenance in kitchen or lodge to supervisor
*Work towards exceeding guests expectations.
*Ensure all inquiries, complaints and suggestions by guests are attended
to appropriately and promptly
*Resolve any disputes within the kitchen immediately by following the
proper chain of command
*Proven record of dependability, and positive work ethic
*Personal Hygiene to include uniforms must be at highest standard
*Staff Housing cleanliness to standard and direction of Management
*Respect at all times must be shown to Co-Workers, Management, Guests,
Suppliers, Non-Registered Guests of SRL
*Must Read, Acknowledge, Sign and Adhere to Employee Rules and
Handbook
*Accept any and all tasks as assigned not included in Job Description
*Positive Attitude and a good sense of humor


3. QUALIFICATIONS

-High School Diploma needed.
-Commercial kitchen experience not required but preferred.
-Desire to serve God and others
PayTBD
TimelineSpring 2019 through Fall 2019
Other Information
AcceptingChristian Applicants Only
This business isA Christian business
Other Details We are a Christian Marriage Retreat Lodge, located in the beautiful Marble Mountains of the Klamath National Forest.
We offer gourmet cuisine to our guests that range from a outdoor picnic, 24 hour Grab n Go, 2 outdoor dinner buffets, River Breakfast Buffet, room service, and fine dining in the Main Lodge.
Contact Information
ContactJacob Smith. Preferred method of contact is email.
Contact E-mailJacob@scottriverlodge.com
Websitehttp://www.scottriverlodge.com
Telephone901-355-9086
Contact AddressPO 667 Ft Jones CA, 96032

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