Wilderness Chef

DEPARTMENT:             Wilderness Golf Course at Fortune Bay Resort

SUPERVISOR:              Wilderness Manager

WAGE:                           Salaried, Exempt – Grade 3 ($46,000.00 - $74,000.00)

SHIFT:                            Varies

CLASSIFICATION:        Non-Compact/Gaming License not required

OPTIONS:                      Year-round position or Season only possible

Facility Description

The Wilderness at Fortune Bay is part of Northern Minnesota’s premiere vacation destination at Fortune Bay Resort Casino. The Wilderness offers spectacular panoramic views from the shores of the magnificent Lake Vermilion.  The Wilderness is as challenging as visually stimulating to all that play, making it a true golfer’s dream.  The golf course measures approximately 7,207 yards from the back tees but offers options for all levels of players.  In addition, all carts at The Wilderness come equipped with a GPS system designed to maintain a sufficient pace of play and enhance the experience of those playing the course for the first time.  Visit www.golfthewilderness.com for more information.

Position Summary

Responsible for all food and pastry production including that used for restaurants, banquet functions and other outlets.  Develops menus for the Wilderness Grill, Wilderness outside patio grill and banquet events.  Supervises production staff.  In charge of all product ordering and recipe development.  Develops and monitors food and labor budget for the department.   Maintain the highest food quality and sanitation standards.

Position Responsibilities

• Plan menus and menu pricing taking into consideration customer needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors.  
• Schedule and coordinate the work of chefs, cooks, and other kitchen employees to assure that food production is economical and technically correct.
• Develop recipes and techniques for food preparation and presentation, which help assure consistently high quality and to minimize food costs.  Exercise portion control over all items served.
• Approve the requisition of products and other necessary food supplies.
• Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at times.
• Establish controls and monitor kitchen activities to minimize food and supply waste.
• Train food preparation employees regarding safety, sanitation and accident prevention principles.
• Prepare all necessary data for the budget, project annual food and labor costs. Monitor actual financial results and take corrective action where necessary to help ensure that financial goals are met.     
• Consult with the banquet staff about food production aspects of special events being planned.
• Cook or directly supervise the cooking of items that require skillful preparation.
• Evaluate raw food products and monitor the quality of prepared foods to assure that applicable standards are consistently attained.
• Plan and manage the employee meal program.
• Manage employment activities for kitchen staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc.
• Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.
• Assure the efficient and timely submission of all required operational, financial budgetary and related reports.
• Perform other duties as appropriate.

Qualifications

• College degree preferred.
• 3 years culinary experience, supervisory and/or management experience, preferably in the golf industry.
• State certified and/or Serve Safe certified.
• Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights and weekends.
• Positive attitude, professional manner and appearance in all situations.
• Native American Preference will apply when candidates are equally qualified.

Supervises

All back of the house food and beverage staff.

Classification

Full-time, Seasonal or Non-Seasonal, Salaried, Exempt

Physical Requirements And Working Conditions

The Executive Chef shall have overall good physical and mental health to work in a fast-paced work environment.  The position will require sitting and standing for extended periods of time, walking and bending and the ability to lift a minimum of fifty pounds.  The incumbent will be exposed to heat from kitchen operations as well as exposure to second-hand cigarette smoke, in smoking areas.

Confidentiality

The Executive Chef shall not, at any time or in any manner, outside the course of performing his/her duties, either directly or indirectly, disclose or communicate to any person, firm or corporation in any manner whatsoever, any information concerning

matters affecting or relating to the business of Fortune Bay Resort Casino or the Wilderness.   This includes, but is not limited to, confidential personnel and guest information, company or department operations and plans, financial data, procedures and processes, or other information without regard to the matters being deemed confidential, material or important.

Ethics Code

I understand that I must comply with the Bois Forte Code of Ethics and will not offer, solicit or otherwise enter into any agreement or transaction for personal benefit with any vendor or potential vendor.  I acknowledge and understand that there can be real or perceived conflict of interest between myself and vendors or potential vendors and that my actions are reflections of my responsibility to uphold the integrity of gaming and employment with the Bois Forte Reservation Tribal Council and the Wilderness.

Acknowledgement And Disclaimer

I understand this job description is not necessarily an exhaustive list of all responsibilities, skills, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, Management reserves the right to revise the job or to require that other of different tasks be performed when circumstances change.  I further understand that this job is under an “At Will” provision meaning that Management reserves the right to terminate my employment at any time and for any reason.