Smokehouse Catering Chef

Department: Hospitality
Location: Juneau

Exemption Status: Exempt
Pay Grade(s): 12-14

Purpose: Join Smokehouse Catering as we create a new team in a new “chef’s dream” kitchen.
The Smokehouse Catering (SHC) Chef is responsible for food production, including internal food service programs and external catering orders. The SHC Chef is responsible for menu development, food purchase specifications, and both standardized and indigenous recipes. The SHC Chef will oversee the Smokehouse Catering kitchen team. The SHC Chef will oversee several businesses within the department including catering services, baking program, food truck program, and school food service programs. The SHC Chef will maintain the highest professional food quality and sanitation standards, ensuring staff are fully trained.

Essential Functions. An individual in this role must be able to perform the following functions with or without reasonable accommodation:
• Manages all service aspects for Smokehouse Catering events.
• Manages Smokehouse Catering to ensure proper staff appearance/attendance, supply orders are completed and stocked, and deliveries are completed competently and on time.
• Confirms that all service staff are in proper uniform and adhere to Tlingit and Haida’s appearance standards.
• Hires, manages, and trains staff in all technical and non-technical aspects of their role, including Tlingit and Haida’s standards of quality and service.
• Creates, maintains, and distributes weekly schedules for staff and communicates changes as appropriate to all.
• Communicates with service and kitchen staff regarding reservations and/or special events.
• Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff.
• Evaluates and supervises performance and carries out disciplinary action as needed.
• Ensure safe work environment, immediately reporting unsafe conditions or equipment.
• Complete weekly food inventories.
• Completes and administers employee performance appraisals.
• Conducts weekly beverage inventories and quarterly dishware, glass, and silverware inventories.
• Controls costs by maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws.
• Protects staff and guests by adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies.
• Maintain consistency of service by being aware of and prepared for events, large parties, and reservations that may affect food service operations.
• Communicates well with team ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out.
• Work with the Events and Catering Coordinator to ensure all tasks related to fulfilling duties are completed in a timely, accurate and efficient manner.
• Other duties as assigned.

Knowledge, Skills & Abilities. A comprehensive set of capabilities required to perform job tasks effectively:
• Communicates professionally and effectively with vendors and managers.
• Demonstrates strong communication and interpersonal skills.
• Exhibits excellent problem-solving and decision-making abilities.
• Maintains attention to detail and accuracy in record-keeping.
• Works collaboratively in a fast-paced environment.
• Experienced in resolving customer issues and delivering exceptional customer service.
• Proficient in Microsoft Word, Excel, and other relevant computer software.
• Possesses solid time management, organization, and prioritization skills.
• Proven ability to build and foster a positive team environment.
• Makes sound decisions quickly in fast-paced situations.
• Communicates effectively both verbally and non-verbally.
• Works well with diverse personality types, even in challenging situations.
• Prioritizes tasks, anticipates potential issues, and takes swift action.
• Manages multiple projects while recommending and implementing effective solutions.
• Demonstrates a strong commitment to customer service.
• Works independently and proactively in dynamic environments.
• Exhibits behaviors aligned with Tlingit & Haida’s values and mission.

Minimum Qualifications (education, experience, skills):
• Associate degree or equivalent combination of education and experience (year-for-year).
• ServSafe Manager Certificate or equivalent food safety certification. Will have 30 days from hire to successful obtain certificate.
• Two (2) to four (4) years of experience in related positions with increasing levels of responsibility.
• Two (2) to four (4) years of supervisory experience, preferably in the hospitality or service industry.
• Must be at least 21 years of age and possess a valid driver’s license.

Preferred Qualifications (education, experience, skills):
• Bachelor’s Degree or equivalent education/experience (year for year)
• Proven experience in inventory management and inventory management software within the hospitality industry

Physical Requirements. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job with or without reasonable accommodation:
• The majority of work is performed in a professional kitchen setting and is generally requiring routine walking, standing, bending, and carrying of items weighing up to 50 pounds.

Work Environment. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job:
• Travel on small aircraft or ferry may be required.
• Certain positions at Tlingit & Haida may have exposure to certain hazardous materials or conditions. The supervisor will review these if applicable.