What perks can you expect?:

• Full benefits including medical, dental, vision; 401k; discounted gym memberships.
• The perfect place to put down roots, grow your career, and raise a family.
• The relaxed environment of a close-knit mountain town.
• Work with local farms and vendors in creating a memorable menu for our guests.
• Lead a dynamic, culturally diverse team from around the globe.
• Fast-paced and active position – get your step counter ready!
• The chance to work in an inclusive culture and make life-long friends.

What will be your daily pursuit?:
Leading our outstanding culinary team at Grouse Mountain Lodge to provide our guests with unforgettable experiences!
What will your compensation be?:
$85,000/year
When does this adventure begin?:
This role is scheduled to start as soon as possible!

What will you do in this job?:

• Execute development and planning of concept of service, policies, procedures and menus for food outlets and banquets
• Uses available data to properly determine food, labor, and overhead costs, and works with members of the Finance and RevMax team to determine appropriate menu pricing options, including daily rates and specials
• Reviews menus on a regular basis, updates food costing for recipes and adjusting menu items as appropriate to ensure creativity, quality and efficiency
• Plans or participates in the design and engineering of all GML menus, sharing ideas and menu planning with chefs in other Glacier Park Collection F&B units.
• Ensures locally-sourced ingredients are utilized when possible, and that relationships with local providers are established and maintained
• Coordinates with all F&B team members to ensure proper labor management, work schedules, and assignments of tasks to ensure efficient, high quality, economical and timely food production
• Works closely with and supervises B-O-H staff in the Grouse Mountain Lodge (GML) food & beverage department.
• Carries out a variety of F&B supervisory responsibilities including the interviewing, hiring, training, timekeeping and performance management of the culinary team
• Ensures efficient inventory and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and complexity of menu
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen inventory accordingly
• Continuously analyzes recipes to ensure relevant updates are made in keeping with current tastes
• Supervises GML prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement
• Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality
• Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate
• Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices
• Works closely with People & Culture staff to create and implement reward and recognition programs for F&B teams, and to drive a high level of staff engagement
• Ensures that nutrition specifications and sanitation standards are established and maintained for all restaurants
• Travels to other area food and beverage outlets as needed to benchmark gather ideas for overall improvement

What skills and experience do you need for this job?:

• Minimum 3 years of experience with menu costing, inventoy control, menu engeering, staff management
• Minimum 2 years of experience in a high-volume restuant, banquet and wedding catering environment
• Experience working in a seasonal environment with diverse teams
• Experience with Microsoft Office tools (eg: Excel, Teams), 7shifts, ADP, D365
• Strong “can-do,” attitude with willingness to be flexible and adaptable.
• Ability to make decisions, solve problems and exercise good judgment.
• Strong commitment to building positive working relationships.
• Willingness to work with a geographically dispersed team in a seasonal environment.
• Resourceful, with a curiosity to solve problems and create new solutions.
• Ability to organize and prioritize multiple tasks in a fast-paced environment.
• Sense of urgency to complete job duties accurately and in a timely manner.
• Sense of humor and ability to ‘let things roll’ when the unexpected happens.
• Solid written and verbal communication skills.
• Hospitality and service-focused mindset including the need to work successfully with both internal and external partners.
• Strong sense of prioritization and focus to complete tasks.

What will your work environment be like?:

• You’ll work in iconic, unforgettable and inspiring Whitefish. You’ll see amazing scenery and wildlife.
• You’ll spend your days in and around our hotel in Whitefish, Montana!
• Glacier Park Collection is a non-smoking, drug-free environment.
• Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi.
• Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons.
• You’ll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture.

• Execute development and planning of concept of service, policies, procedures and menus for food outlets and banquets
• Uses available data to properly determine food, labor, and overhead costs, and works with members of the Finance and RevMax team to determine appropriate menu pricing options, including daily rates and specials
• Reviews menus on a regular basis, updates food costing for recipes and adjusting menu items as appropriate to ensure creativity, quality and efficiency
• Plans or participates in the design and engineering of all GML menus, sharing ideas and menu planning with chefs in other Glacier Park Collection F&B units.
• Ensures locally-sourced ingredients are utilized when possible, and that relationships with local providers are established and maintained
• Coordinates with all F&B team members to ensure proper labor management, work schedules, and assignments of tasks to ensure efficient, high quality, economical and timely food production
• Works closely with and supervises B-O-H staff in the Grouse Mountain Lodge (GML) food & beverage department.
• Carries out a variety of F&B supervisory responsibilities including the interviewing, hiring, training, timekeeping and performance management of the culinary team
• Ensures efficient inventory and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and complexity of menu
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen inventory accordingly
• Continuously analyzes recipes to ensure relevant updates are made in keeping with current tastes
• Supervises GML prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement
• Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality
• Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate
• Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices
• Works closely with People & Culture staff to create and implement reward and recognition programs for F&B teams, and to drive a high level of staff engagement
• Ensures that nutrition specifications and sanitation standards are established and maintained for all restaurants
• Travels to other area food and beverage outlets as needed to benchmark gather ideas for overall improvemen