Chef Job in Island Park, Idaho

The Venue Seeking a chef! The North Fork Club is a fly fishing club established in 1902 on the banks of the Henry’s Fork of the Snake River in Island Park, ID. It is located 20 miles south of Yellowstone National Park and 2 hours from Jackson Hole, WY. The successful candidate will enjoy unparalleled opportunities to fish, hike, kayak and bike in this expansive country. Job Summary Working as a seasonal Executive Chef, you will be responsible for overseeing all culinary functions for the Club’s 25 members and their guests and for managing the six-room lodge. You will have creative freedom to write your own menus and control your own food purchasing. You will get to cook phenomenal food for your customers and really get to know them so you can tailor your menus. You will manage and lead a small team for the kitchen and lodge and oversee all safety and sanitation. The Club is open from the first week in June to a few days after Labor Day. Meals are served morning and evening, six days a week. Key Responsibilities: • Controls costs. • Plans and creates all menus. • Purchases and manages inventory and food quality. • Develops and mentors staff. • Ensures cleanliness of the kitchen, lodge and dining room. • Manages dining room and lodge reservations. • Prepares bi-monthly member charge invoices. Attributes: • Maintains effectiveness during times of unexpected change. Has shown leadership operating in a remote environment. • Willing to work various positions in a dining/lodging facility. • Able to recruit, train, motivate, and discipline a crew and to work effectively with a management team including a Board of Directors and Club Caretaker. • Able to manage food costs, inventory, food safety and on-time meal presentation. • Able to design multiple breakfast and dinner menus. • Willing to create varied menus for vegetarians and meat-eaters, adults and children. • Presents a service minded, friendly and outgoing demeanor. Qualifications: • Culinary degree or catering experience preferred. • Experience in all aspects of full meal preparation. • Three to five years of culinary management experience preferred. • Previous experience managing cost controls. Compensation Commensurate with experience.