Chef III

Chef III leads kitchen operations in the lodge, including training new hires, educating staff on food safety and health regulations, supporting recruitment and interviewing candidates, managing inventory with FIFO while watching budget adherence, planning menus based on in-stock items, defining direct-report work schedules, running daily staff meetings, maintaining stock rotation, ensuring ServSafe certification coverage, conducting quarterly employee reviews, and preparing meals that cater to customer tastes; strong English written and verbal communication required.