Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $81,000.00 - $90,000.00
Work Schedule
Standard Hours
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
401k plan
Paid Time Off
Holiday pay
cellphone allowance
Incentive programs
paid daily
HSA/FSA plans
Referral Bonus
Discounted lodging
Discounted dining
Discounted spa
Discounted golf
Discounted retail
Employee assistance program
volunteer opportunities
Committee participation
Task force opportunities
Online Learning Platform
Third party perks
Job Description
Lodge at Columbia Point is a premier hospitality establishment known for its exceptional service and commitment to creating memorable guest experiences. As part of the Columbia Hospitality family, the lodge is dedicated to fostering a people-first culture where employees are valued, supported, and encouraged to grow both professionally and personally. The organization emphasizes a values-based culture identified as #OMGLIFE, promoting inclusivity, respect, and collaboration among its team members. Employees at the Lodge at Columbia Point enjoy a vibrant work environment enriched by opportunities for professional development, team-building activities, and community engagement through various volunteer and committee participation programs.
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Job Requirements
- Culinary arts degree or equivalent training
- Minimum 7 years in the culinary industry
- At least 2 years in culinary management role
- Excellent written and verbal communication skills
- Knowledge of employment and industry-relevant laws
- Strong conflict management and negotiation skills
- Flexibility to perform multiple tasks in stressful and shifting environments
- Proficiency in Microsoft Word, Excel, and Outlook
- State Food Handler’s License
- Professional and friendly demeanor
- Detail-oriented with strong organizational skills
Job Qualifications
- A culinary arts degree and/or equivalent training with 7+ years in industry and 2+ years of experience in culinary management role in a similar environment
- Excellent business communication skills both written and verbal
- Ability to manage according to employment and industry-relevant laws
- Conflict management and negotiation skills
- Familiarity with Microsoft Word, Excel, Outlook and other computer programs
- Excellent people skills and a professional, friendly, and enthusiastic demeanor
- Detail-oriented, reliable and punctual, and have exceptional organizational skills
- Necessary State Food Handler’s License(s)
Job Duties
- Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety
- Develops and implements procedures to ensure that all work practices meet or exceed the established standards
- Communicates daily with General Manager for updates, changes and revisions to existing contracts
- Maintains standards for food quality, presentation, handling, sanitation and safety
- Follows all appropriate policies and procedures
- Ensures timely and courteous follow-through on all client, guest, and team member requests
- Assists in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff
- Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards
- Monitors food and labor costs
- Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation
- Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items
- Prepares and manages creation of new menu items
- Ensures attractive, consistent presentations of food items, both buffet and plated
- Interacts/supervises line cooks to monitor quality, presentation and consistency of food items prepared
- Handles all needs and accommodates customer requests in a timely manner
- Sets up, re-stocks, maintains, and cleans food preparation areas
- Responsible for ensuring presentation standards are meet for all hot and cold items
- Reads and interprets recipes
- Conducts product inventories, ordering and receiving of product
- Responsible for team maintenance of grooming standards
- Responsible for team adherence to standards for sanitation and safe food handling
- Responsible for all opening and closing kitchen procedures
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
OysterLink is a restaurant, hospitality, and hotel job platform.
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