OneMain Financial Jobs

Job Title: Kitchen Lead

Job Status: Seasonal

Compensation and Benefits:

• Compensation: Proposed hiring rate of $27.08+, actual pay will be adjusted based on experience. 
• Benefits: This is a seasonal position eligible for season pass for employees/dependents and privileges at several other resorts. Several discount programs (i.e. food & beverage, retail/rental, tickets, etc.) also available.          

Job Summary:

Kitchen Leads will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items according to Head Chef's specifications, managing a specific department or station within the kitchen or dining outlet, managing food production at their assigned station while coordinating with kitchen staff on other stations, supervising the preparation and presentation of all dishes, supervising and training lower-level kitchen staff in food-handling practices, including proper rotation, sanitation of storage areas, and labeling/dating to ensure compliance with health and safety standards, assisting in the direction, training, and supervision of kitchen staff, assigning tasks to kitchen staff, scheduling kitchen staff according to business volume, and assisting with food ordering to maintain inventory levels and ensure availability of ingredients. May have to lift and carry up to seventy-five (75) pounds. May supervise up to six (6) employees, including Dishwashers, Cooks: Beginner, Cooks: Intermediate, and Cooks: Advanced.     

*Basic Requirements: *

• May have to lift and carry up to seventy-five (75) pounds.     
• Standing or walking for up to six hours 
• The senses of taste and smell are used frequently 
• The use of hands and arms for periods of up to six hours 
• Peripheral, color, and depth vision are essential. 
• Must own non-slip shoes 
• Must be at least 18 years old 
• Possesses at least one (1) year of experience in a high-volume environment at a restaurant, resort, or private club.     

Preferred Experience and Special Skills:

• Has strong abilities in all applicable cooking techniques and practices. 
• Ability to read, writes, and speaks fluently in English. 
• Ability to work all stations in an outlet, work off prep list and complete station set up in time allotted, fabricates items to standard during service and completes prep list for next service period. 
• Has mastered knife skills. 
• Must be able to expedite production line during service period. 
• Have the ability to manage the outlet during the Chef's absence, supervise all stations and operate to standards. 
• Understand, and practice all aspects of cost control. 
• Should have the culinary ability to work shifts in any station in any outlet.