JOB RESPONSIBILITIES: • Select, train, supervise, develop, discipline and counsel associates in the Kitchen. • Coordinate activities and direct training of Chefs, Cooks and service personnel engaged in preparing, cooking, and serving foods to ensure efficient and profitable food service. • Direct and participate in planning menus and utilization of food surplus and leftovers. • Schedule kitchen staff according to business levels. • Maintain inventory; estimate food consumption and purchase or requisition food and non-food items necessary for kitchen operation. • Review menus; analyze recipes; determine food, labor and overhead costs to ensure economical and timely production. • Direct and correct the presentation and portioning of food according to WestCoast standards. • Direct staff in sanitation and sanitary food handling. • Confer with Director of Food and Beverage and Restaurant Manager to coordinates policies and procedures between the kitchen and dining areas. • Review, comply with, and enforce the company’s Affirmative Action Plans for minorities, women, and persons with disabilities. Required Experience: KNOWLEDGE, SKILLS and ABILITIES: • Formal Culinary Art Training • Thorough knowledge and/or experience in food preparation, presentation, purchasing, inventory control and kitchen policies and procedures. Required Education: Health Card Proof of Hepatitis Shot Location: Helena, MT Compensation: 40K Principals only. Recruiters, please don't contact this job poster. Please, no phone calls about this job! Please do not contact job poster about other services, products or commercial interests. montana