Careers

I enter the kitchens, wash my hands, grab my tools, and begin my rounds. After checking in with the Chef, I say hello to all of the cooks in the main kitchen, then begin prepping my kitchen or kitchens in the Lodge. I look for cleanliness, check temperatures, ensure food quality, and talk to each station cook as we prepare for service. I also take time out to greet our guests and ask how their food is today.

My favorite part of the day! Chef lets me lead this meeting today. Here we meet with all of our culinary and front-of-house pack members, review the occupancy of the lodge, how many arrivals we’re expecting, and any special events we have going on. We also discuss a monthly food and beverage training topic and celebrate our pack accomplishments at the end of the meeting.

Before service begins, I head over to purchasing to talk to our Lodge purchasing team. Here I review what items came in today, if anything is missing, and double-check to make sure that all items are the quality we require and the correct specifications for our menus. I also ask if the purchasing team needs any assistance, and send them help if they do.

The adrenaline is pumping as the entire team prepares to serve our guests. Today, I’m working the lead position at the sandwich table in Buckets restaurant. I call out the food orders to the cooks, manage the proteins and sandwiches, and assemble orders into the window.  At the end of the shift, I recap what went well with the front of the house supervisor, outlet manager, and sous chef. We come up with a plan for the next day and begin re-setting the stations for the next service. Great job, everyone!

I spend the later part of my day checking back in with all of the cooks in my area of the kitchen. I review station sheets, assist finishing station prep, and check people out as they finish their shifts. I also spent about 30 minutes today meeting with our chefs to discuss the upcoming holiday menus: Chef put me in charge of creating the display for our holiday dessert buffet.  I end my shift by checking out with our sous chef. We also talk about some ideas for my holiday dessert buffet presentation project.