Job description

Are you outgoing, energetic, passionate, and authentic?

The Exec Chef will work together to create and deliver extraordinary experience for all guests and team members. The culture is fast-paced, collaborative, inclusive, and engaging!

How you will enjoy your day:

The Exec Chef is responsible for all food production, menu development, food purchase, specifications, standardized recipes, and inventory control. Development and monitoring of food and labor budgets also fall within this individual’s purview, as does staff supervision. Furthermore, the Exec Chef if responsible for maintaining the highest food quality and hygiene standards throughout the Kitchen. Responsible for creating and enhancing proper work environment and teamwork between service and culinary teams.

Work Performed:

• Produce high quality food products at a cost level consistent with resort objectives
• Foster a work environment of teamwork and mutual service by assisting co- workers and other departments as necessary to ensure guest satisfaction
• Implement food guidelines based on standards
• Order and maintain pars in the kitchen
• Train and supervise all culinary staff in the proper techniques of food handling, food preparation and cost control of all food products
• Interview, hire, train, and review performance of culinary and utility personnel
• Provide training and counseling for all employees to develop staff to their fullest capabilities
• Observe safety and legal requirements as to the health and labor departments, always maintain all kitchen areas in the highest standards of cleanliness
• In collaboration with Chefs de Cuisine, develop menus, plating guides, and standard recipes for all dishes to insure proper portion control, uniformity of taste and quality
• Source out new, exciting, and local products and supplies to constantly develop menus
• Ensure that proper par stocks of all food items are maintained and manage purchasing, receiving, inventory control and stock rotation
• Responsible for monthly inventory of all items in the kitchen
• Responsible for portion control and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production
• Ensure that all cooks are trained and executing the handling of foods to county health standards
• Maximize profitability through proper food and labor cost controls
• Monitor labor in accordance with department and resort guidelines
• Interact with guests as necessary on the floor
• Liaise with restaurant managers, supervisors, and service staff regarding service issues

Minimum Requirements:

Culinary degree or equivalent related work-related experience and/or training. Prefer 5+ years’ prior supervisory skills and hotel/resort culinary/food and beverage management experience. Must have strong organizational skills, excellent written and verbal communication skills and be able to perform and prioritize multiple tasks with ease. Computer skills required. Strong guest and team member relations skills. Must maintain current food handler’s certification

Job Type: Full-time

Pay: $95,000.00 - $105,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 4 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Evening shift

Supplemental pay types:

• Bonus pay

Weekly day range:

• Weekend availability

Work Location: One location

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