Executive Chef

Pay: $0 per year

The Restaurant Executive Chef is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors customer satisfaction, maintains inventory of kitchen supplies and food, and ensures that food and facilities meet all governmental regulations.

Essential Duties & Responsibilities

Manage and direct the preparation and presentation of all foods in all venues of the Lodge

Maintain and follow all local Health Department food preparation codes and regulations

Ensure all food preparation licenses and training (as required) is maintained by all pack members

Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs

Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities

Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement

Maintain working rapport with all hotel staff for efficient operation and service to guests

Monitor staff performance, product quality and production flow; foster improvement where necessary

Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals

Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations

Confer with Director of Food and Beverage regarding new selections and changes

Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements

Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.)

Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs

Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures

Basic Qualifications & Skills

High School degree or equivalent

5+ years experience in restaurant kitchen(s)

1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters

Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed

Successful completion of criminal background check and drug screen

Desired Qualifications & Traits

Culinary education degree

Previous Executive Chef experience

Prior kitchen experience in hotel/resort industry

Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment

Proven teamwork

Projects professional image that inspires trust and confidence

Enthusiastic and positive energy

Physical Requirements

Able to lift up to 30 lbs.

Able to bend, stretch, and twist

Able to stand for long periods of time