Resort Executive Chef

The Executive Chef is responsible for the effective management of all kitchens, to include Cascade Grill, Fireside Cafe, Rafters , Summit House, Campbell Basin, pop-up locations and B anquets. The Executive Chef is responsible for maintaining an organized and well-staffed kitchen and stewarding department. In addition, the position is responsible for keeping all equipment in good repair and maintaining all standards as set by the executive management team.

ESSENTIAL DUTIES

Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution.

T rain and manage all culinary and stewarding personnel.

Review , evaluate , and coach all kitchen personnel.

Assist Executive Chef with control ling the day-to-day operation of all kitchens, ensuring a high-quality product and minimal waste.

Assist with the p reparation, design and creation of all menus, including banquets and daily specials.

Assist with the organization of food festivals and special culinary events.

Proper preparation and presentation of all food items in all restaurants.

Maintain the cleanliness and good working order of all kitchens, refrigerators and storage areas.

Maintain strict quality control on all food items.

Keep an adequate food inventory in all kitchens to ensure an efficient operation.

Ensure high level productivity and efficiency of the kitchen staff, help with schedul ing of all kitchen employees according to business forecast and maintain a labor cost as set in the budget.

Keep the food cost in line with the budget.

Guide and train Line Cooks and help on the line as needed.

Ensure that all kitchen/steward personnel conform to the established safety and health standards and codes as required by law.

Evaluate products to assure that quality, price and related goods are consistently met.

Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.

Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.

Provide training and professional development opportunities for all kitchen staff.

Ensures that representatives from the kitchen attend service lineups and meetings.

Support safe work habits and a safe working environment at all times.

Attend all Sr. Level Resort meetings as required by the Director of Food & Beverage

Perform other duties as directed.

KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

Minimum 10 years of on-the-job culinary experience, of which at least 4 years are in the capacity of Executive Chef

Creative problem-solver who brings passion, enthusiasm and fresh ideas.

Proven track record of being organized, dependable and self-motivated.

Team builder and ability to successfully manage and develop a team.

Able to work independently and have the capacity to manage up and down.

Must be skilled in the use of kitchen equipment

Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.

Ability to produce a high volume of work in a timely manner , which is accurate , complete, and of high quality

Working knowledge of various computer software programs

Remodel and new build experience a plus

PHYSICAL DEMANDS AND WORKING CONDITIONS

T his position is required to work evenings, weekends and holidays while in operation .

Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis.

Manual dexterity to operate a computer and other common office equipment on a constant basis.

Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis.

Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis.

Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis.

Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.