Job Title

Executive Chef 

Responsibilities Include: 

• Hires, trains, supervises and evaluates the work of the staff in the food and production departments
• Plans menus for all food outlets
• Establishes pricing for all menus and food sales to reflect fair sale prices and beneficial food cost margins
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees
• Approves the requisition of products and supplies
• Completes in a timely manner monthly kitchen physical inventory reports and prepares accurate spreadsheets for Financial Statements
• Maintains standards of sanitation and safety while supporting the Resorts Safety and Health Program
• Establishes controls to minimize product waste and theft
• Develops standard recipes and specifications for food preparation to provide consistent quality and cost control
• Prepares and provides necessary data for applicable parts of the resort budget, as well as projecting and monitoring statistical result
• Attends food and beverage meetings and resort management meetings
• Consults with event coordinators for food production aspects of resort events
• Supervises and evaluates food production to assure quality standards
• Develops policies and procedures to evaluate food production
• Interacts with applicable outlet managers and members and guests to assure that food expectations are being met or exceeded
• Rectifies problems or complaints
• Evaluates the job performance of the kitchen staff through reward, correction and discipline in a fair and legal manner, including but not limited to verbal recognition or reprimand, positive and negative write-ups, approved and budgeted monetary rewards, or recommendations for salary/wage increases
• Provides training and professional development for all kitchen staff.
• Attends and/or ensures that representatives from the kitchen staff attend service lineups and meetings
• Undertakes and develops special projects and events
• Maintains a positive and professional approach towards coworkers and customers
• Performs any other duties as directed 

Requirements 

• Must have minimum of 2 years supervisor experience
• Must have a minimum of 5 years chef experience
• Must possess excellent verbal communication skills
• Must possess excellent organizational skills, time management and follow-through
• Must have the ability to meet deadlines and handle difficult situations
• Must be able to handle multiple tasks and priorities
• Must be open to a flexible schedule; weekend and holiday work required 

Compensation & Benefits:  

• Salary position, starting at $50,000
• Medical, Dental and Vision Health Plan
• Paid Time Off
• 401K Plan