The executive head chef will be primarily responsible for all food production including that consumed at all our restaurants, banquet functions, weddings, events, conferences and other outlets. Your key rolls will include developing menus, managing food costs, food purchase specifications and recipes, supervise and lead the kitchen staff, develop and monitor your budgets and maintain the highest professional food quality and sanitation standards.

Responsibilities:

• Develop and plan menus for the restaurants and as/when requested to.


• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted cost goals.


• Approves the requisition of products and other necessary food supplies.


• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.


• Establish controls to minimize food and supply wastage.


• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.


• Develops standard recipes and techniques for food preparation and presentation which help to assure consistent high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.


• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.


• Attends food and beverage staff and management meetings.


• Consults with the General Manager about food production aspects of special events being planned.


• Cooks or directly supervises the cooking of items that require skillful preparation.


• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.


• Evaluates food products to assure that quality standards are consistently attained.


• Interacts with Food and Beverage team and General Manager to assure that food production consistently exceeds the expectations of members and guests.


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


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


• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.


• Provides training and professional development opportunities for all kitchen staff.


• Ensures that representatives from the kitchen attend service line-ups and meetings.


• Periodically visits dining area when it is open to welcome members.


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


• Perform other duties as directed.


• Interview, select, train, supervise, counsel and discipline all employees in the department.


• Provide, develop, train, and maintain a professional work force.


• Ensure all services to members are conducted in a highly professional and efficient manner.


• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.


• 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.


• Ability to report to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.

Requirements:

• Associate degree in culinary arts preferred.


• 4+ years’ experience in a back of house management position.


• 2+ years’ experience as a head chef


• Significant experience as a chef in addition to experience as a sous chef or line cook.


• Strong attention to detail.


• Experience in a lodge setting is preferred.


• Creativity.


• Ability to oversee and manage kitchen operations.


• Ability to remain productive when pulled in many different directions.


• Team management skills and Team player qualities.


• Ability to produce excellent high-quality food.


• Good oral communication skills.


• Ability to work unsupervised and deliver quality work.


• Adaptability to change and willingness to embrace new ideas and process.