Executive Chef

Salary: $100,000-$140,000
Job Type: Full Time
Location: Bozeman / Big Sky, MT
Publish Date: Posted October 8, 2021
Applications have closed

Position Purpose: 

The purpose of the Executive Chef is to maintain and contribute to a positive work environment, will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position directs the training of culinary staff and other kitchen colleagues who engage in preparing and cooking foods to ensure an efficient and profitable food service.  The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards.  The Executive Chef works well under pressure, is organized, flexible, self-motivated and is willing to work long hours. 

 

 

Essential Functions:

  • Hire, train, supervise, schedule and participate in activities of chefs, cooks, dishwashers and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.  In-depth hands-on participation required.
  • Coordinate with Director of Food and Beverage and the Dining Room Manager/Supervisor to ensure the efficient and professional operation of the dining room and banquet events.
  • Work with the CDC and Sous Chef’s in each food outlet on the development of menu’s, pricing, safety and sanitation, staff development, and product knowledge.
  • Analyze feedback from guests and employees, make judgments and take action to improvement guest experience.
  • Organize and conduct meetings including monthly departmental meetings.
  • Monitor staff performance, product quality and production flow; foster improvement where necessary.
  • Responsible fore inventory and audit food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements.
  • Always maintain the cleanliness and safety of work areas and equipment.
  • Responsible for time and payroll records, invoicing, budget and department check books to stay within department budget guidelines.
  • Ensure comprehensive and working knowledge of the Department’s Profit & Loss statement.
  • Comply with and implement all Performance Excellence Initiatives as identified in Performance Excellence Planning and hotel Leader Committee 

 

Education & Experience: 

  • Minimum of five (5) years of experience as an Executive Chef in a fine dining and high volume establishment required.
  • Must have a high school diploma or equivalent.
  • ServeSafe or Food Handlers certificate is required.
  • Experience in menu development, product sourcing and menu costing.
  • Experience programming, coordinating and executing banquets, as well as managing multiple outlets.

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