Executive Chef

As a member of the management team, the Executive Chef is instrumental in developing and fulfilling the short/long-term goals for the property and executing the F&B philosophy through culinary operations.  This position is responsible for creating an atmosphere that will inspire guests, employees, associates, and vendors to return.  This position is also responsible for the management of all culinary staff, their actions, and their development as a member of the Dining Team.  This position is also responsible for the manner in which the culinary team reacts to guest requests, relationships with the FOH, business levels, speed and throughput of service, and above all, quality of finished product and guest service.  The above goals will be accomplished by the proper implementation, promotion and success of our operations through continual evaluation of the products/services provided while insuring effective training of the service & culinary teams.  The individual will instill a strong atmosphere of service excellence through example in order to promote self-motivation and will redirect performance as soon as discrepancies are observed/experienced; including with themselves.  The individual will develop guidelines and goals within the structure of the budget, achieving results through practice of prudent management techniques and cost controlling measures; including developing portion control.  This position will coordinate and oversee all aspects and functions of the culinary activities, Event Culinary, as well as Banquet Culinary.  Employees are mentored through the Executive Chef in this regard and proper consistency and proper controls are adhered to at all times.  A key part of every employee’s job is to serve as a Resort ambassador, engaging the guest at every opportunity.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

1.     Read, understand and abide by the employee handbook and resort & department polices & procedures.

2.     Maintain a positive work environment by managing, leading, teaching, coaching, working and communicating in a courteous and professional manner with all guests, co-workers, and vendors.

3.     Lead by example, fostering departmental teamwork and collaboration both with Culinary, FOH/Sales.

4.     Maintain awareness of all safety, state & federal sanitation and security procedures relevant to the department and property.  Ensure department members are familiar with and adhere to them as well.

5.     Under direction of F&B Director, Sustainable operations and charter are part of daily methods of preparation (MOP) and daily sales operations

6.     Maintain awareness of resort skier visits, group demands, and all business levels with the willingness and ability to make quick corrections

7.     Product and Brand leader for all employees to look to in terms of service, product, and behavior.

8.     Support the financial/marketing goals of the division through effective sales and promotion of product – and brand management.

9.     Perform any reasonable tasks as requested by management.

10.   Manages day-to-day culinary operations.

11.   Manages food & beverage operations as instructed by General Manager and/or F&B Director.  Maintains budget accuracy including helping build annual Culinary Budget.

12.   Develops and enforces service standards in all food & beverage operations through constant guidance of employee and guest engagement

13.   Safety Council Leader for BOH/culinary operations.  Fosters a kitchen environment of safety and awareness of kitchen/restaurant hazards.  Maintains all Safety related paperwork for weekly topics and keeps workspace free of hazards while training all employees what it means to work safely and maintain orderly and clean work spaces.

14.   Monitors and secures inventories daily, including product pulls for haul cat with accuracy.

15.   Enforces consistency and portion control for all food & beverage & Event retail items.

16.   Leads workshops and meetings to progress departmental service standards and profitability.

17.   Attends Quality Assurance meetings as needed.

18.   Coaches & mentors subordinate employees through training, coaching, and positive guidance.

19.   Enforces budget standards as directed by F&B Director which would include scheduling to variable business levels, supply control, and COS.

20.   Maintain a presence in BOH as well as in Servery lines to answer guest questions and concerns.  All the while observing for continuous improvement

21.   Ensure all reporting and time sensitive needs are supplied to appropriate parties when required (historical records, financials, payroll, email, HR needs, schedules logs, safety, etc).

22.   Participates in and promotes safety, accident prevention and recycling efforts.

23.   Works to grow all revenue opportunities and streams including specials, event, and incremental sales initiatives

24.   Keeps and maintains/stewards all company equipment assets related to job – including dish machine.

25.   Represents resort at community and industry events as necessary.

26.   Is always an ambassador to the company and the example to the employees both FOH & BOH.

EQUIPMENT USED:

1.     Personal computer, telephone, copy machine, fax and other basic office equipment

2.     Oven, stove, steamer, Kettle, Bakery

3.     Knife and other sharp utensils

4.     Culinary Equipment-Cook/Chill

5.     Dishwasher

RESPONSIBILITIES TO SAFETY:

1.     Protect the safety of self, co-workers, and Resort guests at all times.

2.     Safety brand ambassador – cultural safety leader & Coach through actions

3.     Promptly report any potentially harmful equipment or situations to the immediate supervisor and/or appropriate department(s).

4.     Report safety-related accidents and incidents at once to immediate supervisor and appropriate department(s), following documented procedures.

5.     Follow all company and department safety policies and procedures as outlined in the Resort’s Occupational Safety & Health Compliance Manual and department-specific procedures or manuals.

6.     Lead workshops.  Coach and train – as well as maintain appropriate weekly safety meetings

7.     Operate equipment in a safe manner that will not lead to injury of yourself or others.

8.     Drive in accordance with the law and Resort policies.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Must possess minimum Associates college degree or equivalent educational experience.  6+ years of relevant ski resort or hospitality experience.  Must have basic proficiency of Microsoft Word & Excel software applications. Must possess good knowledge of service, culinary procedures, occupational safety, and food safety.  Sips and Tips preferred.

MATHEMATICAL SKILLS

Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.  Able to accurately read and make measurements to a recipe standard.

CERTIFICATES, LICENSES, REGISTRATIONS

Must have First aid and ServSafe certifications.  HACCP procedural Training as well.

PHYSICAL DEMANDS & WORK ENVIRONMENT

The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.  The employee frequently is required to taste or smell.  The employee is occasionally required to sit and stoop, kneel, crouch, or crawl.  The employee must regularly lift and/or move up to 100 pounds. 

While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, steam, fumes or airborne particles, toxic or caustic chemicals, and extreme heat.  The employee is occasionally exposed to risk of electrical shock and vibration.  The noise level in the work environment is usually loud.