Resort Executive Chef
Company: Crystal Mountain Ski Resort
Location: Yakima
Posted on: May 11, 2022
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Job Description:
Position Title: Resort Executive Chef
Business Unit: Food & Beverage
Position Reports to: Food & Beverage Director
Positions Reporting to this Role: Resort Culinary Teams
Location: Washington
The Executive Chef is responsible for the effective management of
all kitchens, to include Cascade Grill, Fireside Caf +
microconcepts, Rafters, Summit House, Campbell Basin, and banquets.
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. Interview, hire, train, and manage
all culinary and stewarding personnel. Review, evaluate, and coach
all kitchen personnel. Direct and control the day to day operation
of all kitchens, ensuring a high-quality product and minimal waste.
Preparation, 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 insure an efficient
operation. Ensure high level productivity and efficiency of the
kitchen staff, schedule 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
to help on the line as needed. Prepare, together with the Director
of Food and Beverage, the yearly food revenue, food cost and labor
cost budgets and submit these for approval. Propose food prices and
new revenue ideas to the Director of Food and Beverage. 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 updates 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- Bullets below are
examples- please customize for specific role. This 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.
To perform this job successfully, an individual must be able to
perform each essential duty satisfactorily. Reasonable
accommodations will be made to enable qualified individuals with
disabilities to perform the essential functions.
An Equal Opportunity Employer Associated topics: cafe, chef,
commercial, corporate kitchen, dining chef, grill chef, head chef,
kitchen, pizza chef, tavern
Keywords: Crystal Mountain Ski Resort, Yakima , Resort Executive Chef, Other , Yakima, Washington
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