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Resort Executive Chef

Company: Crystal Mountain Ski Resort
Location: Winthrop
Posted on: May 11, 2022

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: chef, chief chef, commercial, corporate kitchen, kitchen, restaurant assistant chef, restaurant chef, sous, sous chef, tavern

Keywords: Crystal Mountain Ski Resort, Yakima , Resort Executive Chef, Other , Winthrop, Washington

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