This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
The Executive Chef is responsible for ensuring all culinary standards are met and is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Continually improve guest satisfaction while maximizing the financial performance in all areas of responsibility.
Supervises all kitchen areas to ensure a consistent, high quality product is produced. Continually coach and develop staff including direct reports. Must ensure sanitation and high food standards are achieved. Areas of responsibility comprise all food preparation areas, development of up-scale cuisine for all required menus, management and development of the food and beverage budget, purchasing and Inventory management.
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.
-Knowledge of Microsoft Office
-Familiar with the field's concepts, practices, and procedures
-Minimum of 7+ years' experience in restaurant kitchens and food preparation area.
-Ability to manage in a diverse environment with focus on customer services.
-Strong oral and written communication skills. Strong comprehension skills.
-Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
-While performing the duties of this Job, the employee is regularly required to stand; walk; reach with hands and arms and talk or hear. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds.
EDUCATION AND/OR EXPERIENCE
-High school diploma or general education degree (GED)
-Bachelor's or related culinary degree required
-7+ years' experience as a Chef or Sous Chef required
-ACF-Certified Executive Chef certification preferred
-Skilled in menu development within budgeted food costs