Executive Chef Keystone Lodge

Job Summary:  

Responsible for all culinary related functions including but not limited to menu development, specification of food, food quality and presentation, storeroom operations, all financial results related to kitchen, hiring, training and ongoing development of culinary staff.

Job Specifications: 

• Starting Wage: $72,000- $77,000 + annual bonus
• Employment Type: Year Round
• Shift Type: Full Time hours available
• Minimum Age: At least 18 years of age
• Housing Availability: Yes 

Job Responsibilities: 

• A professional requiring only general direction to achieve desired results.
• 5-7 years Food and Beverage experience with strong culinary skills
• 5 years supervisory experience
• Serve Safe Certification
• Has Guest Service focus
• Previous multiple outlet management experience
• Strong team work commitment with proven leadership skills
• Possesses technical ability and knowledge to give direction to staff and act on it.
• Has on-going vision for their outlet
• Graduate of or participant in Apprenticeship or Culinary Education Program.
• Assumes full responsibility for management of all back of the house operation, culinary functions
• Assists in definition and management of food program standards.
• Sets and maintains standards: organization, time management, cleanliness, punctuality in regards to paperwork, meetings, deadlines and returning phone calls.
• Supports, maintains and participates in company goals and philosophies
• Ability to receive direction and act upon it
• Ability to train employees to set service and culinary standards
• Adheres to Food and Beverage Standards
• Works in united direction with management team, service and culinary staff in regards to operations standards and character of restaurant
• Operates outlet within budgetary guidelines
• Possesses a solid knowledge of service standards and guest service skills
• High level of interpersonal skills to ensure:
• Continues teamwork with front of the house 
• Teamwork with other departments
• High level of guest contact
• Fact finding for appropriate decision-making
• Commitment to guest service and employee relations
• Ability to create and maintain a productive work environment
• Proficiency in a wide variety of service and culinary skills enabling them to effectively train their staff
• Thoroughly understands and utilizes financial procedures used at this resort
• Ability to dissect a profit and loss statement and produce an accurate variance report
• Ability to research and write accurate projections and budgets
• Familiar with layout and functioning of Resort and it’s various departments
• Working knowledge of and compliance to Outlet Banquet Standards
• Has a broad understanding of major world hospitality industry trends and their traditions 

Job Requirements: 

• Will complete management training contracts within 90 days of start date.
• MDP graduate
• Responsible for daily operation of outlet
• Ensures outlet operates under defined safety and sanitation guidelines
• Successfully performs management duties:
• Opening Duties
• Training First reports of injury
• Employee information forms
• Action item plans
• Employee consultations
• Closing Duties
• Labor Reporting
• Separations
• Paperwork
• Performance Evaluations
• Payroll (PeopleSoft)
• Manage though presence in operation
• Employee of the month
• Worker’s compensation
• Uniform Paperwork
• Disciplinary Reports
• Outlet Security
• Successfully performs financial duties
• Forecasting
• Reading/Understanding P&L
• Cost Transfer
• Purchasing w/in budget
• Cost Controls
• Scheduling
• Variance Reporting
• Journal Entries
• Marketing Strategies
• Successfully managers End of the Month duties
• Inventory Procedure
• Labor Accruals 
• Designs and operates culinary program to defined company standards.
• Checks quality of products and services daily
• Consistently motivates and schedules self and staff to achieve higher levels of knowledge and performance through external training classes Responsible for purchase/maintenance of equipment for efficient daily operation
• Responsible for order and receiving all food items necessary for outlet operation.
• Supports, maintains and participates in company goals, philosophies and programs.
• Constantly challenges and refines outlet systems and techniques.
• Leads meetings with outlet management team on a weekly basis.
• Timely in regards to meetings, reports and deadlines.
• Acts as spokesperson for the F&B department by sharing information with service and culinary staff.
• Leads by example and develops all culinary staff.
• Leads management team in strategic planning regarding financial planning, menu development, cost control and positioning of restaurant.
• Capable of performing all duties in own outlet and any outlet in which may be assisting.
• Flexibility in outlet assignments.
• Addresses and corrects all culinary issues promptly and fairly.
• Works with on-going concern for concept and menu development.
• Initiates future planning: staffing, budgets, capitals, training, service techniques, concept, food program, marketing strategies.
• Recognizes and develops key staff members with the effective use of delegation.
• Appreciation and protection of assets.
• Effectively directs all supervisory staff in the daily management of a multifaceted outlet
• Work holidays, weekends and extended hours, including evenings
• Indoor and outdoor work environment
• Communicate with non-English speaking employees and/or guests.
• Manages menu development process
• Responsible for day to day operations of kitchens
• Continuous focus on food quality
• Continuous focus on development and training of staff
• Responsible for all financial results directly and indirectly related to culinary
• Works with resort chefs to build on a strong culinary structure and environment
• Works with the director of food and beverage on resort menu development process and other specific projects when applicable
• Works with Director of Culinary Education on Apprenticeship program