Executive Chef

Job Description

Job Description

JOB SUMMARY

This position contributes to the Sanctuary on Camelback Mountain success by directing and administering the planning, preparation, production and control of all culinary operations in the resort's continuing effort to deliver outstanding guest service and financial profitability. As a culinary specialist, the Executive Chef is expected to be a ‘hands-on’ leader delivering the highest standards of quality to our guests, overseeing training, scheduling and motivating the culinary team, serving as a role model and/or mentor. The Executive Chef directs all food outlets and catering facilities, along with overseeing the stewarding department, payroll control and all related food sanitation and health inspection initiatives. A focus on living the Sanctuary Commitments and vision of Where Pride and Compassion Meet is critical to the success of this position as a Sanctuary community member.

JOB FUNCTIONS

Note: the following duties and responsibilities are not all-inclusive.

• Responsible for day-to-day operations of the culinary team and long-term strategic planning.
• Establish goals to maximize Food & Beverage profits and service performance.
• Analyze feedback from guests and employees, make judgments and take action to implement suggestions for improvements.
• Oversee creation and implementation of new menus and individual menu items for all outlets based on current food trends and regional tastes.
• Responsible for enhancing dishes that are presented to guest’s which includes implementing and recommending changes to the dishes as a result of market research.
• Audit food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements.
• Enforce safety procedures and cleanliness throughout kitchens including walk-ins and reach-ins.
• Responsible for annual food budget and food costs resort wide.
• Supervise outlets during peak period to oversee production flow and presentation.
• Monitor staff performance, product quality and production flow; foster improvement where necessary.
• Uphold a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management.
• Carry out supervisory responsibilities in accordance with organization policies and applicable law.
• Hire, train, supervise, schedule and participate in with chefs, cooks, and other personnel in prepping, cooking, and presenting food in line with productivity standards, cost controls and forecast needs.
• Maintain high employee morale and a good reliable staff.
• Effectively resolve staff workplace issues through problem resolution and coaching.
• Effectively recommend as to hiring, promotions, wage adjustments and disciplinary actions, up to and including, terminations.
• Effectively coach and counsel, when appropriate, providing continued staff development.
• Cultivate a strong working relationship within the food and beverage departments and perpetuate a spirit of teamwork between them.
• Perform additional duties as requested by the General Manager.

JOB REQUIREMENTS

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Have a working knowledge of knives, knife skills and small wares equipment.
• Have a working knowledge of health, safety and sanitation procedures.
• Possess a working knowledge of weights and measures and various cooking techniques
• Considerable knowledge of mathematical skills to interpret reports and budgets.
• Extensive knowledge of menu development, insight to marketing, cost and wage control.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to analyze, forecast, and makes judgments based on data to ensure proper payroll and production control.
• Ability to maintain a pleasant disposition and function efficiently in high stress/pressure work environment. Solid interpersonal, organizational, and problem resolution skills.
• Required to stand for long periods of time in one area near hot equipment (ovens, etc.).
• Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 100 lbs.
• Ability to listen effectively, to speak and write English clearly.
• Must be detailed oriented.
• Requires extending arms, bending and stooping to reach materials.
• Good communication skills, able to manage and motivate people.
• Ability to identify, address and resolve conflict.
• Able to lead and mentor a team.
• Have interpersonal skills to deal effectively with all business contacts.
• Maintain a high level of work quality and quantity per resort standards.
• Work varied shifts, including weekends and holidays.

QUALIFICATIONS________________________________________________________________________________________________

Education

High School Diploma or G.E.D. Equivalent

Must possess a Culinary Degree.

Current Food Handler’s Card.

Related Work Experience

Must have 5 years experience in a kitchen management position.

Experience with hospitality and customer service required.

Have prior experience with labor and food cost control.