We’re looking for an experienced Executive Chef who will direct the operation of the kitchen(s), including food preparation and quality, physical maintenance and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.
This individual will reside in the Tahoe City, CA area. This is an on-site, exempt position that reports to the General Manager. The base salary range for this position is $90,000-$100,000.
evo Campus Tahoe City will be located on the shores of North Lake Tahoe, right across from the Commons Beach. This site is currently occupied by the historic Tahoe City Inn. Our new Campus will be home to evo Hotel Tahoe City, restaurant, and more!
Who We Are
Passionate about hospitality and fostering an environment where associates will thrive. Culture driven, dedicated to respect, teamwork, an entrepreneurial spirit, and the drive to succeed. We encourage our associates to express themselves and their individual talents. We celebrate diversity and are committed to equity and inclusion. We are a lifestyle hotel management company that is constantly evolving. We are open-minded individuals who embrace change. A growing team looking to expand with authentic and genuine individuals who recognize the importance of team engagement. A company that has a culture of promoting from within. Recognized as a Top Workplace in The Washington Post and Philadelphia Inquirer.
What You’ll Do
- Complete forecasts, plans and departmental production reports for management.
- Participate in the preparation of the restaurant’s annual budget and the setting of departmental goals.
- Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
- Manage day-to-day kitchen activities, plan and assign work and establish performance and development goals for team members.
- Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
- Educate and train team members in compliance standards, service behaviors and governmental regulations.
- Ensure staff have tools, training and equipment to carry out job duties.
- Promote teamwork and quality service through daily communication and coordination with other departments.
- Assist sales, catering and banquet staff with banquets, parties and other special events.
- Recommend and/or initiate salary, discipline or other staffing/human resources-related actions in accordance with company rules and policies.
- Ensure that all menu items are prepared and presented according to established recipes and standards.
- Ensure food prepared is consistent and of the highest possible quality.
- Develop menu recipes and concepts for all food and/or bar outlets and catering events.
- Monitor competitor and industry trends.
- Assist General Manager with menu planning, food and beverage coordination, table arrangements, decoration options.
- Assist with addressing customer questions and issues relating to kitchen services.
- Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment.
- Replenish supplies in a timely manner and minimize waste and pilferage.
- Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
- Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.
- Hire, train, schedule, support, review, discipline and terminate employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity.
- Understand and respond to all guest needs and requests in a timely and professional manner.
- Complete payroll and timekeeping logs to specifications.
- Train staff on all SOPs and ensure there is understanding and compliance.
- Ensure food is stored and served at proper temperatures.
- Establish the hours and routines for the internal requisition of food.
- Monitor presentation of all foods served to restaurant guests and ensure that appearance and quality are consistently maintained.
- Maintain an adequate supply of all provisions in the kitchen and establish programs that minimize waste and pilferage.
- Report all needed equipment repairs.
- Assist in the planning, writing and pricing of food menus.
- Regularly inspect all kitchen areas to ensure sanitary conditions.
- Continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget.
- Document Personnel/Payroll transactions, as directed, for processing in the Human Resources Office.
- Conduct departmental safety training for all new Kitchen employees, before they begin to work.
- Focus on safety and the following of safe work practices by yourself and those under your direction, including compliance with company safety standards, and state and local regulations that pertain to your department.
- Create and promote learning opportunities and development plans for direct reports, fostering a culture of development.
- Champion employee engagement and promote a collaborative and inclusive environment where all employees are encouraged to speak up and their input is valued.
- Collaborate with shared services partners (marketing, sales and revenue
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