We are seeking an Executive Chef to join our team, responsible for planning, developing, and implementing menus for all restaurant outlets, including Iris & Blue Bar, Trailhead, Grill on the Green, and Banquets. The Executive Chef will oversee the creation and execution of resort-wide menus and manage daily kitchen operations, including ordering, scheduling, training, and maintaining standards of quality.

Essential Duties and Responsibilities

• Strategic Planning and Revenue Growth: Collaborate with the Director of Food & Beverage to develop and implement strategic plans for the Food & Beverage (F&B) department, focusing on revenue growth.
• Menu Development and Execution: Design and implement menus based on guest volume, popularity, cost, and seasonality while maintaining high standards for food quality.
• Staff Management and Training: Interview, hire, and train kitchen personnel, overseeing scheduling and performance standards.
• Operational Efficiency and Compliance: Regularly review work procedures to improve efficiency and ensure compliance with health and sanitation regulations.
• Inventory and Cost Management: Manage food and equipment inventory, estimate food consumption, and control portion sizes.
• Kitchen Equipment and Facility Maintenance: Coordinate equipment maintenance and ensure compliance with cleaning standards.
• Menu Pricing and Financial Performance: Develop and maintain recipe books and measure kitchen performance through F&B profit margins.
• Quality Assurance: Perform daily taste tests to ensure flavor and quality standards.
• Employee Relations and Professional Standards: Foster a positive work environment and maintain professional interactions with employees and guests.
• Other Responsibilities: Attend employee meetings, accurately record labor hours for payroll, and create staff schedules.

Qualifications

To perform this job successfully, an individual must be able to perform each duty satisfactorily. Reasonable accommodations may be made for individuals with disabilities. Candidates must be able to pass a drug test and pre-employment criminal background check.

• Comprehensive orientation and ongoing training for new hires.
• Positive work environment fostering communication and teamwork.
• Compliance with health, fire, and sanitation regulations.

• High School Diploma required.
• Culinary Degree or equivalent years of experience.
• At least 5 years management experience as a (Resort) Executive Chef.
• Ability to manage kitchen operations and staff effectively.
• Strong problem-solving skills and ability to interpret various instructions.
• Must maintain current Food Handler Card.