We are looking for an Executive Chef to join our team. In this role, you will plan, develop, and implement menus for all restaurant outlets, including Iris & Blue Bar, Trailhead, Grill on the Green, and Banquets, while working towards budgeted goals at the maximum standard of quality.

Your essential duties and responsibilities will include:

• 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, maintaining high standards for food quality.
• Staff Management and Training: Interview, hire, and train kitchen personnel while overseeing scheduling and assigning duties.
• Operational Efficiency and Compliance: Regularly review work procedures to improve efficiency and ensure compliance with health 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 determine menu pricing based on costs.
• Quality Assurance: Perform daily taste tests to ensure flavor, palatability, and conformity to standards.
• Employee Relations and Professional Standards: Foster a positive work environment and maintain professional interactions.
• Other Responsibilities: Attend routine employee meetings, accurately record labor hours, 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 to enable individuals with disabilities to perform essential functions. Must be able to pass drug tests and pre-employment background checks, and maintain a neat appearance in company-approved uniform.

Skills Required: High School Diploma required; Culinary Degree or equivalent experience preferred. At least 5 years of management experience as a Resort Executive Chef. Must maintain current Food Handler Card.

• Comprehensive training and development opportunities.
• Positive work environment fostering teamwork.
• Opportunity for career advancement within the resort.
• Compliance with health and safety regulations.

• High School Diploma required; Culinary Degree preferred.
• Minimum 5 years of management experience as an Executive Chef.
• Ability to develop and implement menus.
• Strong leadership and training skills.
• Knowledge of food safety and sanitation regulations.
• Ability to manage inventory and costs effectively.