Position Description

Position Title:

Executive Chef

Department:

Food and Beverage – Culinary

Reports To:

Resort Manager

FLSA Designation:

Exempt – Salaried

Job Summary

This position contributes to the success of the property by directing and administering the planning, preparation, production, and control of all culinary operations in support of delivering 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, overseeing training, scheduling, and motivating the culinary team while serving as a role model and mentor.

The Executive Chef oversees all food outlets and catering facilities, as well as stewarding, payroll control, food sanitation, and health inspection initiatives.

Job Functions

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

• Manage daily 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, implement improvements.
• Oversee creation and implementation of new menus and individual menu items based on current trends and regional tastes.
• Enhance and update dishes through research and guest insights.
• Audit food storerooms and maintain consistent product quality in compliance with health codes.
• Enforce safety procedures and cleanliness throughout all kitchens.
• Responsible for annual food budget and food cost management across the property.
• Supervise outlets during peak periods to oversee production flow and presentation.
• Monitor staff performance, product quality, and production flow, and drive improvements as needed.
• Maintain a positive work atmosphere and effective communication with guests, vendors, and staff.
• Hire, train, supervise, and schedule culinary personnel, ensuring productivity, cost control, and operational needs are met.
• Maintain high staff morale and a reliable team.
• Resolve workplace issues through problem-solving and coaching.
• Recommend and implement staffing actions including hiring, promotions, wage adjustments, and terminations.
• Coach and counsel staff to encourage ongoing development.
• Foster strong working relationships within food and beverage departments.
• Perform additional duties as requested by the General Manager.

Job Requirements

Candidates must possess the following knowledge, skills, and abilities and be able to demonstrate proficiency:

• Proficient in knife skills, small wares equipment, and sanitation procedures.
• Strong knowledge of weights, measures, cooking techniques, and food products.
• Mathematical and analytical skills to manage budgets, payroll, and production control.
• Expertise in menu development, marketing insight, cost, and wage control.
• Ability to maintain composure and efficiency in high-pressure environments.
• Strong interpersonal, organizational, and conflict-resolution skills.
• Physical ability to stand for extended periods, lift up to 100 lbs, and work in hot environments.
• Strong communication and leadership skills with proven ability to mentor and motivate.
• Ability to work varied shifts, including weekends and holidays.

Education

• High School Diploma or GED required.
• Culinary Degree required.
• Current Food Handler’s Card required.

Related Work Experience

• Minimum 5 years in a kitchen management position.
• Prior hospitality and customer service experience required.
• Experience with labor and food cost control required.