Executive Chef

About the Role

Responsible for coordinating, supervising, and directing all aspects of assigned outlets, food production, while maintaining profitable F&B operations and high-quality products and service levels. The Executive Chef provides training for all staff, meets corporate quality standards, and establishes and enforces food specifications, portion control, recipes, and sanitation.

Responsibilities

• Train all staff to meet corporate quality standards, establish and enforce food specifications, portion control, recipes, and sanitation.
• Control food and labor costs while maximizing guest satisfaction.
• Know and enforce all local health department sanitation laws.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Assess and maintain food portion size, visual appeal, taste, and temperature of items served.
• Coach and develop all employees to ensure optimal performance and growth opportunities.
• Conduct staff performance reviews in accordance with company standards.
• Understand daily forecasts and customer counts to coordinate all par stock levels.
• Create and maintain an upbeat, professional, and educational environment in the kitchen.
• Consistently make decisions in the best interest of guests, employees, and the organization.
• Utilize KPIs to help outlet chefs and sous chefs schedule accordingly and control labor expenses.
• Take full responsibility and accountability for outlet kitchen operations, including sanitation, safe food handling, speed of service, food quality, and kitchen professionalism.
• Step in to execute at a high level when any outlet is in need.
• Prepare and submit required reports in a timely manner.
• Communicate to Engineering any physical maintenance problems.
• Attend staff meetings, morning meetings, and other meetings as requested.

Requirements

• Must be at least 18 years of age.
• High school diploma or equivalent required.
• Culinary degree preferred.
• 3-5 years of experience in high-volume operations such as casinos, high-volume resorts, stadiums, or amusement park culinary operations.
• Previous supervisory responsibility is required.

Benefits

• Complimentary access to Camelbeach, Aquatopia, local amusement parks, and more.
• Ski season passes for those working during the winter season.
• Paid training for professional development.
• Employee events throughout the season.
• Referral bonuses – invite your friends to work with you.
• Competitive wages and advancement opportunities.
• Interact with people from all over the world.
• Next-day pay through PayActiv.
• Tuition reimbursement.
• Medical, dental, vision insurance, and 401K.
• Vacation and PTO for full-time employees.