Executive Chef

Duties/Responsibilities

• Executing all food portions of events, on-property vending and breakfast programs.
• Hiring, scheduling, and directing all kitchen staff.
• Developing new menus for group sales clients.
• Maintaining an accurate monthly inventory of kitchen small wares and all food items.
• Ordering all needed food and kitchen supplies.
• Maintaining the mise en place for all food and beverage programs.
• Maintaining cleanliness of kitchen areas.
• Staying updated and in compliance with Health Department requirements and safe food practices.
• Maintaining food and labor cost.

Requirements

• Excellent interpersonal and customer service skills.
• Ability to respond quickly and accurately to guest requests.
• Excellent attention to detail.
• Excellent teamwork skills.
• Excellent written and verbal communication abilities.
• Good analytical and problem solving skills.
• The ability to provide an excellent level of customer service, even in stressful situations.
• Willingness to work long hours, irregular shifts, and on weekends and holidays.

Qualifications

• A high school diploma or GED.
• Restaurant or event experience preferred.

Physical Requirements

• Able to stand and walk for prolonged periods.
• Able to climb ladders.
• Able to climb stairs.
• Able to walk hallways and perimeter of property.
• Able to twist, bend, reach and pull.
• Able to lift up to 50 pounds.

Pay

Competitive compensation and benefits including health, dental and vision insurance, 401(k) plan with company match, life and disability insurance, Flexible Spending Account, and tuition and student loan reimbursement programs.

Schedule

This is a position which will require work on weekends, nights and holidays.

Benefits

We are an equal opportunity employer and a drug-free workplace.

We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.