Executive Chef - Lodge Geneva National

Paloma Legacy • Lake Geneva, WI

1d

About The Position

With panoramic grounds and lake views, Destination Geneva National's Lodge Geneva National sets the stage for celebrations and memories year-round, drawing loyal diners, overnight guests and golfers to the on-site Crafted Italia restaurant, seasonal Deck Bar and poolside cabanas, and bean + vine coffee bar. This is your opportunity to join the Geneva National's premier F&B leadership team as Executive Chef overseeing all culinary operations associated with Lodge GN. JOB DESCRIPTION Whether in our restaurants or for a wedding, corporate retreat or other upscale gathering, the dining experience is of utmost importance to our guests. Not only do we wish to deliver an inspired menu and artfully plated dishes, but we wish to do so with genuine care and the highest customer service. As Executive Chef, you would manage all Culinary staff, complete all menu planning and costing, and maintain food quality standards for all food operations. The Executive Chef works with the Sales & Events department to execute on-site banquet requirements and F&B outlet operations and is responsible for day-to-day budget controls for food, labor, and supply costs for the department.

Requirements

• Executive Chef-level experience (not Sous or Kitchen Manager)
• Multi-outlet oversight experience
• P&L responsibility
• ANSI Food Safety Certification
• Experience with scheduling, costing, budgeting, forecasting

Responsibilities

• Oversee the day-to-day operations of all Lodge GN menus and ensure all staff are trained and directed to ensure maximum quality and efficiency.
• Supervise food preparation to include methods, portion control, and plating so that every dish that leaves the kitchen meets high-quality brand standards.
• Develop forecasting, recipe development, and menu and event planning for Banquets, Crafted Italia, bean + vine, Deck Bar, Cabanas & Snow Globes.
• Lead pre-shift/training meetings on a daily basis.
• Maintain training and operational meetings for Culinary staff.
• Manage and control all areas of food, labor and supply cost. Make adjustments as necessary.
• Manage and prioritize Culinary staff, including recruiting, hiring, evaluating, training and development.
• Communicate respectfully to all staff, encouraging them to reach their potential.
• Ensure that schedules plan for adequate staffing and adhere to established labor standards.
• Assure all food is prepared in accordance with our high-quality brand and restaurant standards, following the restaurant recipes, and practicing HACCP during all phases of food production.
• Perform monthly inventories of all food items while maintaining adequate supplies.
• Ensure all food items are properly labeled and rotated following the First In/First Out method.
• Monitor food and labor expenses to keep within budget and assist in development of annual operating budget.
• Maintain orderly, clean, safe and sanitary kitchens which meets or exceeds all federal, state and local laws, including OSHA, EEOC, wage-hour and health laws.

Benefits

• All full-time, year-round associates are eligible for health, dental, eye and life insurance as well as PTO, the company's 401k plan, and fitness center benefits.
• Additionally, all seasonal and year-round staff receive benefits including daily pay via Dayforce Wallet, complimentary golf, discounts at our dining facilities and Pro Shop, reduced greens fees for your foursome, special hotel rates for friends & family, monthly associate golf tournaments, and more.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed