Executive Chef - Oasis at Death Valley

Xanterra Travel Collection•Furnace Creek, CA

60d•Onsite

About The Position

The Executive Chef is responsible for overseeing all culinary operations and ensuring the highest quality of food production. Reporting directly to the Food & Beverage Director, this role involves menu planning, recipe development, kitchen management, and maintaining food safety standards. The Executive Chef will lead a talented culinary team and collaborate with other departments to deliver exceptional dining experiences. The Executive Chef will provide leadership and motivation for all back of the house operations including product quality, food costs, sanitation, inventory control, staffing and training.

Requirements

3-5 years Executive Chef experience in high volume or multi-unit kitchen operations.
Proven experience in training kitchen staff in all aspects of kitchen operations including management development.
Certification in Serve Safe/HACCP sanitation program.
Valid driver’s license
High level of professionalism and communication skills (provide clear instructions/directions).
Verbal comprehension (Understand oral and written communications, follow detailed direction).
Attention to Detail skills (minimize the risk of error).
Reasoning skills (problem solving and troubleshooting skills).
Multi-tasking and prioritization skills.
Ability to lift and carry 50 lbs.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to fingers, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee is occasionally required to sit.
Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
While performing the duties of this job, the employee is regularly exposed to extreme conditions which include extreme hot conditions in the Summer.

Nice To Haves

Associate or Bachelors degree in culinary arts or Kitchen/Restaurant Management
Menu development experience preferably in multi-unit F&B operations.
Excellent written and verbal communication skills.
Experience in financial budgeting, planning and control.
Basic accounting skills with ability to calculate payroll plans, product cost analysis, and P&L statements analysis.
Experience with computerized food ordering systems, plus demonstrated competence with Word and Excel software.
Ability to research and recommend purchases for kitchen equipment and service merchandising.
Demonstrated inventory control experience.
Participative, “hands on” management style.
Proven ability to identify, train and develop staff for promotion.

Responsibilities

Primary duty to provide the Inn Dining Room Kitchen to maintain 4-Diamond level culinary execution for all meal periods with an emphasis on dinner service.
Maintain 4-Diamond level Room Service to the Inn guestrooms.
Assist in the development and execution of exceptional Employee Dining Room Menus.
Leads the culinary team in maintaining and development of menus, pricing, ordering, month-end inventories and food cost controls.
Inspect all kitchen operations daily on a walk-through basis to ensure compliance with sanitation, productivity levels, inventory control, product quality, labor control, staffing and overall kitchen operational standards.
Responsible for the upkeep and maintenance of all kitchen equipment. Initiate maintenance work orders and purchase requests for kitchen equipment and submit annual Capital Expense requests for new equipment.
Work closely with the Food & Beverage Director to maintain positive and continual communication.
Work with Supply Chain Department and selected vendors to ensure highest quality product is aligned with our food program and work with suppliers directly to ensure accurate and timely delivery of products.
Authorize purchase requests for food for special functions and oversee catering for all special functions as well as approve daily specials for all kitchens.
Ensure timely completion of all administrative duties as needed to include: schedule preparation, attendance records, food and supplies inventory, food safety compliance tasks, kitchen cleanliness, purchasing, and maintenance of accurate production sheets.
Communicate with Human Resources department on staffing needs, associate training and development plans, and other HR related matters.
Interview and select candidates for Kitchen Management positions and offer counsel on the selection of Cook I Supervisor and Cook I promotions.
Assist with annual performance reviews for Culinary Management Staff. Conduct corrective and disciplinary actions as necessary.
Work with Food & Beverage Director in setting and achieving goals and objectives for back of the house operations.
Work with Food & Beverage Director in planning, scheduling and implementation of new menus for all outlets including product pricing, product “specs,” cook training and suggested presentations.
Communicate as needed with Managers regarding back of the house issues and concerns.
Ensure that ServeSafe food sanitation program is being strictly adhered to in all kitchen operations according to local, state and federal public health codes.
Ensure that company’s loss control and risk management programs are being adhered to in all kitchen operations.
Work with Food & Beverage Director and Kitchen Managers, and Sous Chefs in establishing financial plans for the kitchens including labor costs, product costs, and other operating expenses.
Acts as hands-on member of management, setting a positive example to all back of the house employees in behavior, communication, productivity and appearance.
Responsible for ensuring that all employees are aware of Xanterra’s company-wide Environmental Management System (EMS) and their roles and responsibilities in achieving conformance to the policy.
Position will be required to work a varied schedule that will include evenings, weekends and holidays.
Must be able to demonstrate professional and courteous behavior with all guests and employees.
Other duties as assigned.