Executive Chef
About The Position
The Executive Chef leads the back-of-house daily operations of an upscale steakhouse restaurant and world-class resort golf courses. The role is responsible for budgets, purchasing and receiving, kitchen staffing and training, administrative duties, and maintaining high restaurant ratings. The Executive Chef develops seasonal and special-event menus, oversees food quality and consistency across outlets, and supports conference events and weddings. The position also teaches, mentors, and evaluates students in a local culinary program, and works with maintenance, management, and marketing as needed.
Requirements
- At least 5 years of fine-dining culinary experience.
- At least 3 years of executive chef management experience.
- Culinary degree.
- History of growing revenue in operations.
- Successful budgeting experience.
- Strong knowledge of food safety guidelines.
- Current ServeSafe certification.
- Excellent communication, organizational, and teamwork skills.
- Flexible schedule that includes weekends and holidays.
- Ability to lift up to 50 pounds on a constant basis.
- Ability to stand for periods of up to six hours.
Nice To Haves
- Previous teaching experience.
- Proficiency in Coupa, PeopleSoft, and MS Office, or willingness and ability to learn them upon hire.
Responsibilities
- Grow the business and achieve or exceed budgeted food, labor, and operating expense margins.
- Create innovative, trending, and cost-effective seasonal menus and menus for special functions.
- Stay current on food trends and adapt to change.
- Maintain the restaurant’s reputation and high reviews and ratings.
- Follow Keystone Conference Service banquet guidelines.
- Work with conference services managers on events and weddings.
- Oversee summer breakfast and lunch menus for the Ranch and River Course, ensuring quality and consistency between outlets.
- Schedule and staff kitchen operations and control food and labor costs.
- Provide a positive team atmosphere focused on learning, instruction, and education of staff to company and CMC Culinary Program standards.
- Teach, assist, coach, mentor, and grade culinary students in their coursework and skill development.
- Lead by positive example and foster a team atmosphere consistent with Vail Resorts Core Values.
- Follow Vail Resorts Brand Standards and enforce company guidelines and policies.
- Maintain ServeSafe certification and culinary employee training records, ensuring they are current.
- Assess property and culinary equipment proactively and coordinate maintenance needs with maintenance and management.
- Work with marketing as needed to increase outlet capture and market share, potentially including travel, media coverage, and culinary demonstrations.
- Maintain exemplary cleanliness and comply with local and state health department requirements.
- Use or learn Coupa, PeopleSoft, and MS Office.
- Manage purchasing and receiving.
- Perform other duties as needed.
Benefits
- Free employee ski passes and discounted lift tickets for friends and family.
- Free ski lessons.
- Employee discounts on lodging, food, gear, and mountain shuttles.
- 401(k) retirement plan.
- Employee Assistance Program.
- Training and professional development.
- Referral program.
- Health, medical, dental, and vision insurance for eligible seasonal employees after working 500 hours.
- Free ski passes for dependents for eligible full-time roles.
- Critical illness and accident plans for eligible full-time roles.
- Annual bonus.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
Associate degree
