Executive Chef

Odyssey Resorts•Two Harbors, MN

41d•$54,205 - $86,736•Onsite

About The Position

Join the culinary team at Larsmont Cottages, where stunning Lake Superior views provide the backdrop for unforgettable dining experiences. We are seeking a full-time Executive Chef who brings creativity, leadership, and a passion for culinary excellence to inspire our team, elevate our menus, and delight our guests. If you're ready to make your mark at one of the North Shore’s premier resort destinations, we'd love to hear from you.

Requirements

College degree preferred but not required; minimum of five years’ related experience; or acceptable equivalent combination of education and experience.
Obtain a MN Food Handler’s license.
Ability to be adaptable and flexible.
Possess creative ability.
Ability to operate, clean and maintain commercial kitchen equipment.
Upholds Odyssey Values and the principles of HEART.
Adhere to safety and sanitation standards.
Respond to guest complaints ensuring guest satisfaction.
Strong leadership abilities.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Display honest and ethical behavior.
Prioritizes and plans work activities, creating action plans when necessary.
Uses time efficiently.
Expresses self well in conversations with others with the ability to instill a sense of confidence in the company’s services.
Ability to accept constructive criticism while dealing calmly and effectively in high-stress situations.
Maintains acceptable attendance and punctuality.
Ability to read, analyze and interpret business reports such as financial reports.
Ability to write in a specific prescribed style and format.
Ability to effectively present information to management, groups and/or boards.
Ability to apply concepts such as probability, fractions, percentages and ratios to situations.
Ability to define problems, collect data, establish facts and draw valid conclusions.
Ability to use a computer for advanced applications such as spreadsheets, business correspondence (email, memos, etc.) and job-related software programs.
Knowledge of annual goals.

Responsibilities

Maintain effective par inventory levels for all supplies in accordance with purchasing policies and budgeted goals.
Schedule and conduct month-end inventories.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Trains and instructs staff in the preparation, cooking and presentation of food.
Oversee and direct training of new hires in specified phases of the kitchen, service, event, and setup teams.
Maintain an ongoing training program for existing staff. Re-evaluate positions in the operation and make changes when necessary.
Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to company standards
Conduct scheduled performance reviews
Interview and hire new personnel according to hotel policies and standards
Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business standards.
Review sales, labor, and food costs daily.
Develop and implement menus and marketing strategies in partnership with the Sales and Marketing team and resort leadership.
Develop new menu items, test and write recipes. Prepare menu analysis and recipe costing.
Participate in food preparation; produce consistently high-quality food.
Perform at special events and off-premise functions.
Perform daily pre-shift meetings to educate staff in menus and specials.
Participate in the creation of the budget.
Reach/exceed goals.
Participate in annual budget process.