Executive Chef

Lodge & Spa at Brush Creek•Saratoga, WY

12d

About The Position

The Name and Face of all Culinary functions of the hotel responsible for creating, excitement, inspiration and direction for all F&B FOH and BOH associates and best in industry experiences in all outlet and group occasions utilized by all guests on every opportunity. Requires moving supplies to multiple ranch venues and operating ranch vehicle or ranger. Must oversee associates and maintain ranch assets at multiple locations on ranch

Requirements

Analytical Skills
Strategic Skills
Pragmatism
Leading Edge
Adaptability
Selecting A Players
Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc
All Cooking and preparation equipment
All stewarding cleaning and maintenance equipment
Basic Human Resources Skills and Knowledges
Basic Sales Skills, and Technique Knowledges
Must have a valid driver’s license
Associates of Culinary Arts or Business Administrative

Responsibilities

The Chef is directly responsible for all aspects of daily food preparation in all areas of the hotel where food is served including any associate or vendor feeding not limited to the ordering, preparing, marketing, and executing of all recipes, all costs associated with the profitability of the Food and Beverage Department, all Food safety and Sanitation regulations.
They direct kitchen staff and all food related concerns or topics.
Develop and represent all Food, Beverage, and Service of the Department creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.
Interview, hire, train and manage all culinary staff
Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP’s, & Federal Guidelines
Organize, Oversee and Manage all Food prep operations in Daily Operations
Create all menus, recipes, use records, menu implementation execution list and timelines
Develop each kitchen brigade and stations assignments following the WLW SOP’s and directives
Support Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs
Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques
Mentor all associates for career development and advancement
Requires moving supplies to multiple ranch venues and operating ranch vehicle or ranger.
Must oversee associates and maintain ranch assets at multiple locations on ranch