Executive Chef

Noble House Hotels & Resorts•Gateway, CO

37d•$85,000 - $95,000•Onsite

About The Position

Discover a place where wonder, adventure and relaxation meet. Gateway Canyons Resort & Spa rests on 180 acres in the red rock canyons of western Colorado. 72 room luxury Resort with amenities that include lodging, dining, UTV and Jeep tours, horseback riding, & full service spa. A dynamic Culinary Leader within the culinary, resort, and restaurant industry, the Executive Chef is responsible for all aspects of leading, mentoring, and managing, for all kitchen areas and kitchen personnel, ensuring the quality preparation, production of all menu items and proper handling/storage of all food items in accordance with resort standards. Be available and willing to work when scheduled; this may include evenings, weekends, and/or holidays. Report to work on time and when scheduled. Responsible for daily operation and production of outlets. Performs duties regarding: personnel paperwork, Financial - Forecasting, scheduling, costing schedule, variance reports, cost transfers and I.D.T.s; End of Month Responsibilities - Taking and extending physical inventory, getting signatures on all IDTs submit to accounting Develops and sets standards for dynamic food program. Responsible for scheduling staff training. Constantly refines kitchen systems and techniques. Recognize and develop key staff members with the effective use of delegation. Ability to take charge and provide leadership in a variety of situations. Be able and willing to perform other tasks as to maintain productive and successful work environment.

Requirements

Minimum of 5 years luxury freestanding or resort restaurant, and culinary Chef or Executive Chef leadership experience at similar high-profile resort concept
Culinary line or prep cook experience
Technical culinary abilities, proficient knife skills, progressive cook styles and abilities.

Responsibilities

Responsible for daily operation and production of outlets.
Performs duties regarding: personnel paperwork, Financial - Forecasting, scheduling, costing schedule, variance reports, cost transfers and I.D.T.s; End of Month Responsibilities - Taking and extending physical inventory, getting signatures on all IDTs submit to accounting
Develops and sets standards for dynamic food program.
Responsible for scheduling staff training.
Constantly refines kitchen systems and techniques.
Recognize and develop key staff members with the effective use of delegation.
Ability to take charge and provide leadership in a variety of situations.
Be able and willing to perform other tasks as to maintain productive and successful work environment.