Silver Dollar City Resort Executive Chef

Silver Dollar City Company • Branson West, MO

4d • Onsite

About The Position

The Executive Chef is responsible for leading and managing the culinary team and all culinary-related functions of the resort, including dining rooms, banquets and catering, in-room dining, bar/lounge areas, grab & go pantry, pool service, host cafeteria, and special events. This role requires consistently modeling strong food and beverage skills, mentoring and developing Hosts, and continually improving Guest satisfaction through extraordinary food and beverage experiences while optimizing financial results. The Executive Chef will provide strategic vision, leadership, and supervision to the Culinary team, monitoring sales, cost of goods, labor, and inventory to identify trends and make business decisions that ensure profitability goals are achieved. They will ensure the team delivers exceptional culinary and service experiences in alignment with business objectives, manage the Pre-Opening Critical Path process, and recruit, interview, and train culinary team members in compliance with brand standards and regulations. The Executive Chef will own the menu concept and development process, coordinate all kitchen personnel for daily preparation, production, presentation, and execution, and execute, supervise, and coordinate the production of all food according to specifications. They will establish food product specs, verify inventory accuracy, promote teamwork, and assist sales, catering, and banquet staff. This role involves investigating and resolving guest needs, ensuring equipment is in proper working order, building strong internal and external relationships, and demonstrating knowledge of current food and beverage industry trends. The Executive Chef will represent the property at community and media events, work with procurement leadership and vendors, and initiate and oversee all ordering of food and kitchen supplies. They will build trust and respect with peers and direct reports, complete safety reviews and audits, monitor direct reports' administrative work, and foster a positive work environment. The Executive Chef will meet culinary financial objectives through forecasting, budgeting, and variance analysis, and perform Manager-on-Duty functions as assigned.

Requirements

• Seven (7) years of successful employment experience working as Executive Chef or Executive Sous Chef in a high-volume, high-end resort/hotel of 200+ rooms with multiple outlets and banquet/catering space
• Two (2) or more years of successful employment experience working as banquet chef in medium to high volume high-end resort property is required
• Deep knowledge of cuisine and modern American cooking techniques
• Proven leadership skills, problem solving, team building, communication and organizational skills
• Passion for creating memorable dining experiences and fostering a positive kitchen culture
• Proficient knowledge of Microsoft Office, Micros POS System, Hotel Effectiveness, Crunchtime or other food and beverage recipe, inventory management and ordering software
• Ability to obtain ServSafe Food Protection Manager and Allertrain Allergen Awareness Certification is required
• Must be at least 21 years of age
• Ability to safely operate company vehicles according to company policy. Must have valid driver’s license, proof of auto liability insurance and acceptable motor vehicle driving record
• Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills
• Able to collaborate with cross-functional teams to plan, execute, and deliver projects ahead of schedule, fostering open communication and mutual support to achieve shared goals
• Able to comprehend instructions and retain information
• Able to perform duties consistently with creating a safe and secure environment for hosts and guests
• Able to be flexible to handle frequent changes in priorities
• Must maintain a flexible schedule, including evenings, weekends, and holidays, to ensure operational excellence and team support. Must demonstrate leadership presence during peak service periods, with a strong emphasis on dinner execution as the primary revenue-driving meal period
• Offers of employment are contingent upon satisfactory completion of background screening which includes criminal history and motor vehicle record check

Nice To Haves

• Formal culinary training from an accredited institution preferred. Bachelor’s or Associates Culinary degree or ACF certification is highly preferred
• Opening hotel experience preferred

Responsibilities

• Leading and managing the culinary team and all culinary-related functions of our resort (dining rooms, banquets and catering, in-room dining, bar/lounge areas, grab & go pantry, pool service, host cafeteria, and special events).
• Consistently model strong food and beverage skills while sharing that knowledge with the team. Mentoring and developing Hosts is central to this position.
• Continually improve Guest satisfaction through extraordinary food and beverage experiences (measured by Net Promoter Score) while optimizing the financial results of the business.
• Live out Lead with Love qualities, strongly rooted in our Company culture, by being patient, kind, trusting, unselfish, truthful, forgiving, dedicated, and accountable.
• Provide strategic vision, leadership, and supervision to the Culinary team, monitoring sales, cost of goods, labor, and inventory to identify trends and make business decisions that ensure profitability goals are achieved.
• Ensures the team delivers exceptional culinary and service experiences to our Guests and Hosts, in full alignment with our business objectives
• Manage Pre-Opening Critical Path process, ensuring milestones are achieved in a timely manner.
• Recruit, interview and train culinary team in compliance with property brand standards, service behaviors, and governmental regulations
• Own the menu concept and development/engineering process in partnership with the Property Support Center Directors and Chefs, and key stakeholders (consultants, corporate F&B leadership, VP Hospitality Operations, and General Manager)
• Coordinate all kitchen personnel and stations for daily cuisine preparation, production, presentation, timely execution, and storage of products and supplies
• Execute, supervise, and coordinate the production of all food according to recipe/menu specifications
• Establish all food product specs and verify accuracy of all period-end food inventories
• Promote teamwork and quality service through daily communication and coordination with other departments
• Assist sales, catering and banquet staff with banquets, parties and other special events.
• Investigate, resolve, respond to guest needs, inquiries, comments and/or problems to ensure quality guest experience and enhance future sales prospects. Solicit guest feedback to improve food and presentation quality
• Ensure proper working order and maintenance of all equipment; inspect ovens, burners, water faucets, and refrigeration, and report deficiencies to the Engineering Department
• Build strong internal and external relationships, collaborating with the Property Support Center, Silver Dollar City Park, other Herschend properties, vendors, sponsors, and partner teams to ensure company expectations are met
• Demonstrate strong knowledge of current food and beverage industry trends; champion the development and implementation of new, creative food concepts that keep pace with or lead industry trends
• Represent the property at community and media events as needed
• Work closely with Property Support Center procurement leadership and approved vendors to ensure accurate, timely orders and full compliance with procurement policies and procedures
• Initiate and oversee all ordering of food and kitchen supplies
• Build and maintain strong trust, respect, and confidence with peers, co-workers, and direct reports
• Complete internal monthly, quarterly, and annual safety reviews and post-visit Steritech audits to demonstrate continuous improvement
• Monitor direct reports' administrative work for accuracy, timeliness, and compliance with all safety and sanitation policies and procedures
• Foster a positive work environment with high levels of Host engagement and job satisfaction
• Meet culinary financial objectives through forecasting, preparing annual budgets, utilizing costed schedules/schedule tools, analyzing variances and initiating corrective actions.
• Perform Manager-on-Duty functions and shifts as assigned.

Benefits

• Free Admission- Free admission to Silver Dollar City Attractions and discounted admissions to Herschend Enterprises’ attractions and resorts across the US for you and your dependents.
• Exclusive Admission Discounts- Complimentary tickets & discounts on season passes for loved ones.
• Food & Merchandise Discounts- Discounts on dining, drinks and merchandise across Silver Dollar City Attractions.
• 401(k) & Profit Sharing- The Profit Sharing and 401(k) Retirement Plan is available to hosts after they have been with the Company for 3 months (Monthly Plan Entry Dates).
• Health Insurance- Affordable health plan options (co-pay, HSA, FSA) available to all full-time seasonal and year-round employees.
• Mary's Well House- Employee health center provides employees with basic office visits, x-rays and lab work for co-pay, whether insured or not.
• Free Tuition– Earn your degree, debt-free. 100% free tuition starting day one of employment. Learn more at https://herschend.guildeducation.com/partner.
• See all the benefits offered through Silver Dollar City at: https://www.silverdollarcity.com/Employment/Benefits.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: Associate degree