Culinary Resort Executive Chef (FT)

Grand Traverse Resort and Spa•Acme, MI

About The Position

The Executive Chef at Grand Traverse Resort and Spa is accountable for the success of daily kitchen operations. The position performs culinary tasks while leading staff and managing food-related functions, working closely with the Director of Food and Beverage and the Director of Conference and Food Service to improve guest and employee satisfaction and maximize financial performance. The Executive Chef supervises kitchen areas to ensure consistent, high-quality products and develops staff, including direct reports. Areas of responsibility include food preparation for banquets, room service, restaurants, bar/lounge, and the employee cafe, as well as stewarding and the dish room. The role is responsible for controlling food, supply, and labor expenses to meet or exceed budget. The Executive Chef leads kitchen operations and culinary standards, including menu development, food quality, presentation, food safety, sanitation, cost control, and waste reduction. The role supports exceptional guest service by engaging with guests, responding to feedback and complaints, and coaching employees to meet service expectations. People-management duties include recruiting, training, scheduling, performance reviews, coaching, and discipline. The position works directly for the Director of Food and Beverage and has indirect reporting accountability to the Director of Conference and Food Service. The position requires relevant culinary or food-and-beverage experience, including large-scale banquet planning and management. It requires strong computer skills and experience with Microsoft and POS programs, as well as the ability to work long hours, weekends, and holidays as needed. The work takes place in a fast-paced environment that may be crowded, loud, warm, or humid, with long hours and a variable schedule. The employee must be able to lift more than 50 pounds, push heavy carts, and bend, stoop, and reach high shelving. A background investigation and drug screen are conditions of employment.

Requirements

At least 6 years of experience in culinary, food and beverage, or a related professional area; or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major plus 4 years of relevant experience.
Experience with large-scale banquet planning and management.
Strong computer skills and experience with Microsoft and POS programs.
Ability to pass a background investigation and drug screen as a condition of employment.
Willingness and ability to work long hours, weekends, and holidays as needed.
Excellent written and verbal customer service skills.
Ability to prioritize obligations and time, complete work and projects in a timely manner, and demonstrate a sense of timing and urgency.
High motivation, a positive attitude, and ability to multitask.
Ability to work with varying personalities while maintaining impartiality and to accept constructive criticism.
Must be a working chef and able to work on the line when needed.
Ability to lift more than 50 pounds, push heavy carts, bend, stoop, and reach high shelving.
Ability to interact with people beyond giving and receiving instructions, adapt under stress, handle difficult situations professionally, and work productively under strict time restraints and variable deadlines.

Nice To Haves

Three years of experience preferred at the Executive Sous Chef level in a resort or large hotel, with accountability for operations across multiple food outlets.
A 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major may qualify in combination with 4 years of relevant experience.

Responsibilities

Lead and direct the kitchen management team and day-to-day kitchen operations across the resort's food outlets and stewarding area.
Provide direction to culinary staff, set performance and team goals, monitor performance, and maintain staffing levels that meet guest-service, operational, and budget needs.
Demonstrate cooking techniques and equipment, prepare and cook foods as needed, and establish goals for culinary functions, events, and activities.
Manage food, labor, supply, uniform, and equipment expenses; participate in budgeting; and control waste, spoilage, food rotation, storage, and par levels.
Direct menu development, review menus and recipes, evaluate food, labor, and overhead costs, and set menu prices in consideration of guest counts, demand, dietary options, and menu variety.
Monitor raw and cooked food quality, presentation, flavor, food handling, storage, sanitation, and temperature standards; maintain compliance with applicable health and safety requirements.
Oversee safety procedures and employee injury and accident reporting, ensuring timely reporting and additional training as needed.
Build collaborative relationships with employees, vendors, other departments, frontline staff, and executive leadership; communicate policies and ensure they are applied consistently.
Support guest satisfaction through hospitality, guest interaction, feedback gathering, complaint handling, and timely follow-up on guest comments and satisfaction results.
Coach and train employees to meet service standards and culinary expectations; oversee J1 trainees and rotational-program compliance.
Coordinate recruiting with Human Resources, including position requisitions, applicant review, interviews, and candidate selection.
Develop schedules, maintain staffing within budget, approve time-away requests and timecards, and ensure call-in, call-off, and tardiness procedures are followed.
Conduct performance reviews, coach and mentor staff, and administer progressive discipline in accordance with company policies and procedures.
Communicate staffing needs, including H@B and J1 visa staffing needs, to Human Resources and the Director of Food and Beverage.
Maintain calendars, respond to email and meeting invitations, attend required meetings, and provide information and documentation to resort leadership and staff.
Analyze information, evaluate results, and present solutions to the Executive Leadership Team.
Work with the Director of Food and Beverage and maintain indirect reporting accountability to the Director of Conference and Food Service.