Executive Chef

Sun Mountain Lodge•Winthrop, WA

2d•$110,000 - $120,000

About The Position

The Executive Chef at Sun Mountain Lodge is responsible for the planning, organization, and supervision of all culinary activities, ensuring the highest standards of food quality, taste, presentation, and safety. This role involves menu development, kitchen management, staff training, and maintaining budgetary goals while upholding the lodge’s reputation for culinary excellence.

Requirements

Culinary or relevant certification from a recognized culinary institute (preferred)
Proven experience as an Executive Chef or an equivalent high-level culinary position.
Strong culinary creativity and expertise in various cuisines.
Excellent leadership and communication skills.
Ability to manage a diverse team in a high-pressure, fast-paced environment.
Knowledge of food safety and sanitation regulations.
Proficiency in menu planning, cost control, and inventory management.
Flexibility to work irregular hours, including evenings and weekends.
Strong organizational and time management abilities.
Passion for delivering exceptional culinary experiences to guests.

Responsibilities

Menu Development and Planning:
Create and update menus that reflect the resort’s culinary philosophy, local flavors, and seasonal ingredients.
Develop innovative and creative dishes to meet the changing preferences of guests.
Ensure menu offerings cater to diverse dietary needs and preferences.
Kitchen Management:
Oversee the daily operations of the Lodge’s kitchens, including fine dining restaurants, bars, banquet facilities, and room service.
Manager inventory, ordering, and cost control to meet budgetary goals.
Maintain high standards of food safety and sanitation, ensuring compliance with all relevant health codes and regulations.
Culinary Team Leadership:
Mentor staff, including chefs, cooks, and kitchen assistants.
Set Performance expectations, provide feedback, and conduct performance evaluations.
Foster a culture of teamwork, creativity, and excellence in the kitchen.
Quality Assurance:
Ensure that all dishes leaving the kitchen meet the resort’s standards for taste, quality, and presentation.
Conduct regular tastings and inspections to maintain consistency.
Monitor guest feedback and make necessary improvements.
Cost Control and Budgeting:
Develop and manage budgets for the culinary department, controlling food and labor costs.
Implement cost-saving measures without compromising food quality.
Collaborate with procurement to source high-quality ingredients at competitive prices.
Innovation and Trends:
Stay current with culinary trends, techniques, and ingredients to keep the resorts offerings fresh and exciting.
Introduce new concepts and dining experiences to attract guests and enhance the resort’s culinary reputation.
Special Events and Catering:
Plan and execute special events, banquets, and catering services, ensuring flawless execution and guest satisfaction.
Collaborate with event planner and sales teams to design customized menus for special occasions.