Resort Executive Chef

Beaver Run Resort & Conference Center•Breckenridge, CO

6d•$80,000 - $112,000•Onsite

About The Position

Beaver Run Resort & Conference Center is seeking a passionate and service-minded Executive Chef to manage its culinary program. Located in Breckenridge, Colorado, this full-time, year-round position offers the opportunity to lead the day-to-day operations of six restaurants and catering/banquets. The ideal candidate will develop innovative menus and food programs that align with the resort's character while maintaining financial performance. This role involves creating standardized processes for service, products, training, and employee development, as well as managing food costs, purchasing, and interdepartmental relationships. A positive and productive working environment, kitchen cleanliness, and safety are paramount. Transitional housing may be available.

Requirements

Degree in culinary arts or equivalent experience - required
Proficient at written and verbal communication in English – required
Valid driver’s license and ability to obtain company insurance approval – required

Nice To Haves

5+ years restaurant experience, especially in a Resort establishment – preferred
2+ years management experience – preferred
Bilingual Spanish - preferred
ServSafe – preferred or ability to obtain within 90 days
Familiarity with Microsoft Office suite – preferred

Responsibilities

Manage the culinary program for Beaver Run Resort & Conference Center.
Lead day-to-day operations through effective partnerships and management of others.
Develop menus and food programs that align with the character of the six restaurants and catering & banquets, while maintaining financial performance outlined in the budget.
Create recipes and programs to ensure quality and standardize processes for service, products, training, and employee development.
Monitor and adjust food cost of sales, set ingredient specifications, and purchase food products.
Maintain valuable working relationships with other departments and foster a positive and productive working environment.
Handle problems with a fact-based and analytical approach.
Take responsibility for the working condition of the kitchen, including cleanliness and safety.
Directly manage a staff including Executive Sous Chef, Sous Chef, Banquet Chef, and Chef de Cuisine.
Indirectly manage a staff of 20-25 Cooks and Dishwashers.
Manage scheduling, time and attendance, and payroll.
Mentor and provide effective feedback, including formal performance evaluations.
Partner with HR and Food & Beverage Senior Management to hire new staff.
Act as a point of contact for restaurant patrons, ensuring guest satisfaction.
Maintain inventory and supplies necessary for the department.
Strategize with F&B Senior Management to plan the future of the restaurants and banquets.
Manage schedules and tasks to control labor costs.
Provide positive leadership for execution of menu by service staff.
Develop partnerships with key manufacturers, vendors, and distributors to ensure the best quality and value for the organization.
Partner with FOH Management on menus and pricing.
Manage billing, purchasing orders, and financial performance.
Provide recipes, prep sheets, and standards to train staff with diverse skills.
Maintain restaurant cleanliness and presentability.