Executive Chef Jobs

About The Position

Requirements

• High school degree or equivalent.
• At least 5 years of experience in restaurant kitchens.
• At least 1 year of experience in a restaurant supervisory or leadership role responsible for financials, menu development, and personnel matters.
• Flexibility to work nights, weekends, and holidays as needed based on business demands.
• Successful completion of a criminal background check and drug screen.

Nice To Haves

• Culinary education degree.
• Previous Executive Chef experience.
• Prior kitchen experience in the hotel or resort industry.
• Understanding of sanitation-related issues and precautions needed to maintain a clean food-preparation environment.
• Proven teamwork.
• Professional image that inspires trust and confidence.
• Enthusiastic and positive energy.

Responsibilities

• Manage and direct the preparation and presentation of all foods in all Lodge venues.
• Maintain and follow local Health Department food preparation codes and regulations.
• Ensure required food preparation licenses and training are maintained by all team members.
• Hire, train, supervise, schedule, and participate in the activities of chefs, cooks, and other food-preparation team members, in accordance with merchandising and productivity standards, cost controls, and forecast needs.
• Interact with guests, communicate clearly, promote food products, and direct staff activities.
• Review feedback from guests and team members and take action to implement improvement suggestions.
• Maintain a working rapport with hotel staff to support efficient operations and guest service.
• Monitor staff performance, product quality, and production flow, and foster improvement where needed.
• Create and implement menus and menu items for all outlets based on food trends, regional demographics, and revenue and profitability goals.
• Develop menu selections for special banquet themes and parties in line with client budgets and expectations.
• Confer with the Director of Food and Beverage regarding new menu selections and changes.
• Audit food storeroom items and storage, use FIFO practices, maintain product quality, and ensure health-code compliance.
• Maintain controls and tracking for high-value food items.
• Develop, implement, and monitor programs for a safe facility and work environment, including food safety, ergonomics, emergency response, injury and illness prevention, and hazard communications.
• Assist the Food and Beverage Director in estimating the annual food budget and controllable expenditures.

Benefits

• Medical, dental, and vision insurance.
• Health savings account.
• Telehealth resources.
• Life insurance.
• 401(k) with employer match.
• Paid vacation time off.
• Paid parental leave.
• Flexible scheduling.
• Holistic wellness program and technology.
• Employee Assistance Program.
• Employee Relief Fund.
• Discounted vacations.
• Employee referral incentives.
• Cross-training, scholarship fund, and talent development programs.
• Great Wolf University on-the-job, functional, and leadership training.
• Relocation packages are available.
• Annual bonuses may be available.