Executive Chef - Kirkwood Mountain Resort - Full-time / Part-time

Job Description:

Job Summary: The Executive Chef is responsible for ensuring that all resort guests have the highest quality culinary experience possible while maintaining a profitable Food & Beverage department. This position is focused on: menu development, planning and priceng, consistent execution of menu concepts, talent management, oversight of order guides and recipe books. Multiple outlet oversight includes three fast-casual food serveries, three full-service restaurants from casual to casual fine-dine, one retail store/deli, one on-mountain barbquie, multiple satellite barbeque operations and a year round banquet operation with summer focus.

Responsibilities include, but are not limited to:

• Development, costing and execution of all location menus with input from Sous Chefs, GM's and banquet sales managers
• Operating and auditing all operations to current VR and Environmental Health Food Safety standars
• Consistently maintaining high quality food items for our guests
• In-depth knowledge of classical and contemporarty culinary techniques, with a focus on american cuisine that consistently executes and presents well
• Proficient banquet background to execute summer wedding and corporate events up to 500 people
• Responsible for all off-premise catering, employee holiday meals, on-mountain and employee recognition events
• Culinary team development, recruitment and training
• Commissary kitchen operation responsible for grab-and-go and general prep items for QSR
• Must be aware of current food trends and look for new and exciting offerings for our guests
• Financial oversight and assistance with monthly operational food inventories, periodic cost transfers, menu costing, worker's compensation spending, etc
• Responsible for hiring, retaining and training all food service personnel
• Responsible for assisting with payroll exceptions, approvals and labor distribution reports to assist location Sous Chefs with labor management
• Maintain financial performance of operation related to food sales vs. spending and labor
• Assist in budgeting and forecasting processes
• Other duties as assigned

Requirements:

• Culinary degree - highly preferred
• Minimum 10 years in high-volume restaurant operation
• Miniumum 10 years of direct management experience
• ServSafe or comparable certification
• Working knowledge of purchasin systems and MS Office suite
• Ability to read, write and speak effectively in English
• Ability to communicate in Spanish - preferred