Job Description
We are looking for a creative and proficient in all aspects of food preparation, Executive Chef. You will be responsible for all aspects of leading the kitchen and building a successful culinary team while working in partnership with the FOH general manager to delivery exceptional dining experiences for our guests.
RESPONSIBILITIES
- Plan and direct food preparation and culinary activities
- Create daily and weekly menus for breakfast and dinner using fresh ingredients sourced from our garden, area farms and local vendors.
- Estimate food requirements and food/labor costs
- Supervise kitchen staff’s activities
- Recruit and manage kitchen staff
- Rectify arising problems or complaints
- Give prepared plates the “final touch”
- Perform administrative duties
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
SKILLS
- Proven working experience as a head chef in a fine dining restaurant
- Excellent record of kitchen management
- Ability to spot and resolve problems efficiently
- Capable of delegating multiple tasks
- Communication and leadership skills
- Keep up with cooking trends and best practices
- Degree in Culinary science or related certificate
Job Type: Full-time
- 5 nights a week May - October
- 3 nights a week December - March
- 40-55 covers per night
- Breakfast service daily
Pay: From $80,000 per year based on experience plus housing and health care
Benefits:
- Employee discount
- Paid time off
Physical setting:
Supplemental pay types:
- Bonus pay for successful season
Ability to relocate: