Executive Chef

Where

Mammoth Lakes, CA

What you'll be doing

The executive chef will direct food preparation, production, service and control for all food and banquet operations at the hotel. This position will create and maintain new food concepts in all outlets of the hotel while simultaneously implementing effective control procedures eliminating unnecessary waste and inefficiency, resulting in a high quality product and increasing departmental and hotel profits. Provide support of a specialist nature to the executive committee and work in support of team goals and measures effectiveness through the F&B profit and service of the hotel. Responsible for the selection, training and development of the personnel within the department. This will include the culinary team and the F&B front of the house operation. Able to exercise hire and fire discretion within company policies. Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation. Give direction and be responsible for the implementation of plans and goals. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures for front and back of the house. Implement and ensure the safe working practices of all kitchen and restaurant employees resulting in lower employee accidents and significantly reducing the risk of liability. Creating, monitoring and being accountable for departmental budgets; includes payroll, purchases, supplies, beverage costs, labor costs in kitchen, restaurant, lounge and banquet facilities and all other associated expenses. Addressing guest/homeowner/employee concerns, complaints or questions and providing solutions and follow up in a timely fashion; ensuring issues and follow up are documented. Providing hands on guidance, support, training, direction, coaching, and mentoring to all departmental associates, including front and back. Order or requisition food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct culinary team or other workers in the preparation, cooking, garnishing, or presentation of food. Estimate amounts and costs of required supplies, such as food, dry goods, beverages, and ingredients. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as the westin brand standards, seasonal availability of ingredients or the likely number of customers. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, such as, but not limited to sous chef, lead line cooks, servers, stewards, bussers, cooks, F&B managers/supervisors and other kitchen workers. Meet with internal and external customers, some of whom will require high levels of patience, to discuss menus for special occasions, such as weddings, parties, or banquets. Demonstrate and educate new cooking techniques or equipment to staff. Meet with sales representatives to build relationships, negotiate prices or order supplies. Arrange for equipment purchases or repairs. Record production or operational data on specified forms. Plan, direct, or supervise the food preparation or cooking activities of multiple food and beverage outlets within the hotel. Coordinate planning, budgeting, or purchasing for all the food operations within hotel outlets.

What your background should be

Minimum of 5 years executive chef or executive sous chef experience in high quality, full-service operation. Food and beverage manager experience preferred. Hotel food and beverage experience preferred. Ability to obtain and/or maintain any government required licenses, certificates or permits. Certification as executive chef or certified master chef by a government accredited culinary agency preferred. CPR certification and/or first aid training preferred. Specific job knowledge,

Required Schooling / Training

Not specified

Who is the client company

This is a developer and operator of destination resorts and a luxury adventure travel company.
If you are interested in this position, send your resume to apply@kochdavis.com