Executive Chef

Responsibilities Manage, develop and train staff and ensure that all health regulations, safety standards, culinary expectations and hotel and departmental policies are followed. Plan, direct, and supervise the food preparation and cooking activities of the kitchens, managing varying volume levels to ensure quality and limit waste. Develop recipes, portion specifications, and establish standard preparation procedures for all dishes. Craft culinary experiences that focus on elevating glamping, constantly seeking to maintain and improve quality. Maintain superior knowledge of trends, industry demographics, and market focus. Determine purchasing specifications and budgetary allotments for all menu items with preferred vendors. Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance. Collaborate with the Resort General Manager on restaurant operations, menu planning, business and financial decisions, and supervisory responsibilities. Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor budget, inventory control, and hiring/counseling as well as California Labor Laws. Monitor guest satisfaction, ensuring a memorable experience; assist guests with special requests as needed. Perform any other job-related duties as assigned. Skills Strong computer literacy, with knowledge of Word, Excel, Outlook, and Toast. Read and employ math skills for following recipes. Exceptional communication skills, passionate, strategic and innovative. Able to develop strong work relationships with both guests and colleagues. Self-confident, proactive, and able to prioritize and make effective decisions. Comfortable with cooking outdoors, live-fire barbecue, and multi-tasking production within multiple cooking stations. Qualifications Culinary Degree preferred but not required for the right candidate. Minimum 3 years’ experience as an Executive Chef in a restaurant, hotel, and/or food and beverage unit with a similar style of dining, capacity, and volume. Must have strong managerial experience with operations, logistics, guest service and all other aspects of the F&B operation. Strong knowledge of financials, including budgeting, forecasting, and labor controls. Must be able to occasionally lift, carry, push, or pull up to 50–60 pounds, including food supplies, kitchen equipment, and inventory items. Frequent lifting is typically under 25–30 pounds. Assistance or mechanical aids may be used when available. Benefits Paid Parental Leave Health Insurance Dental Insurance Vision Insurance Company Basic Life Insurance Company paid Accidental Death & Dismemberment Company paid Short-Term Disability Company paid Long-Term Disability 401(k) Retirement Plan Salary: $95k EOS Hospitality is an Equal Opportunity Employer and does not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable law. We are committed to fostering a diverse and inclusive workplace. #J-18808-Ljbffr