Executive Chef - Sun Mountain Lodge Winthrop, WA

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Executive Chef for Sun Mountain Lodge in Winthrop, WA. Job Purpose Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsibilities and Qualifications High School diploma / Secondary qualification or equivalent. Manage Human Resources in the kitchen to attract, retain and motivate employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost‑effective manner. Monitor and control maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back‑up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations. Assist in the creation and planning of menus and implement changes to continue to attract business. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required. Prepare all food items according to standard recipes and as specified on guest checks and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction. Prepare daily requisitions for supplies and food items for production. Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items. Check and control proper storage of product and portion control to maintain quality product. Keep all refrigeration, equipment, and storage and working areas clean, in working condition to comply with health department regulations. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc.). Must have knowledge of food and beverage preparation and service. Promptly report all maintenance issues. Properly receive and store food and other deliveries. Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking. Participate in physical inventories. Guest Relations: Be readily available and approachable for all guests; take proactive approaches when dealing with guest concerns; follow property‑specific second‑effort and recovery plan; extend professionalism and courtesy at all times. Adhere to all applicable Company Standard Operating Procedures. Be an enthusiastic, helpful and positive member of the team; be professional, responsible and mature in conduct and behavior; be encouraging and friendly to all co‑workers; be self‑motivated and use time wisely. Maintain open communication lines with each department; respond positively to new ideas; accept critical/developmental feedback; maintain effective communication through meetings, memorandums. Be available to help other departments in emergency situations. Perform other assignments as directed by supervisor. Adhere to all work rules, procedures and policies established by the company, including those contained in the associate handbook. Safety and Security Skills: properly handle and account for keys; be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns. Physical and Functional Requirements Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must possess basic computational ability; ability to read recipes and follow instructions. Ability to physically demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create appropriate buffet displays up to 5-6 feet in height and set up, maintain and break down the same. Work is performed indoors; must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F) for one hour or more. Must be able to stand and exert well‑paced mobility for up to 4 hours. Ability to handle knives, pots, mirrors, or other display items; grasp, lift and carry up to 50 pounds; operate kitchen machinery including slickers, buffalo chopper, grinders, mixers and other related equipment. Must be able to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings. Must be able to work in noisy environments where ambient noise level may require shouting to be heard. Must be able to bend, stoop, squat, and lift up to 50 lbs.; stretch to fulfill cleaning/inspection tasks. Must be able to maneuver between simultaneously occurring functions. Must be able to lift trays of food or food items weighing 1 to 30 lbs., and push/pull carts and equipment up to 250 lbs. regularly. Requires manual and finger dexterity to use and operate all necessary equipment. Must obtain and/or maintain any government required licenses, certificates or permits. Other Being passionate about people and service. Strong communication skills are essential when interacting with guests and employees. Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests or information updates. Basic math skills are used frequently when handling cash or credit. Problem‑solving, reasoning, motivating, and training abilities are often used. Flexible schedule including nights, weekends and/or holidays. Insurance: Medical, dental, vision insurance available for full‑time employees and their families; short‑term and long‑term disability insurance; supplemental life insurance; and flexible savings account. Retirement: After 6 months of employment, employees are eligible to enroll in a 401(k) with up to a 5% company match. Paid Time Off: Vacation time – 80 hours on your first 3 years of service; sick time – 1 hour accrued per 30 hours worked. Paid Holidays: New Year’s Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, and Christmas Day. #J-18808-Ljbffr Hotel Equities