Executive Chef

Job Description Job Description We are seeking an Executive Chef to join our team! Responsible for all food prepared atCanyon of the Eagles (COTE) including the Overlook Restaurant, the Park Store F/B, Eagles Nest Bar, Catering, Kitchen, and other park venues as assigned. Responsible for the development and execution of strategies to drive food and beverage revenues and to make COTE the "Dining of Choice" for travelers and visitors. Must always also provide the highest quality and consistency of food & beverage to the guest and anticipate and exceed guest expectations. Responsibilities: 1. Manage, lead, and efficiently operate all aspects of the food and beverage areas at COTE, with main emphasis on the Overlook Restaurant, the kitchen, park store f/b, bar, catering, and other park venues as assigned. This includes the supervision of staff, training, uniforms, and guest relations. 2. Develop and implement sales initiatives and advertising to enhance revenues for the food and beverage areas. 3. Develop seasonal menus for the dining room, as well as banquet menus, and daily specials. Provide stock control and costing of menus. Assist the guests with special diets or needs. Conduct menu tastings as needed for potential clients. Implement daily pre-shift meetings with staff and introduce daily specials. 4. Mentor and train all food and beverage staff appropriately. Ensure that the dining room and kitchen are working together as a TEAM. All events should appear effortless. Ensure that all food and beverage items are of exceptional quality and are delivered in a timely and professional manner. Inspect all food before it is served to ascertain its appearance, temperature, taste, and portions are correct. Make sure all plates are garnished appropriately according to menu descriptions. Consistently check food served to ensure quality standards and assist on the line as needed. 5. Effectively manage and monitor costs for the food and beverage areas. This includes all budgeted items such as Payroll, Food Cost, Beverage Cost, Linens, Cleaning Supplies, Payroll, and so forth. Conduct inventories and develop ways to reduce costs. Provide continuous inspections of the f/b areas and advise Supervisor of any equipment needed and repairs. 6. Maintain Company and State sanitation requirements along with daily monitoring of equipment use and temperatures. Ensure that appropriate charts and logs, are being completed daily. The kitchen must meet ALL health codes and regulations, license must always be visible, and all food items must be stored and labeled appropriately. Must always maintain clean and well-organized food and beverage areas. Create and monitor a daily, weekly, and monthly cleaning schedule for all designated food/beverage areas. Always maintain safe food handling certification. 7. Utilize the Company purchase order system for budgeted purchases. Properly code invoices and submit to. Follow the standards for wrapping, labeling, and dating all food products, and ensure they are returned to their appropriate storage area. Ensure that all associates are familiar with proper storage of food and chemicals. 8. Assist with the development and implementation of standard operating procedures (SOP) for the food and beverage areas. Enforce company policies with all staff to ensure that Company standards are met and implement accountability for behavior. 9. Effectively implement energy, water, and waste conservation in the food and beverage areas. Monitor pest control, waste and grease removal, and cleaning of hood system. Always maintain key logs and key controls. 10. Make yourself knowledgeable of workers compensation and guest accident reporting procedures. Ensure first aid kits are always full and readily available. 11. Communicate effectively with wait staff, kitchen staff, and all other associates. Ensure that all associates have the necessary supplies and tools to get their jobs done and are in uniform. Assist in training new associates and cross training existing associates according to standards and meeting the demands of the industry. Resolve routine associate issues as needed and bring issues to the attention of the President/CEO as necessary. 12. Train associates on safety standards and enforce those standards on a consistent basis. Identify associates engaging in unsafe behaviors and retrain them appropriately. Demonstrate safe knife handling skills. Use PPE including cut resistant gloves. Use wet floor signs as needed. Have a thorough knowledge of emergency procedures and ensure staff responds appropriately. 13. Communicate properly and effectively with guest, associates, and managers. Effectively respond to any guest requests and complaints. Work closely with the Guest Services Staff and Managers to ensure all guests and their requests are handled efficiently, including #J-18808-Ljbffr