SUMMARY: Responsible for the direction of the culinary operations in compliance with company procedures to obtain the highest quality of service and products to Wilderness guests with maximum operating results. ESSENTIAL DUTIES AND RESPONSIBILITIES: This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time. Daily management of culinary staff in all Full Service Dining and Quick-Service Dining locations. Control and monitor the food costs within the above restaurants. Negotiate with vendors and analyze market prices to ensure high quality product, while maintaining budgeted food costs.Work closely with the Managers and Supervisors to ensure all Quick Service locations are following recipes, purchasing the correct product, following all food safety guidelines and operating procedures.The Head Chef will work closely with the Restaurant Managers for all Wilderness Development Corporation Outlets to ensure all positions are functioning at optimal levels of productivity. Give and receive feedback as needed. The Head Chef will work with the Corporate Director of Food & Beverage and Food & Beverage Director to help create new items, rebrand/renovate/open new venues, etc. Conduct the ordering and inventory tracking for all Wilderness Development Corporation Outlets.The Head Chef occasionally tastes and inspects the food to make sure the staff is preparing it correctly. They also ensure the restaurant complies with all sanitary and safety laws.Conduct forward-thinking conceptual research and analysis on the development of new and innovative culinary trends, and lead the efforts to propose new menu items and products.Create and develop profitable new menu items, recipes, utilize the company process to gain approval, and implement deployment and training efforts to ensure effective and efficient introduction of new items to applicable locations.Propose creative culinary ideas/events, such as private chef dinners, catering events, marketing events, etc.; seek approval for; and effectively execute upon said events.Collaborate with the Food & Beverage Manager, Sr. Food & Beverage Manager and Food & Beverage Director to develop sales strategies for existing and new locations. Define, identify, and set product selection standards for food, wares, supplies, and other applicable products, and collaborate with the Food & Beverage Manager, Sr. Food & Beverage Manager and Food & Beverage Director to evaluate and select vendors and suppliers.Ensuring that the restaurants adhere to Wilderness Resort standards, cleanliness, conditional, and service standards at all times. Manage and motivate all restaurant culinary members including; outlet cooks, line cooks, prep cooks, dishwashers. Daily supervision to include; training, discipline, scheduling and visually monitoring performance to ensure adherence to all service and productivity standards to provide exceptional internal and external guest satisfaction.Oversee and manage daily shifts. Complete mastery of all culinary duties and positions. Communicate with staff to expand a clear understanding of the restaurants expectations by pre-shift meetings, to discuss the daily specials, new items, current issues, and our FOH recommendations on appetizers and desserts. Responsible for all kitchen schedules for the Full Service Dining locations. The Head Chef will work line shifts as needed, specifically during low volume periods to manage labor costs.Select product ordering for the Full and Quick-Service Dining locations.All other duties as assigned by management. SUPERVISORY RESPONSIBILITIES:Supervise culinary staff in the Full-Service and Quick-Service dining outlets. Responsible for the overall direction, coordination, and evaluation of the culinary department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include training culinary staff; planning, assigning, and directing kitchen work; appraising performance; rewarding and disciplining employees; menu development. EDUCATION and/or EXPERIENCE: Level 7Fifth year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS: Level 3Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization. MATHEMATICAL SKILLS: Level 3Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. REASONING ABILITY: Level 3Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS:Tennessee Driver’s License or ability to obtain one within 30 days of employmentState of Tennessee Food Manager’s CertificationCulinary degree preferred QUALIFICATIONS:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to cook food using various culinary techniques and equipment.Requires an understanding of menu costing. Requires the ability to review and interpret financial reports.Strong leadership skills and ability to motivate people.Good negotiation & listening skills.Ability to act independently with little supervision.Excellent food preparation and presentation skills.Excellent knife skills.Knowledge of HACCP standards preferred.Well organized, detail orientated, creative thinker, skilled in problem solving and staff training, efficiently handles multiple duties.Requires ability to operate various office equipment to include a computer, voicemail, copier, fax and calculator.Requires the ability to operate with various software such as word processing, spreadsheets and database.Requires a good understanding of company policies and procedures and a working knowledge of resort amenities.Good attendance and punctual. Exhibits professionalism.Exhibits good grooming habits. Wears the proper uniform.Works efficiently.Follows all resort and office policies and standard operating procedures. Conducts themselves in a professional manner with a positive attitude. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Activities:While performing the duties of this job, the employee is required to:Regularly stand, walk, use hands to touch, handle or feel; reach with hands and arms; talk or hear and taste or smell. Occasionally sit, climb or balance, stoop, kneel, crouch, or crawl Lifting Activities:While performing the duties of this job, the employee is required to:Frequently lift and/or move up to 10 poundsOccasionally lift and/or move up to 50 pounds with assistance Vision Requirements: Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Occasionally exposed to wet and/or humid conditions, work near moving mechanical parts and outdoor weather conditions. Noise Levels: The noise level in the work environment is usually moderate.