Executive Chef

Job Title: Executive Chef

Department: Food and Beverage

Reports to: Executive Director of Food & Beverage

Summary

Responsible for coordinating, supervising, and directing all aspects of their assigned outlets, food production, while maintaining profitable F&B operations and high-quality products and service levels.  He/she is expected to provide training for all staff, meet corporate quality standards, establish, and enforce food specifications, portion control, recipes, and sanitation.

Key Responsibilities:

• The Executive Chef will train all staff to meet corporate quality standards, establish and enforce food specification, portion control, recipes, and sanitation.
• This position will also be responsible for controlling food and labor costs while maximizing guest satisfaction.
• Know and enforce all local health department sanitation laws.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Oversee all aspects of the daily operation of the kitchen and food production areas. Assess and maintain food portion size, visual appeal, taste, and temperature of items served
• Coach and develop all employees to ensure you get the best results from them and to allow them the opportunity to grow within the company. Conduct staff performance reviews in accordance with company standards.
• Understand daily forecasts and customer counts, utilizing them to coordinate all par stock levels.
• To create and maintain an upbeat, professional, and educational environment in the kitchen.
• Consistently make decisions in the best interest of the guests, the employees, and the organization.
• Utilize KPIs to help outlet chefs and sous chefs schedule accordingly and control labor expenses
• Take full responsibility and accountability for outlet Kitchen Operations as it pertains to sanitation and safe food handling, speed of service, food quality, & kitchen professionalism. 
• Must be willing to step in when any outlet is in need, to execute at a high level
• Prepare and submit required reports in a timely manner.
• Communicate to Engineering any physical maintenance problems.
• Attend staff meetings, morning meetings and other meetings as requested.

Qualifications and Requirements:

• Must be at least 18 years of age to apply
• High school diploma or equivalent required
• Culinary degree preferred
• must have 3-5 yrs in high volume operations such as Casinos, High volume resorts, Stadiums or Amusement Park Culinary operations 
• Previous supervisor responsibility is required.

Beneftis/Perks:

• Complimentary access to Camelbeach, Aquatopia, local amusement parks and more! Ski season passes for those working during the winter season. Plus, great friends & family perks.
• Paid Training to gain skills, knowledge, and experience for professional development.
• Not to be missed employee events throughout the season
• Referral Bonuses – invite your friends to work with you!
• Competitive wages and advancement opportunities
• Interact with people from all over the world!
• Next day pay, through PayActiv.
• Tuition Reimbursement*
• Medical, dental, vision insurance, 401K*
• Vacation and PTO*

*Full Time status benefits

This job description is to be considered a general outline of the duties and responsibilities of this position and is subject to changes and revisions by Camelback Resort at any time. Responsibilities are listed as guidelines only and the job is not necessarily limited to these specifications.