Executive Chef

Job Title: Executive Chef (Property)

Department: Food and Beverage

Reports to: Executive Director of F&B

Responsible for overseeing, coordinating, and directing all aspects of food production across all outlets. Ensures profitable F&B operations while maintaining the highest standards of product quality and service. This role includes training and developing staff, upholding corporate quality standards, and implementing and monitoring food specifications, portion control, standardized recipes, sanitation procedures, and the HACCP plan.

Primary Responsibilities:

• 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.
• The Executive Chef will train all staff to meet corporate quality standards, establish and enforce food specifications, 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.
• Focus on safety for yourself and others.
• 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.
• Consistently make decisions in the best interest of the guests, the employees, and the organization.
• Understand daily forecasts and customer counts, utilizing them to coordinate all par stock levels.

Next Level Duties:

• Must create and maintain master cleaning schedules for all outlets.
• Prepare and submit required reports in a timely manner.
• Communicate to Engineering any physical maintenance problems.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Attend staff meetings, morning meetings, and other meetings as requested.
• Must be willing to coach, mentor, and develop all culinarians. Roll up the sleeves when needed.
• To create and maintain an upbeat, professional, and educational environment in the kitchen.

Must Have Personal Qualifications:

• Must be at least 18 years of age to apply
• High school diploma or equivalent required
• Culinary degree preferred
• At least 7 years of progressive experience in a hotel, luxury resort, multi-unit oversight a must.
• Must have managed multiple units with 20M annual revenues.
• Previous supervisor responsibility is required.

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.