COVID-19 UPDATE: Our greatest wish is to respect the health and safety of our staff and customers. Learn more. COVID-19 UPDATE:
Our greatest wish is to respect the health and safety of our staff and customers. Learn more.

Executive Chef

We are looking for a dynamic, innovative and personable full-time Executive Chef who is a natural leader and has a high standard of excellence. We need you to direct the operation of the kitchen, operations for weddings, banquets, special events, and on-course food stations, including food preparation and quality, physical maintenance and inventory functions, to ensure quality standards and revenue goals are met while food and supply costs are controlled.

Job Responsibilities

  • Monitor competitor and industry trends
  • Hands-on strong leader
  • Proficient in multiple cuisines
  • Hiring and training of staff
    • Manage daily kitchen activities, plan and assign work, and establish performance and
      development goals for team members. Provide mentoring, coaching and regular
      feedback to help manage conflict and improve the team’s performance.
    • Educate your team, in compliance with resort brand standards, service behaviors, and
      governmental regulations. Ensure that your staff has the tools, training, and equipment to
      carry out duties and adhere to the resort’s standard of excellence.
    • Promote teamwork and service through effective communication with other departments.
    • Assist with addressing customer questions and issues relating to kitchen services.
  • Menu development and design
    • Oversee food sourcing
    • Maintain procedures to ensure the security and proper storage of food and beverage,
      inventory, and equipment. Replenish supplies in a timely manner and minimize waste.
    • Monitor and control food costs as per resort standards.
    • Complete month-end inventory.
  • Uphold safety and sanitation procedures, ensuring kitchen equipment is in proper operational
    condition and cleaned on a regular basis.

Skill Requirements Completion of a diploma or degree in culinary arts and/or management, and five
years of experience as a(n) Head/Executive Chef, with at least one year in a management capacity or
equivalent combination of education and culinary/kitchen operations experience. Must have a Class 5
Driver’s License.

Wages: $50,000 to $60,000/year