Draper, Utah DEER VALLEY RESORT
Description

PURPOSE OF POSITION: The Silver Lake Lodge Executive Chef must provide the greatest possible consistency in innovative, creative, premier quality food to ensure attractive, appetizing, and superior taste and presentation for our guest. The Executive Chef must always exercise careful planning and cost controls as they relate to distinct levels of business in the Silver Lake Lodge, Mariposa, Royal Street Cafe and Banquets. Responsible for setting up systems for the flow of food regarding cooking techniques, recipes, cleanliness, health standards and employee guest procedures.

MAJOR CONTRIBUTION OF JOB: As Executive Chef, you are responsible for directing and administering the planning, preparation, production and control of all culinary operations with the lodges continuing effort to deliver outstanding member service and financial profitability. Specifically, this position is responsible for performing the following tasks to the highest standards.

JOB DUTIES AND RESPONSIBILITIES:

• Direct and oversee all culinary operations, to include, but not limited to, production at Mariposa, Royal Street Café, The Silver Lake Lodge Cafeteria, Banquets and special events. Ensure food consistency, quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
  
• Stay knowledgeable of current food trends to create and implement new and creative menu items for each outlet each season. Always taking into account demographics, international, domestic and special diet cuisine preparation
• Control food costs based on forecasting, efficient food production planned requisitioning and careful attention to established product specifications
• Control labor costs and carry out administrative functions pertaining to forecasting, payroll, scheduling, recruiting, training, supervising, discipline, etc.
• Organize an efficient flow of production and maintain minimum but adequate staffing
• Set up a control system through recipes; assuring quality and portion consistency
• Motivate, train and promote personnel with potential to build a good, efficient team
• Direct and create proper purchasing procedures and specifications with storeroom supervisor to aid and influence policies and procedures pertaining to purchasing
• Maintain safe and sanitary working conditions for employees and with accordance to health codes by creating nightly cleaning lists and procedures with stewarding and janitorial departments
• Ensure that high standard of dress, personal hygiene, and safety is maintained by all employees
• Think positively and cooperate willingly to collaborate with VP of food and beverage, Food and Beverage Manager, Director of Beverage Resort Executive Chef and Executive Sous Chef, in all phases of our operations to maintain a general quality and style consistency in food and beverage offerings between the different lodges
• Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department and interdepartmental management and meeting participation and facilitation to include assisting accounting staff in compiling accounting data for ski resort and various lodging properties, with an emphasis on Accounts Receivable posting charges and payments
• Ensure proper maintenance and care of the facility and all equipment and tools
• Maintain a positive rapport with guests and associates especially at busy, high volume meal periods

EDUCATION REQUIREMENTS OR EQUIVALENT: High School diploma or equivalent. Minimum 2 years postsecondary schooling in relevant curricula. Proven on the job training and demonstrated ability to perform most kitchen functions in an exemplary fashion. Minimum of five years of executive leadership on the job leadership experience managing multi-unit outlet kitchens

SPECIALIZED KNOWLEDGE: Possesses a broad knowledge of the preparation and presentation of cuisines worldwide as well as a thorough knowledge of the culinary profession, the hospitality industry and the challenges relevant to kitchen management. Must know how to operate all kitchen equipment. Must have knowledge of all cooking techniques. Must have experience in buffet setting and the preparation and holding of food for buffets. Computer literacy and working knowledge of advanced word processing and excel programs. Solid understanding of kitchen accounting, cost tracking methods and procedures, labor control, ordering, scheduling, checkbook maintenance and menu engineering. Must be able to analyze many variables and choose the most effective course of action for the kitchen at any given point in time. Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

PREVIOUS EXPERIENCE REQUIRED: 5 years' experience as Executive Chef in a comparable multi-unit setting. Extensive food production in virtually all styles of food, American regional, Comfort, Pub, Fine Dining, Banquet and MultiNational Cuisine's.

WORKING KNOWLEDGE TO BE ACQUIRED ON THE JOB: Policies and Procedures of Deer Valley, accounting systems, continued culinary education.

REPORTING SUPERVISOR: Resort Executive Chef and Executive Sous Chef

EMPLOYEES SUPERVISED: All kitchen personnel, Chefs, Sous Chefs, Chef de Cuisines, Cooks and Stewards.

SUPERVISORY RESPONSIBILITY: This position manages all employees of the department and is responsible for the performance management and hiring of the employees within the culinary department. Works closely with Lodge GM to ensure all goals are met.

UNUSUAL WORKING CONDITIONS: Must be willing to work various hours, holidays and weekends, many times long hours on the job.

WORK WEEK: Requires long hours daily and within the workweek

REQUIRED OVERTIME: As necessary

COMPETENCIES: Strategic Thinking, Business Acumen, Thoroughness, Leadership, Communication Proficiency, Presentation Skills, Team Leadership and Motivation, Creativity, Organization