Teton Village, Wyoming Jackson Hole Mountain Resort
Jackson Hole Mountain Resort

JOB DESCRIPTION

POSITION: Rendezvous Lodge Executive Chef

REPORTS TO: Resort Executive Chef

DEPARTMENT: F&B Rendezvous Lodge

CLASSIFICATION Full Time Year-Round

FLSA STATUS: Exempt

General Purpose

Oversee day to day culinary operation in all Rendezvous Lodge Operations including Piste Mountain Bistro, Off Piste Market, Rendezvous Casual Dining, and Catering events.

Essential Functions

• Manage Rendezvous Lodge Sous Chefs by providing direction and training
• Hire, train, motivate, and evaluate staff members.
• Provide excellent service to guest and exceed guest expectations
• Develop a wide range of products including but not limited to breakfast pastry, fast-paced Rendezvous Casual Dining, Piste Mountain Bistro full-service dining, and banquets
• Manage operating budgets and food costs for the restaurants.
• Able to handle heavy workloads and stressful situations with professionalism and a sense of urgency
• Create a positive work environment and culture that incorporates both FOH and BOH
• Work in unison with Rendezvous Lodge Operations Manager creating direction and growth for Rendezvous Lodge in all aspects including service levels, food quality, employee development, product development, and guest experience.
• Identify and adhere to all JHMR safety protocols and regulations.
• Communicate with other Culinary Managers daily
• Execute proper hygiene and sanitation techniques everyday, while adhering to JHMR/Teton Co. Health Dept. Hand Washing Policy
• Be able to direct staff to meet goals and expectations of restaurant service
• Set an example to all new staff and be able to instruct on kitchen protocol
• Responsible for overall kitchen management and menu development
• Be constantly aware of the clock to ensure proper readiness for all service periods
• Be able to follow exact instructions with a sense of urgency and lead culinary staff to same expectations.
• Meet with guests for tastings and other selling or promotion opportunities

Other Functions

• Report anything that needs immediate attention to the appropriate manager
• Work as a cook, prep cook, or dishwasher as needed
• Work with all restaurant staff to best serve the guest
• Assist in maintaining a clean and organized kitchen at all times
• Collaborate with other JHMR departments, including but not limited to Group Sales and Gondola Maintenance, to ensure the success of Rendezvous Lodge. Work with marketing to advance the culinary brand of JHMR

Employees are held accountable for all duties of this job

Competencies

Knowledge, Skills & Ability

• Knowledge of food products and proper handling
• Be able to safely operate all kitchen equipment
• Strong understanding of restaurant work
• Strong ability to coach and develop employees
• Able to multitask on various levels
• Strong understanding of personal hygiene and sanitation techniques as they pertain to restaurant work
• Strong understanding of English language
• Proficient with computers, specifically Microsoft Office Suite
• Ability to learn new software systems

Supervisory Duties

• Direct Reports: 4 full time employees, plus additional indirect reports in all 4 kitchen locations

POSITION TYPE AND EXPECTED HOURS OF WORK

• Must be available to work early mornings, evenings, weekends, and holidays.
• Schedules and hours may fluctuate depending on business need and season.

Work Enviroment

• Work is predominantly performed in an indoor, fast-paced kitchen environment that can expose the incumbent to extreme temperatures from a hot cooking line to cold walk-in coolers and freezers. Many kitchen utensils and machinery are used as well as a variety of food products and cleaning chemicals.

Phyiscal Demands

• Ability to stand on feet for extended periods of time.
• Prolonged periods of sitting at a desk and working on a computer.
• Heavy lifting required up to a minimum of 50 lbs.
• Ability to reach, push, pull, and grasp to stock and set restaurant, make food and beverage product, clean workspace, and serve guests as needed.
• Hearing and ability to receive detailed information through oral communication at a normal speaking level in a crowded, loud restaurant environment.

Required Education and experience

• High school diploma or GED required
• Formal culinary training or the equivalent years of experience required
• Minimum 4 years Culinary and Pastry Cook experience
• Minimum 2 years Culinary or Pastry Leadership
• Servesafe certification or equivalent required

preferred education and Experience

• Previous experience managing fast paced restaurant in a resort tourism location

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.

EEO STATEMENT

Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace.