Chef de cuisine exécutif

Full benefits including medical, dental, vision; Work with local farms and vendors in creating a memorable menu for our guests.
Leading our outstanding culinary team at Grouse Mountain Lodge to provide our guests with unforgettable experiences 
Execute development and planning of concept of service, policies, procedures and menus for food outlets and banquets
Uses available data to properly determine food, labor, and overhead costs, and works with members of the Finance and RevMax team to determine appropriate menu pricing options, including daily rates and specials
Reviews menus on a regular basis, updates food costing for recipes and adjusting menu items as appropriate to ensure creativity, quality and efficiency
Plans or participates in the design and engineering of all GML menus, sharing ideas and menu planning with chefs in other Glacier Park Collection F&B units.
Ensures locally-sourced ingredients are utilized when possible, and that relationships with local providers are established and maintained
Coordinates with all F&B team members to ensure proper labor management, work schedules, and assignments of tasks to ensure efficient, high quality, economical and timely food production
Works closely with and supervises B-O-H staff in the Grouse Mountain Lodge (GML) food & beverage department.
Carries out a variety of F&B supervisory responsibilities including the interviewing, hiring, training, timekeeping and performance management of the culinary team
Ensures efficient inventory and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and complexity of menu
Estimates food consumption and purchases or requisitions foodstuffs and kitchen inventory accordingly
Supervises GML prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement
Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality
Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate
Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices
Works closely with People & Culture staff to create and implement reward and recognition programs for F&B teams, and to drive a high level of staff engagement
Ensures that nutrition specifications and sanitation standards are established and maintained for all restaurants
Travels to other area food and beverage outlets as needed to benchmark gather ideas for overall improvement
Minimum 3 years of experience with menu costing, inventoy control, menu engeering, staff management
Minimum 2 years of experience in a high-volume restuant, banquet and wedding catering environment
Experience working in a seasonal environment with diverse teams
Experience with Microsoft Office tools (eg: Excel, Teams), 7shifts, ADP, D365
Strong “can-do,” attitude with willingness to be flexible and adaptable.
Strong commitment to building positive working relationships.
Willingness to work with a geographically dispersed team in a seasonal environment.
Hospitality and service-focused mindset including the need to work successfully with both internal and external partners.
You’ll spend your days in and around our hotel in Whitefish, Montana
Glacier Park Collection is a non-smoking, drug-free environment.
Our home is filled with trees, lakes and blue-bird skies; Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons.
Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics.
 
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