Executive Chef

1 month ago

Steamboat Springs, United States Harison's Full time
Who this job will appeal to

A  seasoned culinary professional looking for an Excellent place to growOur Associates Love

  • Amazing opportunities for career advancement across HVMG
  • Flexible full-time and part-time schedules
  • Up to 40% earned wages paid BEFORE payday with PayActive
  • Paid Time Off (PTO) and Paid Holidays
  • Full Healthcare Benefits (including medical, dental, and vision coverage)
  • 401k Retirement Plan with a guaranteed 4% match and no vesting
  • Hotel and Food and Beverage Discounts and Perks What you will be doing

    In this role, you will be responsible for administering, planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service. You will direct and oversee all culinary operations, to include, but not limited to, production of all hotel meals, food 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. Work with Director of Food and Beverage to create and implement new menus and individual menu items based on current trends and regional tastes. Interact with guests and clients to assess satisfaction, evaluate trends, address issues and make improvements accordingly. Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation. Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol standards.Requirements

    Requirements include basic reading, writing and math skills with some laundry experience preferred.  You may be required to work nights, weekends, and/or holidays. This job requires ability to perform the following:regularly lift and/or move up to 50 pounds, frequently standing up and moving about the work area, frequently handling objects and equipment to maintain the facility, frequently bending, stooping and kneeling, frequently working in areas of high temperatures around heavy equipment.Education & Experience

    Two year certificate from college or technical school; or equivalent combination of education and experience

    Three (3) or more years of experience as an Executive Chef or Executive Sous Chef at a comparable hotel environment.

    Banquet/Catering experience required

    Strong leadership skills with the ability to effectively lead, motivate and develop othersAn Equal Opportunity EmployerWe provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.  

    Source: Hospitality Online

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