The Oxley House Cocktail Bar and Restaurant located in the Tygart Hotel in Elkins, WV, is seeking a dynamic and experienced Executive Chef to oversee daily kitchen operations, ensuring an exceptional guest experience. 

Compensation: $65,000, per year salary

Benefits Package:  Full-Time Team Members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and other employee discount benefits through our HR-provider LL Roberts.  

Job Description:

As the Executive Chef, you will fill a vital role by directing and supervising food preparation for all food outlets of and ensures the highest-level quality and consistency as relates to food handling, food quality and food presentations while maintaining established operational standards. You will also fill a leadership role in supporting financial goals by assisting in the daily operations of the restaurant and/or other areas of the Food and Beverage and Banquet departments. You will ensure the highest quality of product and service standards to ensure guest satisfaction and maximize revenues and profitability. This position reports to the General Manager. 

Responsibilities: 

• Practices Lean Management principles as an integral part of the operation.
• Develops and implements creative, innovative, and high-quality menus; reviews and
  changes menu as needed.
• Oversees all food preparation, production, and presentation; ensures that recipes are
  followed and preparation and presentation are adhered to consistently.
• Prepares a variety of cuisine utilizing skill and creativity.
• Standardizes production recipes to ensure consistent quality of accepted samples; plans production schedules and supervises production line.
• Assists staff with job functions as needed to ensure optimum service to all patrons. 
• Resolves all patron complaints related to food.
• Maintains food and beverage history including but not limited to sales mix and history,
  actual/potential costs, and production time.
• Possesses and maintains a thorough understanding of the industry and stays abreast of
  industry trends; communicates/incorporates information to assure the kitchen remains
  current.
• Possesses and maintains a thorough knowledge of wines offered in restaurant and wine/food
  pairings.
• Represents restaurant at outside functions as needed.
• Ensures all kitchen and food operations are in compliance with all legislated health and
  licensing guidelines; ensures adherence to all health and safety regulations and procedures.
• Develops, implements, and monitors department budget; manages expenses within
  approved budget constraints.
• Requisitions and/or purchases all food products; completes food production records and
  costs menus on a regular basis.
• Prepares accurate and timely reports as required.
• Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and
  workflow.
• Assigns duties and monitors the quality of work; assures staff conforms to organizational
  policies and procedures and safety regulations.
• Provides day-to-day guidance and oversight of subordinates; actively works to promote and
  recognize performance.
• Keeps up to date on overall activities of the team, identifying problem areas and taking
  corrective actions.
• Performs other related duties as assigned by management.

Qualifications: 

• A minimum of 3 years of experience in a Supervisory in Food and Beverage Department.
• 5 or more years of progressive experience in high volume Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with 3 or more years of progressive experience in successful F&B service industry.
• Be incredibly friendly, customer centric, love to smile and radiate a positive and accommodating attitude while interacting with customers.
• Current knowledge of regional and national trends in food and beverage.
• Thorough knowledge of all food preparation techniques and styles.
• Demonstrated proficiency in supervising and motivating subordinates.
• Basic competence in subordinates’ duties and tasks.
• Good judgment with the ability to make timely and sound decisions.
• Must be able to speak, read, write, and understand English. Bilingual skills a plus.
• Commitment to excellence and high standards.
• Passion, enthusiasm, focus, creativity, and a positive outlook.
• Versatility, flexibility, and a willingness to work within constantly changing priorities with
  enthusiasm.
• Acute attention to detail.
• Strong organizational, problem-solving, and analytical skills.
• Professional appearance and demeanor.
• Charismatic and willing to be a spokesperson for the restaurant.
• Ability to manage priorities and workflow.
• Ability to effectively communicate with people at all levels and from various backgrounds.
• Proficient in Microsoft Word, Excel, and Google Applications.

Additional Information:

Please note this job description is not a comprehensive listing of activities, duties or responsibilities required for this job. Standard Operating Procedures, Training Checklists, and Departmental Handbooks will be provided to ensure the associate is trained in all duties and responsibilities of the position. Duties, responsibilities, and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies, we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, citizenship, marital status, or disability.

About the Company:

Up to Par Management | Taylor Hospitality is a leading club and hospitality management company specializing in golf, country club and hospitality operations. Up to Par Management | Taylor Hospitality is a growth-oriented company providing opportunities for its partner clubs and associates.

Up to Par Management | Taylor Hospitality exists to create success for its clubs and hotels through a philosophy of continuous improvement, operational excellence and flawless execution achieved through a culture of financial discipline, safety, and community and environmental stewardship that develops and delivers innovative solutions for its customers while providing a dynamic and challenging environment for its associates.