Executive Chef

{"h2": "Executive Chef Opportunity at The Grand Summit Hotel at Attitash", "br": "", "p": "We are seeking a highly motivated and creative Executive Chef to join our Culinary team at The Grand Summit Hotel at Attitash. As the only ski-in, ski-out access on Attitash Mountain, our hotel offers a unique opportunity to showcase your culinary skills in a scenic and dynamic environment.", "h3": "About The Grand Summit Hotel", "br": "", "p": "The Grand Summit Hotel at Attitash, managed by Hay Creek Hotels, offers 143 guest rooms, suites, and fully equipped studios with resort-condo amenities including outdoor heated pool and fitness center, reading and game rooms, dining outlets, and meeting space. Our hotel is a popular destination for business meetings, retreats, and live events, as well as a favorite among locals and visitors alike.", "h3": "About The Tap House Restaurant", "br": "", "p": "The Tap House is our signature gastropub, featuring locally sourced oven roasted pizza, microbrews, and craft cocktails. Our menu is designed to appeal to a wide range of tastes and dietary preferences, and our team is dedicated to providing exceptional service and a welcoming atmosphere.", "h3": "Job Summary", "ul": [{"li": "Design and implement creative, cost-effective menu items that showcase local ingredients and appeal to our diverse customer base."}, {"li": "Work closely with our Sales team to develop event menu packages and ensure seamless execution of large-scale events."}, {"li": "Standardize production recipes to ensure consistent quality and train staff on proper execution and presentation of all dishes."}, {"li": "Assume responsibility for food rotation, inventory management, par levels, and ordering/receiving to ensure efficient and cost-effective operations."}, {"li": "Develop and maintain relationships with local suppliers to ensure timely delivery of high-quality ingredients."}, {"li": "Estimate food consumption and place orders accordingly to minimize waste and optimize inventory levels."}, {"li": "Develop and implement a training program for new hires and ongoing training to ensure all staff are equipped to provide exceptional service and quality food."}, {"li": "Establish presentation technique and quality standards to ensure a consistent and appealing dining experience."}, {"li": "Lead and manage holiday culinary operations, including menu planning, inventory management, and staff scheduling."}, {"li": "Supervise kitchen personnel, including training, hiring, discipline, performance reviews, and wages."}, {"li": "Monitor and stay within budget to ensure financial sustainability and profitability."}, {"li": "Oversee inventory of stations, control quality of food, avoid waste, and ensure proper rotation and utilization."}, {"li": "Monitor and approve overtime, submit confirmation of payroll for kitchen staff."}, {"li": "Coordinate with F&B Director on kitchen workflow and expediting to ensure a smooth-running operation."}, {"li": "Monitor employee performance and issues, and administer progressive discipline when necessary."}, {"li": "Handle all necessary paperwork related to this position, including discipline reports, evaluations, and payroll."}, {"li": "Act as a hands-on team member, regularly working as a culinary team member as needed based on staffing levels and business demand."}], "h3": "Requirements", "ul": [{"li": "High School diploma or equivalent"}, {"li": "2-3 years of recent culinary management experience in a high-volume, full-service restaurant"}, {"li": "Previous staff management experience preferred"}, {"li": "Experience in Banquet/Event execution preferred"}, {"li": "Creative, innovative, and inspired to develop new and intriguing menu items designed for appropriate clientele"}, {"li": "Demonstrate a positive, upbeat, and customer-focused attitude"}, {"li": "Experience in inventory control and cost management preferred"}, {"li": "Flexibility to work nights or mornings, weekends, holidays, and busy seasonal days"}], "h3": "Benefits", "ul": [{"li": "Insurance Benefit package, to include Company-funded Medical, Dental, Vision, Life, Disability, Accident, and Critical Illness"}, {"li": "Competitive Salary/Wages"}, {"li": "Competitive Paid Time Off Structure including Vacation, Sick, Holiday Pay, Jury Duty Leave, and Bereavement Leave"}, {"li": "Standard Annual Performance/Salary Reviews"}, {"li": "Merit and Cost of Living Adjustments"}, {"li": "Complimentary Meals Daily"}, {"li": "Free Parking"}, {"li": "Employee and Friends & Family Lodging Discounts"}, {"li": "Discounts at specific property partners"}, {"li": "50% Discount when Dining at any HCH Property"}, {"li": "Industry Discounts through Working Advantage"}, {"li": "Supportive, open-door policy work environment"}, {"li": "Work Culture that is fun, energetic, and motivating"}, {"li": "Employee Recognition Program"}, {"li": "Accelerated Career Advancement"}]}