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Executive Chef
2 months ago
About the Role
Sage Hospitality Group is seeking a highly skilled and experienced Executive Chef to join our team at a new property in Breckenridge. As a key member of our culinary team, you will be responsible for leading the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel.
Responsibilities
- Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment that conforms to all standards and regulations.
- Position is responsible for long and short-term planning and day-to-day operations of the kitchen and related areas.
- Recommends menu and procedural changes to ensure a consistent, quality product.
- Recommends the budget and manages food and labor costs within approved budget constraints.
- Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
- Manage associates and managers in the kitchen in order to attract, retain, and motivate the employees while providing a safe environment.
- Plan and manage the procurement, production, preparation, and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.
- Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets/exceeds federal, state, corporate, and franchise standards and regulations.
- Develop, recommend, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives.
- Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
- Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
Requirements
- More than two years of post-high school education, but less than a degree from a four-year college.
- Five to ten years of employment in a related position with this company or other organization(s).
- Advanced knowledge of the principles and practices within the food profession.
- Oral and written communication skills.
- Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.
- Must have excellent vision, for safety reasons.
- Must have moderate speech communications skills to communicate with other employees.
- Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.
Physical Demands
- Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift.
- Carrying, ranging from clipboard to food products to small equipment.
- Kneeling - during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.
- Full mobility is required in order to usually inspect and monitor the kitchen environment.
- Continuous standing - while expediting, or cooking, or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.
Environment
Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
