Executive Chef

General Responsibilities Include

• Manage, develop and train staff and ensure that all health regulations, safety standards, culinary expectations and hotel and departmental policies are followed.
• Plan, direct, and supervise the food preparation and cooking activities of their kitchens, managing the varying volume levels to ensure quality and limit waste.
• Develop recipes, portion specifications, and establish standard preparation procedures for all dishes.
• Craft culinary experiences that focus on elevating glamping, constantly seeking to maintain and improve quality.
• Maintain superior knowledge in trends, industry demographics and market focus.
• Determination of purchasing specifications and budgetary allotments for all menu items with preferred vendors
• Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Collaborates with Resort General Manager on restaurant operations, menu planning, business/financial decisions, and supervisory responsibilities.
• Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor budget, inventory control and hiring/counseling as well as California Labor Laws.
• Monitors guest satisfaction, ensuring a memorable experience; Assists guests with special requests as needed.
• Perform any other job-related duties as assigned.

Skills/Knowledge Required

• Strong computer literacy, with knowledge of Word, Excel, and Outlook, Toast
• Read and employ math skills for following recipes
• Exceptional communication skills, passionate, strategic and innovative
• Able to develop strong work relationships with both Guests and Colleagues
• Self-confident, proactive, and able to prioritize and make effective decisions
• Comfortable with cooking outdoors, live-fire barbeque, and multi-tasking production within multiple cooking stations.

Qualification Standards

• Culinary Degree preferred but not required for the right candidate.
• Minimum 3 years’ experience as an Executive Chef in a restaurant, hotel, and/or food and beverage unit with a similar style of dining, capacity, and volume.
• Must have strong managerial experience with operations, logistics, guest service and all other aspects of the F&B operation.
• Strong knowledge of financials, including but not limited to budgeting, forecasting, labor controls.

Must be able to occasionally lift, carry, push, or pull up to 50–60 pounds, including food supplies, kitchen equipment, and inventory items. Frequent lifting is typically under 25–30 pounds. Assistance or mechanical aids may be used when available.

Benefits

• We are looking to hire the most highly qualified people and provide a competitive benefits package which includes:
• Paid Parental Leave
• Health Insurance
• Dental Insurance
• Vision Insurance
• Company Basic Life Insurance
• Company paid Accidental Death & Dismemberment
• Company paid Short-Term Disability
• Company paid Long-Term Disability
• 401k Retirement Plan
• Salary: $95k
• EOS Hospitality is an

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