EXECUTIVE CHEF

The Executive Chef is responsible for overseeing the overall management and operation of the Food & Beverage department.

ROLES AND RESPONSIBILITIES

• Create/ oversee the creation of menus and execution of the same
• Scheduling, training, and managing kitchen staff
• Communicating effectively and maintaining a close working relationship with the General Manager as well as the kitchen management and lodge leadership teams
• Actively supporting internship program
• Defining, costing, and pricing all restaurant and tavern menus
• Managing department profitability
• Coordinate and execute catering functions and special events
• Establish structured processes & enforce restaurant standards, programs and procedures
• Training and ongoing oversight in food quality, cleanliness & hygiene standards
• Maintain kitchen equipment and supplies
• Provide necessary reports for Management
• Review and report on kitchen staff hours
• Actively managing day-to-day labor and overtime
• Monitoring actual and theoretical food costs
• Improve profitability