Executive Chef

  • Red Jacket Resorts
  • North Conway, Conway, NH, USA
  • Sep 30, 2019
Full time Chefs, Cooks, Food Preparation Workers

Job Description

Red Jacket Mountain View Resort in North Conway, NH -- one of New England's premier vacation destinations -- is looking for the next culinary rising star to make their mark on the White Mountains food scene!We are seeking an Executive Chef with strong resort/hotel experience that includes a minimum of eight years experience as a chef.· Must have strong background in hotel restaurants, banquets, weddings and can handle a staff of 25· The Executive Chef is responsible for overseeing performance and strategy of the outlets and being accountable for meeting food quality standards and financial goals.- This is amazing chance to step up your game and highlight your skills in one of the most iconic resorts in New England.- The primary responsibilities include assigning tasks and priorities,coordinating resources, controlling operating expenses. The Executive Chef is also responsible for the overall management, development, and training of staf fand ensures that all health regulations, safety standards and hotel and departmental policies are followed. Exemplifies the philosophy and mission of Red Jacket Resort· Ability to communicate in a professional manner with the ability to train, support, develop, recruit and retain top talent.· Ability to perform high quality job standards with attention to detail, creativity, speed, and accuracy.· Ability to work well under pressure, be a clear thinker, remain calm and resolve problems using a good judgement.· Must possess the ability to prioritize, organize and follow through in order to meet deadlines and production schedules.· Must demonstrate creative and artistic approaches to plate presentations and research new products and menu items on a regular basis.· Must also demonstrate the ability to direct and lead staff.· Must be able to work well with a team and be willing to assist in all phases of the operation food & beverage outlets for all meal periods as well as special events, group tours, weddings and any other catering events, styles, and recipes being utilized on property.• Ensure that preparation and workstation cleanliness standards are being met and exceeded. • Assist in designing, creating and implementing all menus changes, additions or modifications for all outlets. • Accurately calculate food and plate costs and percentages, as required. • Conduct inspections for restaurant outlets to ensure that Departmental Sanitation and Health Department policies and procedures are being implemented and followed. • Direct, manage, evaluate and monitor the performance of the culinary team. • Assist in operating the Food & Beverage departments in accordance to the department and company policies and procedures. • Oversee the leadership, evaluation, scheduling and coaching of the performance of the assigned personnel, leadership team and support members. • Review and approve any evaluations for the back-of-the-house Team Members. • Provide input on purchasing decisions for all product. • Conduct meetings with the back of the house Team Members to ensure that issues and concerns are being addressed regarding the kitchen or any other related departments. • Assist the Director of Food & Beverage in establishing budget goals and objectives, monitoring financial aspects of the Department and developing effective cost controls for the entire department. • Ensure that the physical property and equipment are protected, maintained, and utilized efficiently and effectively. • Understand financial reports and apply the information in a timely and practical fashion to improve the operations. • Assist in implementing operating strategies within the Food & Beverage department. • Perform all other duties as assigned, delegated or directed. · Average covers daily; two F&B restaurants(350 breakfast, 100 lunch, 250 dinner daily plus 150-300 meals at the Water Park restaurant.)