This site uses cookies. To find out more, see our Cookies Policy

Resorts - Executive Chef - Shenandoah in Shenandoah, VA by Bluegreen Vacations

Date Posted: 1/13/2019

Job Snapshot

Job Description

Purpose:

The purpose of the Executive Chef is to manage the daily operations of the kitchen and all food related areas. This position is responsible for menu planning, ordering and controlling food purchases and costs, food quality, timely expedition of food, consistency of products, inventory pars, monthly inventory, hiring, training, supervising, motivating and disciplining kitchen staff, maintaining health department guidelines, cleanliness of kitchen, creativity in specials and new ideas, also creating proper working relationships between the front of the house employees, bar employees and kitchen employees.

Responsibilities:

Associate Management
• Responsibilities include hiring, training, and continued development of all staff. Perform appraisals of all staff as outlined in SOP’s. Coach, counsel, and develop all staff. Organize monthly meetings and perform follow up to all staff. Scheduling to meet the needs of the resort.
• Inventory Management
• Manage the kitchen inventory to attain the highest yield per F&B objectives. Conduct daily yield inventory. Train all kitchen employees on proper ordering procedures. Daily ordering and receiving of food products.
• Guest/Owner Satisfaction
• Ensure the satisfaction of all guests by implementing and maintaining proper Guest/Owner satisfaction communication programs. Maintain the resort comment card and other grading system standards. Creating new ideas and specials.
• Sanitation Management
• Maintain all Health Department guidelines. Supervision of restaurant staff to ensure the kitchen is maintained in a clean and orderly manor at all times.
• Reporting and Communication
• Create and maintain inventory reports for management review. Communicate results to appropriate parties.

Job Requirements

Requirements:

• Associate degree or two-year technical certificate
• 5 years line cook and 3 years Chef / Kitchen manager.
• Culinary Degree/Certificate. Company policies must be outlined and followed at all times. Must be able to supervise a staff of 6-10 associates. Knowledge of Micros systems is preferred but not required.
• Must have follow-through process on short-term and long-term programs. Multi-tasking skills are needed. Self-starter / able to work independently. Strong communication and interpersonal skills. Flexibility to deal with ever- changing situations

Check out our similar jobs

  1. Restaurant Manager Jobs
  2. Kitchen Manager Jobs