Executive Chef

TITLE: EXECUTIVE CHEF

DEPARTMENT: KITCHEN

REPORTS TO: GENERAL MANAGER

Sun Lodge and Migis Hotel Group is looking for an Executive Chef for the GRAND OPENING of The Trailhead Restaurant as well as leading all hotel culinary operations. The Sun Lodge, located at the foot of Mt. Bromley, is nearing the end of extensive renovations and will be opening this December. Are you looking for a great work environment, with a great company, with a newly outfitted kitchen where you can let your creativity shine? Apply and let's talk.

JOB SUMMARY:  

The Executive Chef  at Sun Lodge will be responsible for the oversight of all aspects of Sun Lodge kitchen operations, in particular inventory control, food purchasing, sourcing ingredients, supplies and equipment, as well as assuring that standards for every item served are understood and implemented efficiently by F & B staff. The Executive Chef will assume the responsibility for the training of kitchen staff and food preparation, and will require both time cooking and prepping food as well as the management items listed. This is a leadership position, where he or she will strive to motivate the culinary team at Sun Lodge to provide our guests with an excellent and memorable dining experience.

 SUMMARY OF ESSENTIAL JOB FUNCTIONS:

• Bring out the highest levels of skill in the kitchen staff in order to promote an excellent level of quality and creativity in the cuisine

• Lead with a proactive, not reactive, leadership style through continuous coaching and counseling sessions.

• Develop and execute effective training procedures for the staff to promote greater consistency and increased productivity

• Create systems and standards to see that recipe and preparation procedures are in place for every meal from the breakfast café to The Trailhead restaurant dinner service.

• Oversee the preparation and execution of menu items to ensure consistency and uphold the standards in quality for each dish.

• Participate in, lead, or arrange daily line-ups with front of house. Work closely with the front of house to improve their menu knowledge and ability to give constructive viewpoints and feedback to elevate service standards.

• Work with the Front of House Manager to provide detailed descriptions of all dishes along with a list of recipe ingredients and dietary restriction flags.

• Maintain consistent communication with the GM and front office to ensure awareness of business levels, scheduled groups and activities, and guests’ special needs and requests

• Maintain standards of cleanliness, sanitation, and safety as required by MEMIC, OSHA and the VT Department of Health and Human Services

• Be responsible for the general maintenance and upkeep of all kitchen equipment.

• Protect the assets of Sun Lodge and the Migis Hotel Group

MINIMUM REQUIREMENTS:

• Minimum 5 years as a cook in a similar property. A work history that includes working in seasonal operations and of multiple seasons in same operation a plus

• Thorough knowledge of hotel food and beverage operations and preparation techniques, and a clear understanding of the food service operations as communicated by the General Manager

• Suitable mathematical abilities in order to determine and track inventory, and to understand controls and menu costing

• Ability to communicate in English, both orally and written, with guest and employees, with high levels of patience, tact and diplomacy

• Must have strong leadership skills, earning the respect of peers and staff, not demanding it

• Must be able to multi-task and anticipate the needs of the operation and the guests

• Must be able to manage complex situations, recognize the need for change and navigate through it

• Must be able to work under pressure and deal with stressful situations 

• Must be a team player, able to build and maintain strong working relationships with all other members of the management team

• Must be able to change activity frequently and work with constant interruptions

ABILITIES REQUIRED

Physical requirements include the ability to lift and carry up to 50lbs.

Walking, bending, stooping, reaching and standing 95% of the shift.

Working in extreme temperatures at both inside and outside stations.

Frequent hand-washing

Schedule will very according to operational needs, but regularly includes evenings, weekends, and holidays.

Hazards include but are not limited to cuts from knives and slicers, burns, exposure to raw meat, poultry, seafood, and produce, slips, and stripping

DISCLAIMER

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.  They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified.  All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.