What are the responsibilities and job description for the Executive Chef - Culinary Operations Manager position at East West Family of Companies?
Position Overview
We are seeking an experienced Executive Chef to join our culinary team at the Viceroy Snowmass. As a key member of our kitchen staff, you will play a vital role in maintaining the highest standards of quality and presentation while delivering exceptional dining experiences for our guests.
Main Responsibilities
- Assist the Head Chef in overseeing daily kitchen operations, ensuring that all dishes meet our high standards of quality, consistency, and presentation.
- Supervise, mentor, and train junior kitchen staff, promoting a positive and productive work environment.
- Contribute to menu planning, helping to create innovative and seasonal dishes that showcase local ingredients and exceed guest expectations.
- Maintain inventory control, ensuring that all kitchen supplies and ingredients are stocked and up-to-date.
- Assist in maintaining kitchen cleanliness and organization, adhering to health and safety regulations.
- Handle food orders and manage kitchen schedules, ensuring seamless communication with front-of-house staff.
- Take responsibility for various kitchen sections, preparing dishes to order and according to specifications.
- Work closely with front-of-house staff to ensure proper communication and a smooth dining experience.
- Implement and enforce kitchen procedures, maintaining high standards of food production and cleanliness.
- Collaborate on menu changes and special event planning, creating unique and memorable experiences for our guests.
Requirements
- Prior experience as a Commis Chef or Chef de Partie in a high-end hotel, restaurant, or resort setting.
- Strong culinary skills, with a passion for quality, presentation, and innovation.
- A positive, hands-on leadership approach, motivating and guiding a team in a fast-paced environment.
- Knowledge of food safety standards and regulations.
- Ability to work well in a team, communicating effectively with both kitchen and front-of-house staff.
- Flexibility and adaptability, thriving in a dynamic and ever-changing environment.
Benefits
- Competitive hourly rate: $28.00 to $30.00 per hour.
Salary : $28 - $30
