Resort Executive Chef - Year Round

Jackson Hole Mountain Resort 

JOB DESCRIPTION 

Position Title: Resort Executive Chef

Department: Food & Beverage

Classification: Year Round

GENERAL PURPOSE

The Resort Executive Chef is responsible for the supervision of all Resort Culinary Operations to ensure the Food & Beverage department is providing a superior dining experience for all JHMR guests and achieving both department and company-wide goals.  

ESSENTIAL FUNCTIONS

• Responsible for the creation, implementation and update of all Resort Culinary policies and procedures. This will include but not limited to operating manuals, order guides, par sheets, inventory guides and job descriptions for all positions.
• Develop all menu items and supported recipes for every JHMR Food & Beverage outlet.
• Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.
• Responsible for consistent delivery of high quality product, presentation and service in all aspects of the culinary operations of JHMR.
• Responsible for health inspections, restaurant cleanliness, maintaining health code standards and consistent sanitation through out all outlets and kitchens.
• Responsible for ensuring proper hiring, training, supervising, and evaluating of all Culinary team-members. 
• Day to day management of all Resort Culinary operations including food cost, labor cost, ordering and inventory procedures.
• Responsible for communicating with Assistant F&B Director, other F&B venues, other departments, to assure quality product, services, logistics and strong relations with the entire company.
• Responsible for the Culinary team’s Sustainability Initiatives as directed by the F&B Director.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Work alongside Food & Beverage Distribution Center to ensure food products are received, processed, and distributed across the outlets in a safe and timely manner. 
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Maintains kitchen budget.
• Sets prices for food items on the menu.

OTHER FUNCTIONS

• Responsible for BOH safety issues, ranging from County health codes to OSHA regulations.
• Work with Asst. F&B Director and F&B Director in developing budget for back of house operations. 
• Assist with physical inventory process
• Work with groups and internal departments to organize events.
• Works in any capacity within any of the restaurant locations as needed, while also ensuring proper staffing levels to operate all outlets.
• Performs any other duties that may be assigned.

-- Employees are held accountable for all duties of this job--

Competencies

KNOWLEDGE, SKILLS & ABILITY

• Excellent guest service abilities with a commitment to high quality service standards.
• Strong leadership and management skills with ability to motivate staff and develop an effective team culture.
• Excellent verbal and written communication skills.
• Strong computer abilities with a proficiency in Microsoft Office Suite and ability to learn new software systems for inventory management, point of sale, budgeting, etc.
• Organized with strong attention to detail.
• Strong understanding of kitchen equipment to ensure proper use and maintenance.
• Business acumen with capability to manage to a budget and understand restaurant financials. 
• Works well under pressure and deadlines; ability to multitask.
• Ability to maintain budgets and manage inventory.
• Strong understanding of POS and inventory management software
• Thorough understanding of company policies and practices.

Required Education and experience

• Formal culinary training required
• Minimum 5 years of culinary management experience
• Minimum 3 years of experience in catering/banquet culinary operations 
• Bachelor’s degree in Hospitality, Business Management, or related field preferred, but less formal education with more on-the-job experience may be substituted.
• Previous experience managing fast paced restaurant in a tourist location
• Previous experience in a Multi-Unit Management position.
• Serve safe certification

Note:  This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.

EEO STATEMENT

Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace.