Executive Chef

Description

Lake Mission Statement:

The mission of Lake Junaluska is to be a place of Christian hospitality where lives are transformed through renewal of soul, mind and body.  

Located in the Smoky Mountains of Western North Carolina, Lake Junaluska plays a vital role by providing a location for training and renewal.  Each year Lake Junaluska will host over 200,000 guests who are engaged in spiritual training, recreation or renewal events and activities.  Our guests include religious, non-profit and secular groups.  We are also a residential and vacation community. 

Summary:

This position serves as a critical link between the details received from the group sales coordinator and food service staff at each location. Working with and motivating staff to continually improve the quality of food and service, with a constant focus on presentation, is an essential component of the daily operation. Leadership provided by the Executive Chef determines the department’s ability to provide “Exceptional Christian Hospitality” and ultimately enhances the reputation of Lake Junaluska.

Essential Functions

• Create a constant team emphasis on food presentation through garnishing as well as the importance of tablescaping for buffets, receptions, breaks and special events, with a continued emphasis on food quality.
• Constantly focus on details of every meal to present the best possible outcome for each and every event.
• Be professional and understanding when working with guests’ last minute requests with a can-do attitude while representing Lake Junaluska on a daily basis.
• Develop and maintain standardized recipes for a consistent food quality.
• Ensure best possible food service and quality for guests.
• Work with the Dining Room Manager to review an advanced calendar and determine table top needs (dishes, silverware, glasses etc.), well before the arrival of large/high demand groups, so items can be in-house 
• Monitor inventory daily, dating and rotating of food and work toward eliminating waste and spoilage in all products, as well with other food locations across the campus.
• Prepare and submit orders to vendors on an as needed basis, as dictated by meal count sheets for in-house guests, and special events as specified on Banquet Event Orders (BEOs).
• Keep inventory stocked and stored in each kitchen properly according to health standards, food needs and demands.
• Must be able to effectively and positively work with other employees in the food service department and able to work with other departmental supervisors and managers during high demand and stressful situations.
• Responsible for training of dishwashers, prep cooks, and cooks, etc. and able to fill in as needed.
• Work in all areas of the food service operation as needed, working closely with on-site contacts, to oversee all aspects of catering events across the grounds throughout the duration of the event.
• Oversee daily cleaning as well as care of equipment, keep food stored properly and safely to meet health standards and maintain Grade “A” Health Certificate.
• Comply with all safety policies, practices and procedures. Report all unsafe activities to your immediate supervisor.
• Carry out other duties as assigned.
• Act in a professional manner that reflects the character and integrity of the organization’s standards and goals.
• Wear and maintain Lake Junaluska staff uniform.
• Supervises, schedules, manages and directs the selection, training, development, appraisal and work assignments of kitchen personnel.
• Manage and control production with a minimum of overtime, to keep costs at a minimum, but satisfy needs of guests and calendar events.
• See that all staff abide by policies and procedures outlined in the employee handbook.

Qualifications

Knowledge, Skills and Abilities

• Associate’s degree (A.A.) or equivalent from two-year College or technical school; or one to three year’s related experience and/or training; or equivalent combination of education and experience with kitchen manager experience, with an emphasis on presentation/garmache, as well as front of the house experience.
• Must be able to interact with guests in a positive manner, while dealing with difficult, stressful situations. 
• Must be ServSafe certified or have the ability to be certified within the first 60 days.
• Ability to read and comprehend documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Write routine reports and correspondence.
• Ability to solve practical problems.
• Computer Skills: Basic computer skills including electronic mail, work processing, spreadsheet, graphics, etc.
• Math Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
• Organizational Skills: Must be able to prioritize, organize, multi-task and delegate assignments.

Working conditions

• Well-lighted, heated and non air-conditioned indoor dining room setting with adequate ventilation. 
• Physical Demands:  able to lift, carry or move items up to 50 pounds, standing for prolonged periods of time), walk, sit, reach (occasionally above head for trays, boxes, etc.), and manual dexterity sufficient to work with the fingers and perceives attributes of objects and materials.  
• Moderate physical activity performing somewhat strenuous daily activities of a primarily food service nature, moderate to loud noise (food service equipment).
• Vision: clear, close and distant vision to be able to monitor staff, kitchen area and read menus.
• Hours: Monday thru Sunday; days/night/weekends/holidays and any overtime as required, especially during summer season often in excess of 60 hours per week.

Lake Junaluska is an Equal Opportunity Employer