What are the responsibilities and job description for the Resort Executive Chef position at One Haus Recruiting?
About the Role:
We are seeking a visionary Executive Chef to lead the culinary operations of a prestigious luxury resort in Telluride, CO. This is an extraordinary opportunity to shape the resort's culinary identity, create innovative menus that showcase seasonal and local ingredients with a focus on alpine cuisine (hearty, rustic), and inspire a high-performing kitchen team.
- Culinary Leadership: Oversee kitchen operations, ensuring exceptional quality and consistency in every dish. Manage menu development, food preparation, and kitchen staff performance.
- Menu Innovation: Design seasonally inspired menus that reflect a commitment to sustainability, farm-to-table practices, and the preferences of discerning guests.
- Team Development: Lead, mentor, and inspire the culinary team, fostering a culture of collaboration and excellence. Provide ongoing training to ensure professional growth and skill enhancement.
- Operational Excellence: Monitor food quality, inventory, and safety protocols, maintaining the highest standards of cleanliness and efficiency in the kitchen.
- Guest Engagement: Focus on guest satisfaction by addressing feedback, accommodating dietary needs, and crafting memorable culinary experiences.
- Budget & Cost Management: Oversee food and labor budgets, implement cost control measures, and optimize purchasing to balance quality and profitability.
- Collaboration: Partner with other departments to plan events, develop promotions, and maintain the resort's elevated brand standards.
Key Responsibilities:
- Culinary Leadership: Oversee kitchen operations, ensuring exceptional quality and consistency in every dish. Manage menu development, food preparation, and kitchen staff performance.
- Menu Innovation: Design seasonally inspired menus that reflect a commitment to sustainability, farm-to-table practices, and the preferences of discerning guests.
- Team Development: Lead, mentor, and inspire the culinary team, fostering a culture of collaboration and excellence. Provide ongoing training to ensure professional growth and skill enhancement.
- Operational Excellence: Monitor food quality, inventory, and safety protocols, maintaining the highest standards of cleanliness and efficiency in the kitchen.
- Guest Engagement: Focus on guest satisfaction by addressing feedback, accommodating dietary needs, and crafting memorable culinary experiences.
- Budget & Cost Management: Oversee food and labor budgets, implement cost control measures, and optimize purchasing to balance quality and profitability.
- Collaboration: Partner with other departments to plan events, develop promotions, and maintain the resort's elevated brand standards.
Qualifications:
- Proven experience as an Executive Chef or senior culinary leader in a luxury resort, boutique hotel, or fine dining establishment.
- Expertise in modern and traditional cooking techniques, with a strong focus on seasonality and sustainability.
- Demonstrated ability to manage kitchen operations, control costs, and lead high-performing teams.
- Calm, organized demeanor in high-pressure environments, with excellent communication and interpersonal skills.
- Culinary degree or equivalent professional training preferred.
Compensation & Benefits:
- Salary Range: $120,000 - $150,000 annually (DOE)
- Bonus Potential: 15%
- Comprehensive Benefits Package:
- Paid time off, sick and safe leave
- Medical, dental, and vision insurance
- 401(k) plan with employer contribution
- Health and flexible spending accounts
- Employee Assistance Program
- Employee discounts and wellness reimbursement programs
Salary : $120,000 - $150,000
