Executive Chef | Rustic Fine Dining | Montana

Job Description

Job Description

DESCRIPTION :

The nationally recognized Hotel situated alongside the beautiful Missouri River in historic Fort Benton, Montana, is searching for an experienced hands-on Executive Chef for their destination, fine dining restaurant. This opportunity is ideal for a chef desiring a position with creative menu control, access to exceptional regional ingredients, who possesses a high level of creativity, and desires to live in a rural Montana community. This legendary landmark hotel and restaurant has a rich history as a premier destination and requires a culinary professional able to continue building upon that reputation. The ideal candidate would have experience as an executive chef in a fine dining establishment, or seasoned sous chef desiring an opportunity to build upon their experience and industry acumen.

KEY RESPONSIBILITIES :

• The EC provides day-to-day leadership, direction, and management for all back-of- house staff (3-8, depending on season) and is responsible for profitability and efficiency in all aspects of the operation. Always leading by example in the demonstration of professional behavior and attitude to ensure that a hospitable, and positive environment is maintained for both clients and team members.
• The EC is the face of the restaurant and should be comfortable interacting with restaurant and hotel staff, guests, media, and vendors in a positive professional manner both in and outside of workthis is a small town, you will be the face of the restaurant, and there as an expectation youll rise to the professionalism required to do so.
• The EC is a working chef on a nightly basis. Leading by example, he or she is responsible for all food, Back-of-the-House (BOH) operations and persistently seeking ways to develop and grow staff abilities and knowledge to ensure that all food and service is consistently outstanding.
• The EC must have experience in meeting financial goals. He / she is adept at creating and managing spreadsheets, creating menus, scheduling staff, and controlling food purchasing, portioning, and waste. Must be computer literate, with a broad knowledge of point-of-sale use and management, preferably with experience across multiple software and hardware platforms. The EC will be responsible for accident prevention, training and retention of staff, and sanitation and safety standards. Maintaining full compliance of all county state and federal regulations, leading a well-organized, clean, and safe facility. As this is a remote location, it is helpful for the EC to be mechanically capable with the ability to troubleshoot equipment and facility issues in a timely manner. Must have the ability to work through often complex situations while maintaining a calm objective demeanor.
• The EC works with and reports directly to the owners of the Hotel, working in partnership to build upon the brand and vision for the future of the company. Applicant should understand that, although the hotel / restaurant are open year-round, the bulk of business historically happens in the Summer High Season (June-September); there are future plans to expand into the shoulder seasons and Winter monthscreativity and a willingness to assist in that planned growth with the owners is encouraged and expected.

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS :

BENEFITS :

Salary and benefits compensation DOE, includes Profit Sharing, Housing, Base Salary up to $60,000)

Salary : $80,000 - $100,000