What are the responsibilities and job description for the Executive Chef position at {verdigreen} hotels & residences?
Your Destination
Located in New London, New Hampshire, a small yet vibrant community 90 minutes from Boston are The New London Inn and Inn at Pleasant Lake, about 1.5 miles apart. Each property has its own restaurant, each cherished by the community and sought after by visitors and destination seekers.
The Oak Room, New Hampshire’s premier chophouse, is located on a 4.5 acre property on Pleasant Lake, complete with 2 dining rooms, a Parlor Room, a charming barn, and an expansive event lawn, home to several wedding celebrations and special events throughout the year. The dining experience is top notch and memorable, offering an a la carte steak house format menu as well as a small bites menu in the parlor room. The daily breakfast offering gives each guest at the Inn an opportunity to jump start their day with a wholesome, delicious offering.
The Elms Restaurant & Bar is an upscale casual restaurant celebrating the flavors and spirit of the Lake Sunapee Region through soulful, technique-driven cuisine, craft cocktails, and genuine hospitality. The Elms is centrally located along Main Street in the heart of charming New London, New Hampshire, within the historic New London Inn, just steps from Colby-Sawyer College, the New London Barn Playhouse and Pleasant Lake. Summer features lake life at its finest, while winter offers an abundance of outdoor activities, including skiing at two of New Hampshire's largest ski mountains.
Your Job, in our Words
As the new Executive Chef, you’ll be responsible for overseeing an enthusiastic and friendly team, ensuring we offer our guests a top-notch dining experience. We’re looking for an experienced chef who is committed to the creation and execution of exceptionally crafted food, motivated by an unwavering sense of hospitality, and driven to ensure each guests’ experience guarantees their return. One whose competitive spirit fuels a need to maintain a well-organized, profitable operation, sustained through clearly mapped out systems and expectations. Above all else, they will inspire and mentor our team to achieve greatness, every day.
For all the exceptional skills you bring to the table, you’ll receive highly competitive pay and benefits, all while collaborating with a team of motivated-to-make-it-happen coworkers who share a passion for memorable experiences and caring service. In joining you’ll become part of the Green Heart Hospitality family of places to stay, dine, celebrate and seek adventure — with many opportunities for professional and personal growth.
You Matter
It all runs from you. The spirited, passionate, authentic you - with your distinct background, gifts, experiences, and unique persona - is fully welcome, and important here. Because we know that when people can be themselves at work, they shine. We also know that work is not life, but that the best work enhances life. So your work-life balance is important to us. You should honor your day off, make it holy. And when you are present, be present. Guests feel it; staff feels it, you'll feel it too.
What You'll Do
Use your experience and knowledge of food industry trends, classics, and seasonal ingredients to create an exciting, innovative, and delicious seasonal menu! Lead daily operations with efficiency, integrity, patience, awareness, and compassion. You'll own team leadership, communication, training, development, and problem resolution all the while providing outstanding service to our guests along the way. You'll act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.
Some of your responsibilities include:
● Serve as a Department Head to provide leadership and set standards of culinary excellence
● Work with Property leadership and Ownership in planning, implementing, and supporting new concepts and activations
● Develop fresh and on-concept menus, accompanied by finely tuned recipes, costed to ensure target margins across multiple concepts and venues, as well as banquet and catering events.
● Make sure all food products are consistently prepared and served according to recipes, portioning, and cooking standards.
● Actively contribute to a work environment that emphasizes positivity, balance, enthusiasm, exceptional service, and teamwork
● Hire, train and supervise staff that will be an asset to the team
● Develop and mentor future leaders through example and accountability
● Establish on-going training for front and back of house team members
● Stay current on developing trends in the restaurant industry
● Create, institute and uphold systems to ensure smooth, consistent operations
● Support exceptional front-of-house guest service through training, education, and effective communication
● Participate in on-site and off-site property marketing events and trade shows
● Collaborates with other Departments to ensure a seamless guest experience
● Set cleaning standards, maintain clean working environments, and ensure kitchen staff maintains sanitation levels.
● Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
● Establish order guides, direct product ordering, and collaborate with local vendors and producers to select best product-for-value needs based on menu, seasonality, and market demand
● Monitor inventory and purchasing supplies and food from approved vendors
● Direct and assist staff in meal preparation, creation, plating, and delivery
● Identify and introduce new culinary techniques
● Responsible for meeting financial targets while achieving food quality and service objectives.
● Fully understand and follow all regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
● Schedule labor while ensuring that all positions are staffed when needed while maintaining labor cost objectives.
● Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back and front of house training programs.
● Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and offer positive solutions to issues.
● Be knowledgeable of restaurant policies regarding employees and together with the Human Resources Representative administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
What You Bring
● 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred.
● Minimum 3 years of experience as an Executive Chef, preferably leading large, fast-paced, multi-outlet kitchens.
● Passionate about industry trends and techniques and knowledgeable of product, presentation, quality, and preparation, menu concept, design, food costing, and people management.
● Excellent interpersonal communication skills that foster positive working relationships with all teammates.
● Able to work with PR and Marketing in the creation of campaigns and budgets.
● Flexible schedule, available to work weekends, nights, mornings, and holidays when needed.
● Food Handler Certification, Alcohol Awareness Certification (if applicable).
● Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software may be required.
Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders.
Be Your Best Self. Make Every Moment Count.