Executive Chef

The Property:

The Grand Adirondack Hotel looks to its storied past through a modern lens be a vibrant hub in the heart of Lake Placid for travelers and locals alike. It is designed for those with an appreciation for new adventures and the laid-back luxury of the Grand Adirondack hotels of the past.

Whether you are seeking to work at a place that inspires you, allows you to grow with new opportunities, work beside teammates who feel like family, or take advantage of everything the Adirondacks have to offer on your down time, the Grand Adirondack Hotel helps you live life to its fullest, no matter how you define it. We’re looking for team members committed to providing authentic, down-to-earth service at its finest.

Position Summary:

This position leads the operations of the kitchen and back-of-house, to ensure the highest level of quality and standards are always met. To ensure precise, timely, and professional atmosphere, while continuously exceeding guests’ expectations.

Essential Job Functions:

Proper food preparation requires a staff that is thoroughly trained in preparation, product knowledge, and makes every effort to meet the needs of each and every guest. It is the Executive Chef’s responsibility to lead their team to:

1. Attend daily pre-shift meeting.

2. Create and implement staff training programs.

3. Coordinate timely food production.

4. Works with the management team to provide excellent quality and presentation of all food to all guests.

5. Responsible for assigning work duties to Sous Chefs and line level staff.

6. Supervise opening and closing duties for all back-of-house staff.

7. Monitors sanitation and food safety.

8. Communicate with front-of-house staff in a manner that enables guest satisfaction.

9. Work on the line during most service periods.

10. Observe, teach and correct staff member’s food preparation and presentation.

11. Administrative functions including: ordering, receiving, inventory, creating and implementing production schedules, scheduling, and recipe development.

12. Monitor food requisitions and food waste.

13. Monitor the cleanliness of the kitchen, assign cleaning duties as needed.

14. Supervise all back-of-house staff for compliance with all property policies.

Positions Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

· Guest satisfaction oriented.

· Detail oriented.

· Strong interpersonal, time management and communication skills.

· Ability to train, motivate and develop staff.

· Strong leadership skills are required.

· Possess knowledge of food production and service.

· Ability to perform in all back-of-house restaurant positions.

· Previous experience required.

· Culinary or other college degree preferred.

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. The Executive Chef must possess the ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, and other staff members.

Minimum Knowledge:

• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.
• Must speak, read, and write proficient English

Formal Education and Job-Related Experience:

Associates degree or equivalent and/or one – five years related experience and/or training

License, Registration, and/or Certification required: N/A

External and Internal Personal Contact

Communications: Daily- Verbal and Written

Monthly- Participating in Meetings

Teamwork and Collaboration: This job is part of a formal work team within the department.

Working Conditions and Physical Effort

Stress Load: Regular exposure to stresses

Workload Fluctuation: The workload required to perform this job requires ability to adapt to change.

Manual Skills: Must have some computer skills.

Physical Effort: While performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment.

The physical activity normally entails the following attributes.
Position is expected to:

• Stand more than 2/3 of the time
• Walk more than 2/3 of the time
• Sit less than 1/3 of the time
• Reach with hands and arms more than 2/3 of the time
• Lift up to 50 pounds.
• Push / pull up to 50 pounds

Physical Environment: Indoor, kitchen environment. May need to endure high temperatures while cooking for extended periods of time. May have to endure low/freezing temperatures for limited periods of time, while wearing protective equipment.

Work Schedule: Must be available a minimum of 5 days per week. Occasional need for 6 to 7 days a week as business dictates. Work times will also vary with business needs.

Occupational Risks: There are inherent risks associated with the restaurant industry and may be required to take a safety training seminar.

Ergonomics Risks: The position has ergonomic risks that must understood i.e., using a knife, lifting etc.

Safety: Responsible for adhering to all safety policies and procedures.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Performance Standards

· Protect the assets of the property.

· Maintain professional appearance and behavior when in contact with customers and fellow employees.

· Follow policies and procedures in training manuals and the employee handbook.

· Always remember our partnership with our clients, fellow employees, and investors to provide quality service and maintain profitability.

· Establish self-improvement goals by staying current with necessary training requirements for this position.

· Regular attendance in conformance with property standards is essential to the successful performance of this position.

· Recognize that despite all efforts the company makes, the ultimate responsibility for employee health and safety rests directly with the individual. It is a condition of employment for all employees to conduct their duties in a safe and healthful manner.