Executive Chef
Confidential Via Staffing Firm
Pigeon Forge, TNThis was removed by the employer on 1/7/2023 9:04:00 AM PST
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Full Time Job
The Executive Chef is responsible for directing and coordinating the development of all menus, products and personnel in preparation and presentation of all cuisine in our Banquets, Restaurant, Lounge, Pool, Room Service and pantry outlets. All food will be prepared according to standards set by the Director of Food & Beverage. Provides leadership and direction for all resort property dining venues. Provides support to the F&B Director in areas such as budgeting and strategic planning. The Executive Chef will lead the culinary team to identify, evaluate, and develop strategies to enhance revenue, increase profitability, and increase guest and host satisfaction with the department's services and facilities.
The Executive Chef will be responsible for the safety and sanitation standards of all kitchen equipment and BOH food and equipment storage facilities. The Executive Chef will oversee all financial tracking and insure proper measures are in place for successful alignment with our fiscal budget and uphold plans for all departmental outlets in a manner consistent with the mission, values, operating philosophies and standards of the company.
Summary of Major Duties & Responsibilities
• Establishes all food product specs and verifying accuracy of all periodic food inventories.
• Develops, costs and reviews all am and pm S&H restaurant ala carte, buffet, lounge, pool, room service and banquet menus.
• Monitors administrative work of direct reports for accuracy, timeliness, and compliance with all safety and sanitation policies and procedures
• Initiates and maintains strong trust, respect and confidence with peers, co-workers, and direct reports
• Maintains product and service quality standards by conducting ongoing evaluations
• Coordinates the activities of all kitchen personnel and stations as they pertain to daily cuisine preparation, production, presentation and storage of all products and supplies.
• Initiates and oversees all ordering of food and kitchen supplies.
• Executes, supervises and coordinates the production of all food according to menu specifications.
• Interviews, recruits, recommends, hires, writes and issues performance evaluations, appraisals, resolves problems, provides open communication, and recommends corrective action when appropriate
• Conducts regular on-the-job training and coaching sessions to ensure that team members can perform their duties correctly; ensures that team members also receive training through Training and Development.
• Responsible for preparation of accurately forecasted and appropriately costed weekly work schedules.
• Ensures work schedules are followed. Arranges for additional help as needed.
• Ensures accuracy of payroll on all scheduled
• Checks physical cleanliness of operations. Ensures all staff practice ''clean as you go'' techniques.
• Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department.
• May perform any duties in the kitchen as needed.
• Maintains appropriate staffing levels for all venues on all shifts
• Schedules staff to ensure an adequate number are available to serve guests; monitors all other outlets and assists outlet chefs in making adjustments according to business levels and conditions.
• Ensures implementation, enforcement, and adherence to all department and property policies and procedures.
• Supervises and develops direct reports by leading, motivating, mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning.
Management reserves the right to change and/or add to these duties at any time.
Required Skills:
• 5 years of successful employment experience working as Executive Chef or Executive Sous Chef in a medium to high volume high end resort property, Required.
• 2 or more years of successful employment experience working as Banquet Chef in medium to high volume high end resort property, Required.
• 6 Years of high volume culinary supervisory experience of more than 40 BOH staff, Required.
• Bachelors or Associates Culinary degree or ACF certification, Highly Preferred.
• Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications, Required.
• Must be at least 18 years of age.
• Diverse F&B inventory management software knowledge, Highly Preferred.
• Valid Manager Serve Safe certification, Required.
• Must successfully pass a background check, drug test and obtain a TN driver's license.
Essential Functions Necessary to Perform Job Duties & Personality/Attitude Requirements
• Must reflect company's image by being genuinely friendly and caring and by taking pride in their work
• Must be self-motivated and disciplined
• Must be able to prioritize and complete work assignments on a timely basis
• Must maintain strict confidentiality and judgment regarding privileged information
• Must display and live out Lead with Love qualities by being: patient, kind, trusting, unselfish, truthful, forgiving, dedicated and accountable.
• Must be committed to continuous improvement.
• Must have professional appearance with good personal hygiene
• Must promote and support a ''team'' work environment by cooperating and helping co-workers
• Must adapt to changes easily
• Must enjoy a fast-paced, dynamic environment
• Must show appreciation to others
• Must be sensitive to the needs of our Guests and feel empowered to take action to meet their needs within company guidelines
• Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills
• Must reflect company's core values through the lens of dignity and respect
• Able to display and live out Lead with Love Qualities, strongly rooted in the company culture, by being: patient, kind, trusting, unselfish, truthful, forgiving, dedicated and accountable.
• Able to smile and make eye contact to make a friendly impression when greeting guests, vendors and other employees
• Must have manual dexterity necessary to complete all job duties
• Able to maintain good personal hygiene
• Able to get along with other employees to work out problems and resolve conflicts
• Able to comprehend instructions and retain information
• Able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays
• Able to be productive in a fast-paced, dynamic environment
• Able to be flexible to handle frequent changes in priorities
• Able to prioritize tasks and complete assignments on time
• Able to operate/drive a company vehicle with valid TN driver's license
• Able to add, subtract, multiply and divide with accuracy.
• Able to lift up to 50 pounds, with assistance.
• Able to communicate effectively using standard English grammar and punctuation
• Able to tolerate temperatures of 0 to 140 degrees.
• Able to work outdoors.
• Must be able to work any shift, weekends, holidays, and special events, as needed.
qualified candidates please submit resume