- Date Posted: April 18, 2022
- Location: Whitefish, Montana
- Job Type: Full Time
- Salary: $60,000 / year
- Housing Offered: Yes
- Experience: Previous experience required
- Website: http://www.skiwhitefish.com
- Email: [email protected]
- Phone: (406) 862-1937
The Executive Chef is responsible for the overall management of the day-to-day culinary operations. Seek to achieve maximum profitability and product quality as required by WSI. Lead four kitchens including the Base Lodge Café, Summit House Restaurant, Ed and Mully’s Restaurant, and a production kitchen located in the Base Lodge. In addition to our day-to-day operations, this person is responsible for the entirety of all catered events from initial concepts through a day of production. The executive chef position at Whitefish Mountain Resort should expect to spend 70% of their time on the line in a cafeteria setting, 15% of their time performing administration work to include inventory, and 15% of their time on catered events planning and execution.
- Reports to: Director Food & Beverage
- Employees Supervised: Kitchen staff
- High school graduate or GED equivalent.
- Two year degree in culinary arts or hospitality field, preferred.
- Minimum 3 years of kitchen experience, preferably with multiple outlets.
- Minimum 2 years supervisory experience in food & beverage industry required.
- Previous banquet experience required.
- Ability to create and cost quality menus and recipes.
- Proficient in quality culinary production skills.
- Ability to prioritize, organize and manage multiple projects simultaneously.
- Excellent decision making skills.
- Development and implementation of training procedures
- Ability to delegate responsibilities.
- Excellent people skills.
- Ensure the highest overall quality of the food and beverage service.
- Responsible for training of the staff.
- Maintains positive communication with staff and management through general meetings and pre-shift huddles.
- Create a culinary-based training manual.
- Monitor training programs and ensure consistency for all employees. Utilize employee training manuals and exams to track individual performance. Provide documentation in the employee file.
- Utilize the performance appraisal process to develop and promote employee performance.
- Responsible for maintaining consistent and fair disciplinary procedures in accordance with the company.
- Determine appropriate staffing levels according to business forecasts and schedule accordingly.
- Prepare and update job descriptions in the approved format. Incorporate these into the training and operation manuals.
- Establishes and implements a quantitative system for measuring food quality, service, and overall guest satisfaction. Monitors feedback weekly and take appropriate action to correct problems.
- Develop and support a minimum of one “signature” food item within a specified timeline.
- Maintains proper sanitation.
- Develops and implements culinary menus within budgetary guidelines.
- Develop menu item recipes and maintain recipe files.
- Optimizes utilization of information systems to conduct recipe development, recipe costing, menu engineering, and inventory/cost tracking.
- Responsible for proper maintenance of facility and equipment.
- Knowledgeable of and able to implement security and safety protocols.
- Ensure that the outlet is in compliance with all local, state, and federal laws and regulations. (Includes but is not limited to, local liquor laws, employment laws, OSHA rulings, health code standards).
- Responsible for overall financial performance established by budgetary guidelines. This includes but is not limited to:
- revenue generation
- cost of goods sold % and $ volume
- labor/payroll cost % and $ volume
- general expenses % and $ volume
- Assist in the preparation of fiscal and capital budgets. Including but not limited to:
- Prompt development of projected fiscal budgets related to revenue, cost of goods sold, costs of labor and general expenses.
- Prompt development of proposed capital budget expenditures.
- Monthly forecasting of fiscal budgets.
- Proper usage and maintenance of payroll, inventory, P.O.S. and informational systems.
- Maintains proper inventory costing procedures. (Includes prompt accounting period inventory of outlet product).
- Maintains proper ordering and receiving procedures.
- Maintains proper procedures for invoicing and bill payments.
- Establishes and maintains appropriate and effective working relationships with internal and external guests at all levels of the organization.
- Is knowledgeable of WSI properties and products and shares that information with guests.
- Be familiar with and adhere to WSI policies, directives and guidelines.
Safety & Wellness: All team members must be on constant alert for any unsafe conditions and work behaviors. This will involve, but not be limited to, periodic inspections of work and public areas. Follow up notification will be done to correct the condition or practice at the earliest possible opportunity
- Moderate physical activity required by handling objects up to 10 pounds frequently and 50 pounds occasionally.
- Ability to be on one’s feet for extended time periods up to 6 hours daily.
- Requires moderate physical activity to include constant bending, stooping, lifting, climbing stairs and stretching on a frequent basis.
- Flexibility in schedule changes on short notice is required.
- Working at the Summit House will require traveling on the chair lift / gondola.
- Ability to travel work (to Summit House) under varying weather conditions, often extreme in nature.
- Job may require working weekends, holidays and overtime during peak demand times.
- Non-smoking environment.
This job description is to be considered a general outline of the duties and responsibilities of this position and is subject to changes and revisions by Winter Sports, Inc. management at any time. Responsibilities are listed as guidelines only and the job is not necessarily limited to these specifications.