Executive Chef

Shanty Creek Resorts is committed to providing our guests a unique Up North experience. Our friendly, caring staff welcomes guests with exceptional service and old-fashioned hospitality. We believe honest, long-lasting relationships with our guests, employees, neighbors, and our surrounding environment allow us to grow our business.

The Executive Chef is responsible for the overall culinary direction and operational efficiency of the kitchen. This role involves creating innovative menus, managing kitchen staff, ensuring food quality and consistency, and maintaining a high standard of hygiene and safety. The Executive Chef reports to the Director, F&B and works closely with the management team, conference services, and baquets to align the culinary offerings with the Shanty Creek Resort's vision and goals.

Position Duties/Responsibilities:

Menu Development:

• Design and update menu items to reflect seasonal ingredients, current food trends, and customer preferences.
• Develop and test new recipes to ensure creativity and quality.
• Adjust menu offerings based on guest feedback and market trends.

Kitchen Management:

• Oversee daily kitchen operations, including food preparation and presentation.
• Ensure efficient kitchen workflow and effective staff management.
• Maintain and monitor inventory levels, ordering supplies as needed.

Staff Leadership:

• Recruit, train, and mentor kitchen staff to ensure high performance and professional development.
• Create staff schedules and manage labor costs.
• Foster a positive and collaborative work environment.

Quality Control:

• Ensure all dishes meet the establishment's standards for quality, taste, and presentation.
• Conduct regular quality checks and adjust recipes or procedures as needed.
• Monitor and maintain high standards of hygiene and sanitation in the kitchen.

Financial Management:

• Develop and manage kitchen budgets, including food costs and labor expenses.
• Implement cost-control measures to minimize waste and optimize profitability.
• Analyze financial reports and adjust operations to meet financial targets.

Customer Interaction:

• Address guest concerns and feedback regarding food quality and service.
• Participate in special events and promotions as needed.
• Represent the establishment in media appearances or culinary events.

Compliance:

• Ensure adherence to all health and safety regulations and industry standards.
• Maintain up-to-date knowledge of food safety practices and regulations.
• Conduct regular audits and inspections to ensure compliance.

General:

• Other duties as assigned.

Guest Service/Conduct:

Personal and professional accountability is an important aspect of employment with Shanty Creek Resorts. To that end, all Shanty Creek employees are required to adhere to Resort policies and standards of conduct while providing our guests with the highest level of service possible. No matter their position, all members of our staff may have opportunities to interact with our guests on a daily basis, therefore all employees must:

• Meet, on a daily basis, the personal appearance and uniform standards as identified by the Shanty Creek Resorts Employee Handbook.
• Utilize all tools provided to ensure that prompt and correct service and information is being given to our guests.
• Conduct themselves in a professional manner at all times, maintaining the highest standards of guest service in their interactions with fellow employees, vendors, and most importantly our guests.
• As a member of Resort management, this position has a significant level of guest contact and is often involved in resolving guest related issues as they pertain to food quality. They should be trained in the proper procedures for resolving guest complaints in a manner that meets Resort service standards.

Professional Experience:

• A minimum of 7 years experience at the Executive Chef/Executive Sous Chef level in a hotel /resort with multiple food outlets that also has emphasis on banquet environments with a high volume food production, is required.

Education:

• A minimum of an Associate's Degree (A. A.) from an accredited culinary school is required for this position.

Required Skills:

• Excellent Leadership, Collaboration, and Interpersonal Skills
• Creativity, with a passion for innovation and stafety.
• Previous experience supervising a staff of 50 or more employees.
• Servsafe, and Tips certification is preferred.
• Working knowledge of all facets of the kitchen.