Boyne Resorts

Hotel Executive Chef

Job Locations US-ME-Newry
Posted Date 4 weeks ago(7/22/2022 2:21 PM)
Requisition ID
2022-13393
# of Openings
1
Resort
Sunday River
Position Type
Full-Time Year-Round
Season
Year Round
Category
Food and Beverage
Targeted Job Start Date
8/1/2022

Overview

Sunday River's Executive Chef will fill a leadership role for the culinary team at the Jordan Hotel which would include overseeing banquets and weddings, Northern Lights Café, Sliders restaurant, Grand Ave restaurant, and other special hotel events. This is a hands-on position requiring the ability to lead a team of 20 or more. The Executive Chef is responsible for meal shift operations, provides consistent quality food in a timely manner to guests at Sunday River while striving to decrease costs and maximize profit. This is a full-time, year-round position which reports to the Resort Executive Chef. 

 

Responsibilities

  • Reports to work on time in the proper uniform. Obeys all company rules and regulations.
  • Provides directional flow of multiple kitchens for prep and service.
  • Manages kitchen operations for F&B outlets and banquets at the Jordan Hotel.
  • Oversees all kitchen staff during meal shifts including work assignments, work performance, quality control, and food safety.
  • Plans and supervises all work done by back of house employees, including dishwashers.
  • Oversees and evaluates employee work performance. Recommends promotion, transfers, or terminations of employees based on performance.
  • Works with Hotel F&B FOH Director and Resort Executive Chef to manage food cost, kitchen labor, and all kitchen operating expenses.
  • Works with Resort Executive Chef to design menus, create recipes, and manage recipe book for Jordan kitchen.
  • Ensures standards of appearance and sanitation are maintained on a daily basis. Maintains good safety practices of employees throughout the kitchen.
  • Oversees and maintains BOH operations within the Boyne Brand Standard guidelines.
  • Responsible for ordering, receipt and storage of all kitchen equipment including FFE, to ensure a minimum loss from waste or theft.
  • Maintains daily records including daily sales and payroll and is responsible for working with the Resort Executive Chef and Hotel F&B Director to manage monthly profit and loss statements. Completes nightly reports. Reviews daily sales. Adjusts scheduling according to labor and sales figures.
  • Works with Resort Executive Chef to provide ongoing employee training.
  • Takes fast and appropriate action to solve problems. Handles guest concerns in a professional manner.
  • Maintains line of communication between Bar, Dining Rooms, Banquet sales/service, and Administrative Office.

Qualifications

  • High School Diploma or equivalent required.
  • College degree in related field preferred. Additional related work experience may be substituted for education.
  • 2-4 years of job-specific work experience with demonstrated competence.

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