Boyne Resorts

  • Executive Chef

    Job Locations US-ME-Newry
    Posted Date 7 days ago(11/8/2019 4:50 PM)
    Requisition ID
    2019-6680
    # of Openings
    1
    Resort
    Sunday River
    Position Type
    Full-Time Year Round
    Targeted Job Start Date
    11/15/2019
    Category
    Food and Beverage
  • Overview

    If you’re an experienced chef seeking a lifestyle change and creative opportunity, we have the place for you.

     

    The Executive Chef will lead the culinary team at one of our two hotels under the direction of the Resort Executive Chef. The Executive Chef must manage meal shift operations, provide a consistent quality of food in a timely manner to guests at Sunday River, and strive to decrease costs and maximize profit. To apply for this position you must be at least 21 years of age and have a Food Handler Permit.

     

    The Executive Chef must have exceptional skills in kitchen management, the ability to divide responsibilities and monitor progress of kitchen staff, outstanding communication skills, and be up to date with culinary trends and optimized kitchen processes. Credentials in health and safety training are required. This position will fill the role as the leader for the culinary team of one of our two hotels including restaurants, banquets, and special events. This is a hands on position requiring the ability to lead a staff of 20 or more, while performing a specific job task within the operation. 

     

    The Executive Chef is responsible for providing top quality products and service while managing within the budgeted labor, supply, and cost of goods guidelines for their Hotel Food and Beverage outlets.  This position will work in the kitchens, restaurant, and public areas when necessary. Knowledge and operation of all standard kitchen equipment is a must.  Applicants must be able to spend the majority of the work day on their feet, climb stairs numerous times during a shift, and be able to push, pull, and lift up to 50 lbs. The shifts vary based upon business levels and necessary job tasks including weekends and holidays.  A typical work week may be 5 1/2 days (40-50 hours), with more time being needed during periods of extremely heavy business, for example Christmas week and Presidents week.

     

    Applicants must be able to uphold a professional demeanor while under high pressure situations; such as leading a team of 20 or more under time constraints and fluctuating business levels. This position will be responsible for creative development of restaurant and banquet menus, staffing (hiring and separating, effectively training), scheduling, ordering, opening and closing of culinary operations, daily additions to the restaurant menus, daily team line ups, Food Safety including health inspections and professional cleaning standards, internal audits, budgets, inventory’s and cost of goods, ensuring a culinary presence for the weekly BEO meetings and relevant group pre-con meetings, and any assigned tasks.  They must operate at all times under the guidelines of Boyne’s Brand Standards and within Local, State, Federal and Sunday River guidelines and regulations.

     

    Responsibilities

    • Report to work on time and in the proper uniform.
    • Obey all company rules and regulations.
    • Provide directional flow of multiple kitchens for prep and service.
    • Manage kitchen operations for F&B outlets and banquets at the Summit Hotel.
    • Oversee kitchen staff during meal shifts, including work assignment, work performance, quality control, and food safety.
    • Supervises and coordinates the daily operation of all main kitchen employees
    • Manage food cost, kitchen labor, and other kitchen operating expenses.
    • Responsible for the quality of all products and proper plate presentation in the Banquet and Special Events operations.
    • Ensure standards of appearance, and sanitation daily. As well as good safety practices of all in the kitchen.
    • Oversee and maintain back of the house operations within Boyne standard guidelines.
    • Responsible for ordering, receipt and storage of all kitchen equipment including FFE, to ensure minimum loss from waste or theft.
    • Manage ordering, receiving, and proper inventory on all products needed for execution.
    • Maintain daily documentation on temperature logs, food storage, and rotation in compliance with local health department.
    • Maintains daily records including daily sales and payroll and is responsible for monthly profit and loss statements. Completes nightly reports, reviews daily sales, and adjusts scheduling according to labor and sales figures.
    • Continually trains and develops a team environment to ensure proper communication and quality of products
    • Leads and develops staff related to menu preparation, cleanliness of the outlet, food safety, product ordering, and proper P&L management.
    • Manage monthly profit and loss statements.
    • Control and direct the food preparation process and any other relative activities.
    • Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
    • Approve and “polish” dishes before they reach the customer
    • Take fast and appropriate actions to problem solve and handle guest concerns in a professional manner.
    • Maintain a line of communication between bar, dining rooms, banquets sales/service, and the administrative office.
    • Be able to proficiently handle all kitchen equipment and multitask as necessary.
    • Exercise strong interpersonal skills, listening and oral communication skills, as well as conflict management and dispute resolution skills.
    • Responsible for designing menus, costing items, and creating and documenting recipes for ease of access by subordinates. Maintains line of communication between Kitchens, Banquets, Administrative Office, and Executive Offices.
    • Organize and interpret details as defined on Banquet Event Orders for execution of conference events as well as efficient ordering, timing, prep, and staffing for the week.
    • Lead, motivate, develop, and counsel employees.
    • Be fully in charge of hiring, managing and training kitchen staff.
    • Oversee the work of subordinates.
    • Stand for long periods of time, bend, kneel, handle, reach and grasp.
    • Maintain records of payroll and attendance.
    • Exhibit keen customer service skills, attendance, punctuality and dependability.
    • Exhibit good interpersonal skills, verbal communication, and be able to work well as a team.
    • Foster a climate of cooperation and respect between co-oworkers.
    • Good understanding of useful computer programs (MS Office, restaurant management software, POS)
    • Handle, process, maintain and protect guest personal information, including credit card information, in compliance with all company or department policies and procedures according to PCI rules and requirements. This includes privacy and confidentiality, reporting, storage and disposal of sensitive information and that you will not share or disclose any guest personal or financial information to anyone unless authorized by the guest, manager or company or unless disclosure is permitted within departmental policies and procedures.
    • They must operate at all times under the guidelines of Boyne’s Brand Standards.
    • Operate within Local, State, Federal and Sunday River guidelines, laws, and health code.

     

    Technical Skills:

    • Must demonstrate competency in reading, writing and arithmetic with accuracy in counting, adding, subtracting, multiplying and dividing.
    • Must demonstrate ability to design menus and recipes.
    • Must demonstrate proficiency in handling all kitchen equipment.
    • Must demonstrate ability to multi-task, e.g., direct staff activities while maintaining interactions between the FOH & BOH.
    • Must demonstrate ability to prepare and analyze monthly financial statements. Must have good computer skills.
    • Demonstrates proficiency in all P&L activities.  Budget development, budget management, budget review and reporting. Includes actively participating in review and reports. 
    • Microsoft Office, Banquet Event Orders, Digital Dining, and Cenium experience helpful.

     

    Administrative Duties:

    • Dedication to financial success
    • Exercise judgement within policy guidelines and without supervisory approval.
    • Problem solving and initiation of activities within job description and responsibility limitations.
    • Requires strong verbal communication, speaks clearly and persuasively in positive or negative situations, listens and solicits clarification, responds well to questions.
    • Promotes teamwork, balances  team, and individual responsibilities, exhibits objectivity and openness to other's views, gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, ability to grow morale, supports the team’s effort to succeed.
    • Delegates work assignments, matches responsibility to each person, provides recognition for desired results
    • Follows policies and procedures, completes administrative tasks correctly and on time, supports organization's goals and values.
    • Displays professionalism at all times. Approaches others in a respectable manner, reacts well under pressure, treats others with respect and consideration regardless of their status or position, accepts responsibility for own actions, follows through on commitments.
    • Must be able to adapt to changes in the work environment, manages competing demands, changes approach or method to best fit the situation, able to deal with frequent changes, delays, or unexpected events
    • Displays original thinking and creativity, generates suggestions for improving work
    • Requires strong understanding of other Sunday River operations

    Qualifications

    • College degree in a related field and 7-10 years experience
    • 4 or more years experience in leadership

    Options

    Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
    Share on your newsfeed