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.