We are seeking an Executive Chef for our 25-room, four-season hotel and resort nestled in the mountains of upstate New York, near the Hudson River and Gore Mountain. In the winter, we are a premier center for cross-country skiing and snowshoeing. In the spring, summer, and fall we provide access to a wide range of warm-weather activities including hiking, swimming, paddling, mountain biking, whitewater rafting and a host of local attractions. Year-round the lodge and resort function as a unique event venue, with an outstanding restaurant, cozy pub, and beautiful grounds.

Our Executive Chef will be responsible for all aspects of food and beverage including all a la carte dining and events. Ideal candidates will deliver similar professional experience from a restaurant, hotel, resort, or private club. Executive Chef candidates should deliver a strong balance of previous success in a culinary management role executing successful large-scale events and a la carte restaurant dining.

Responsibilities

• Design the restaurant menus and develop all recipes, ensuring the correct preparation and presentation of all food items, ensuring consistently high quality in output as well as portion consistency.
• Price out menus to meet food costs and budget demands. Develop menus that are consistent with the food service philosophy.
• Schedules organizes, and leads the production of the kitchen team.
• Ensure high sanitation standards that meet all local, state, and federal regulations.
• Maintain all kitchen equipment purchases and repairs.
• Purchase the necessary food by comparing prices and quality of products. Meet with sales representatives from food suppliers to negotiate prices and order supplies.
• Monitor food purchases to ensure consistent quality of ingredients.
• Maintain food and labor costs in line with budgets.
• Hire, train, schedule, evaluate, lead, motivate, and coach kitchen and BOH team.
• Provide a safe, supportive workplace environment for all team members.
• Work closely with the front-of-house team to ensure good coordination and interaction with the kitchen team.
• Communicate with other managers and teams to ensure operational success.
• Attending regular manager meetings to ensure effective coordination and cooperation between departments.
• Meet with guests to discuss menus for special occasions such as weddings, parties, and banquets.

Requirements

• Must have 4-7 years of successful culinary management experience from a high-volume restaurant, hotel, resort, or private club.
• Experience working in a high-volume restaurant.
• Experience in successfully delivering large-scale events, weddings, corporate gatherings, and groups in a culinary management capacity.
• Possess an unrelenting passion and desire to produce highly creative and thoughtful cuisine at an elevated level.
• Ability to oversee multiple events and a la carte dining at the same time.
• High-level financial acumen and the ability to successfully complete food, liquor, beer, and wine inventories. Must also have experience managing all FOH and BOH labor as well as successfully delivering financial budgets and P&L financial information.
• Ability to plan, order, and manage food inventory.
• Must be prepared to work weekends and holidays.

Benefits

• Competitive Salary + Bonus
• Medical Insurance Coverage
• Relocation Assistance
• Potential Housing Allowance
• Paid Time Off