General Responsibilities Include:
• Manage, develop and train staff and ensure that all health regulations, safety standards, culinary expectations and hotel and departmental policies are followed.
• Plan, direct, and supervise the food preparation and cooking activities of their kitchens, managing the varying volume levels to ensure quality and limit waste.
• Develop recipes, portion specifications, and establish standard preparation procedures for all dishes.
• Craft culinary experiences that focus on elevating glamping, constantly seeking to maintain and improve quality.
• Maintain superior knowledge in trends, industry demographics and market focus.
• Determination of purchasing specifications and budgetary allotments for all menu items with preferred vendors
• Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Collaborates with Resort General Manager on restaurant operations, menu planning, business/financial decisions, and supervisory responsibilities.
• Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor budget, inventory control and hiring/counseling as well as California Labor Laws.
• Monitors guest satisfaction, ensuring a memorable experience; Assists guests with special requests as needed.
• Perform any other job-related duties as assigned.

Skills/Knowledge Required:
• Strong computer literacy, with knowledge of Word, Excel, and Outlook, Toast
• Read and employ math skills for following recipes
• Exceptional communication skills, passionate, strategic and innovative
• Able to develop strong work relationships with both Guests and Colleagues
• Self-confident, proactive, and able to prioritize and make effective decisions
• Comfortable with cooking outdoors, live-fire barbeque, and multi-tasking production within multiple cooking stations.

Qualification Standards:
• Culinary Degree preferred but not required for the right candidate.
• Minimum 3 years' experience as an Executive Chef in a restaurant, hotel, and/or food and beverage unit with a similar style of dining, capacity, and volume.
• Must have strong managerial experience with operations, logistics, guest service and all other aspects of the F&B operation.
• Strong knowledge of financials, including but not limited to budgeting, forecasting, labor controls.
• Must be able to occasionally lift, carry, push, or pull up to 50-60 pounds, including food supplies, kitchen equipment, and inventory items. Frequent lifting is typically under 25-30 pounds. Assistance or mechanical aids may be used when available.

Benefits:

We are looking to hire the most highly qualified people and provide a competitive benefits package which includes:
• Paid Parental Leave
• Health Insurance
• Dental Insurance
• Vision Insurance
• Company Basic Life Insurance
• Company paid Accidental Death & Dismemberment
• Company paid Short-Term Disability
• Company paid Long-Term Disability
• 401k Retirement Plan

Salary: $95k