Job Description:

What will I be doing?

The Executive Chef leads the culinary team in the creation and supervision of all food production for The Club’s multiple food outlets, banquet events, and other functions. The Executive Chef will ensure that all food service is conducted and fulfilled in a manner consistent with the goals and objectives of the Food & Beverage Department. This position will embody The Club at Crested Butte’s standards of service and member experience.
• Create menus for all outlets and events, including costing of items and recipe writing.
• Develop standard recipes and techniques for food preparation and presentation that help to ensure consistent high-quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Create and maintain creative weekly food specials in addition to regular menu items.
• Cook or directly supervises the cooking of items that require skillful preparation. Maintain physical presence during times of high business volume.
• Offer cooking classes and occasionally participate in private, in-home dinners and Executive Wine Dinners.
• Interact with Members, be visible and actively build Member relationships, handle special Member requests as necessary.
• Interact with applicable food & beverage managers to assure that food production consistently exceeds the expectations of Members and Guests.
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Provide menu testing on new items for feedback and critiques.
• Review and approve product purchase specifications. Manage all product ordering and receiving, supplier relations, invoice management, inventory management and controls.
• Ensure that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.
• Prepare necessary data for applicable parts of the budget; project annual food, labor and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met.
• Recruit, interview, train, and manage culinary team members.

Job Responsibilities:

Skills:
• Quality control and strong attention to details.
• Excellent communication and collaboration.
• Strong work ethic, dependable, and adaptable.
• Mentor to staff.
• Creative problem-solving abilities.
• Stays current with all food trends such as Farm to Fork, Fusion, Southwest, Molecular Gastronomy.
• Consistently exceeds Member Satisfaction with quality, taste, presentation, and variety.
• Membership focused.

Job Requirements:

Qualifications:
• Minimum 5 years of experience as an Executive Chef at a Club or Luxury Hotel.
• Has a Culinary Arts Degree from an accredited school and/or is an accredited apprentice program graduate with at least 8 years of food production experience.
• ServSafe certified.
• Successful record of running a al carte and banquet operations simultaneously.

Available Benefits: PTO and Paid Sick Time, Health/Vision/Dental Insurance, 401K Retirement Plan, Store Discount

How Do You Apply? External Website