The Worman House Restaurant - Executive Chef - Big Cedar Lodge

Position Summary: Efficient and effective operation of the kitchens and food production outlets, ensuring operating costs are minimized while quality standards are maintained/exceeded. Execution of all Big Cedar and company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls.  Ensure a high standard of cleanliness and hygienic practice throughout the kitchens within Osage, Arnie’s Barn, and Resort Golf Operations.

Essential Functions:

Overall Culinary oversight throughout the kitchens within Osage, Arnie’s Barn, and Resort Golf Operations with focus on the following:

• Assist the Resorts Executive Chef in budgeting (i.e. food cost/payroll/etc.). Control all overheads; achieve food cost budget throughout the year.  Report all variances from actual budget with the reasons and recommendations for remedial action.

• In conjunction with the Resorts Executive Chef and Director of Food and Beverage, plan and implement menu design creating suitable dishes, recipes and costings.

• Ensure guest satisfaction with the smooth and effective operation of the kitchen.

• Adhere to standards for purchasing and receiving items.

• Work closely with the Food & Beverage Purchaser and Food and Beverage Control Clerk.  Test and evaluate products for quality, paying particular attention to yield/holding qualities; market price; wastage; usage of leftovers.

• Control requisitioning of food quantities, by forecasting volume, to achieve maximize profitability by avoiding over/under production.
• Create recipes and production methods.

• Compile new menus, when required.

• Continually inspect all food service sections during service time to ensure that the correct standards are maintained.

• Responsible for control of equipment and scheduling maintenance.

• Perform other duties as required.

• Maintain an up-to-date knowledge of local, national and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.
• Maintain awareness of the maximum market potential for the food outlets relating to the market competitors and the availability of the product.
• Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties and culinary competitions.
• Plan, organize and control the efficient and effective utilization of all food production staff.
• Interview and recruit suitable staff for the operation, in conjunction with Human Resources and the Resorts Executive Chef.

• Oversee the training and development of all kitchen staff by ensuring that effective on and off the job training is completed, including the specialized international culinary internship program.

• Establish effective and efficient office procedures in handling daily menus, banquet menus, purchase requirements, general correspondence, filing and records.

• Perform all duties applicable to a department manager within the resort.

• Conduct/attend all required department and pre-convention meetings.

Candidate Profile:

Education and Experience

• 4 year culinary degree preferred
• 5+ years’ Executive Sous Chef or Executive Chef experience in multi-unit F&B operations.
• Ability to organize and manage multiple priorities.
• Excellent interpersonal and communications skills.
• Ability to perform as a strong leader.

Physical Demands

• Ability to stand for extended periods of time.
• Ability to bend, lift and carry heavy objects.

Preferred Traits

• Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, especially its shelf life.
• Ability to motivate others and lead people in the area of correct procedures and follow through.
• Ability to deal effectively with a variety of company personnel and outside vendors.
• Good personal hygiene.

Skills and Knowledge

• Writing - Communicating effectively in writing as appropriate for the needs of the audience.
• Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training and development, compensation and benefits, labor relations and negotiation, and personnel information systems.
• Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules that apply to job (e.g., OSHA, EPA, ADA, CFC, NFPA, ASI).
• Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
• Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
• Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
• Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.

Management Competencies

• Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
• Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
• Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
• Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
• Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
• Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
• High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
• Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
• Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.