The Opportunity
We are currently searching for an experienced and creative Executive Chef for The Stanley Hotel. This historic property was originally built in 1909 and is known for its old world charm. This property is located in Estes Park, a town in northern Colorado best known for being the base of the Rocky Mountain National Park.
As an Executive Chef, you’ll be responsible for effectively leading and managing all aspects of the Kitchen and for delivering results that contribute to the mission and overall success of the hotel by accomplishing performance objectives focused on driving sales and profitability, guest and associate satisfaction and ensuring that hotel standards are met.
Job Responsibilities
• Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.
• Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all Hotel staff for efficient operation and service to customers. Organize and conduct meetings.
• Create and implement new menus and individual menu items for all outlets based on current food trends and regional taste. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Food and Beverage Manager and Director of Operations regarding new selections and changes.
• Audit food storeroom items and storage to maintain consistent quality products and ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.
SUPPORTIVE FUNCTIONS:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the Hotel.
• Assist GM in estimating annual food budget.
• Dine at local restaurants to observe the latest trends in food presentation and pricing.
• Monitor outlets during peak period to oversee production flow and presentation.
• Maintain vacation schedule for proper staffing.
• Report any equipment in need of repair to Engineer in for service.
• Perform other duties as requested, such as VIP parties and staff meetings.
• Participates in Manager on Duty program when necessary. Handles and resolves guest complaints while executing MOD responsibilities.
Job Requirements
• Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets.
• Extensive knowledge of menu development, insight to marketing, cost and wage control.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Ability to read, write, and speak English to comprehend and communicate job functions.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 150 pounds on a regular basis.
• Ability to work in confined spaces.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to perform duties within extreme temperature ranges.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Manager.
• Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture and presentation and observe preparation.
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
QUALIFICATION STANDARDS
Education:
Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities. High school education required. Culinary schooling a plus.
Experience:
Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes.
Licenses or certificates:
Ability to obtain any governmental required licenses or certificates. For example, Food Handler's permit as required in state where employed. CPR certification and/or First Aid training preferred.
An Equal Opportunity Employer
