Executive Chef

About Glen Ivy:

We pride ourselves on being everyone’s resort. A destination like no other. Whatever you come for: a day with friends or family, a wellness escape, top therapeutic treatments, healthy food or our beautiful pools and lush landscape, the team at Glen Ivy^® guarantees to make your day special, seamless and above all unforgettable.

Benefits/Perks at Glen Ivy:

• Resort privileges- employees get in for free!
• Friends and Family Resort rate
• 50% off services
• 30% off retail
• Birthday gift card
• 12 weeks of summer giveaways
• Paid Sick Leave
• Holiday/Vacation Pay
• Medical/Dental/Vision/Life insurance
• Matching 401k benefits
• Hours of operation:
  • 9am-5pm November -April
  • 9am-9pm May-October 

Position Summary:

The Executive Chef is responsible for overseeing the culinary team members. Provides leadership and directions to culinary team members. The Executive Chef goal is to achieve desired food cost and productivity. As an Executive Chef, you will be the culinary visionary responsible for overseeing all culinary functions within our dining account. Leading a team of associates, you will maintain rigorous safety and sanitation standards while delivering exceptional cuisine.  You will play a pivotal role in driving the success of our Food and Beverage Culinary division.

License(s): Certified Professional Food Manager Certification.

Education/Training: Culinary Degree or Certificate

Experience:

• 4-5 years of Culinary Management experience, managing a resort's restaurant and banquet facility, demonstrating your ability to excel in high-volume production and catering.
• 3-4 years as an Executive Chef, in a full-service, structured dining establishment, with modern cuisine and preferably have worked with different styles of world cuisine.
• A quality internship or previous experience in a large-scale high-end restaurant/steak house is necessary.
• Excellent culinary and direct supervision / management skills, including BOH standards, purchasing, creative menu + production recipe development, control / track food & labor costs, P&L accountability.
• Proven track record of developing effective management teams by providing clear direction, demonstrating leadership, and evaluating performance to make recommendations for improvement.
• Showcase your proficiency in managing cost controls, a critical skill for culinary success.
• Exhibit a strong desire to learn and evolve within a top-notch food service company that nurtures culinary excellence.

Job-Related Skills:

• Strong culinary skills, great communication skills, Management skills, knowledge of extensive Food Preparation/Production and Safety Management, food sanitation and quality focus, computer skills.
• Ability to work well under pressure with minimal supervision. Ability to manage effectively in a diverse, fast-paced environment with a focus on delivering the highest level of customer satisfaction.
• Exceptional problem-solving, analytical, decision-making, and interpersonal skills.
• The candidate needs to be able to cope with volume and fast turns but can be creative within these parameters and excite the guests with new fresh ideas that are attractive and recognizable to diners but are quick to prepare.
• The candidate needs to understand the full spectrum of what we intend to offer through from enticing grab and go options in the GOCO Cafe through to intriguing ‘Comfort Food’ in the day and then into healthy street food and Tapas style for the evenings.
• The chef needs to be organized and a good manager/leader. He or she needs to also be happy to educate and develop the team along the way by sharing recipes, ideas and delegating to his team members as needed.
• The chef needs to be highly flexible and focused on the role, willing to go above and beyond to satisfy the needs of guests and culinary program offering within the resort.

Essential Duties & Responsibilities:

• The Executive Chef is responsible for the hands-on direction of a high-volume kitchen, developing staff, staff schedules, quality control, inventory controls, food/labor cost, and kitchen sanitation.
• The Executive Chef is expected to be both skilled in a la carte and banquet production, with an organized and efficient approach to both.
• The Executive working Chef will be responsible for all menu creation and development, recruiting, managing the culinary team, supervision of and participation in food production and purchasing.
• Ability to read, analyze and interpret general business periodicals, forecasts, professional journals, technical procedures or governmental regulations.
• Ability to write reports or documents for management and/or employee documentation. 
• Ability to effectively present information and respond to questions from groups of managers, clients, guests or the public.
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
• Has the ability to build a Food and Beverage department budget, understands and can decipher financial spreadsheets that pertain to the Food & Beverage department.
• Ability to apply commonsense and understanding to carry out instructions furnished in writing, oral or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.
• Progressively knowledge of catering larger events in the future.

Additional Responsibilities:

• To oversee all areas of Food and Beverage, which includes hiring, training, and managing employees in the Food and Beverage Department in the back of the house to ensure consistency in preparation of food and service and to adhere to safety and sanitation standards set forth by the Glen Ivy Human Resources Department and the State of California. 
• Responsible for delivering the vision and mission and the overall direction, coordination, and evaluation of all culinary employees within the Food and Beverage Department.
• Design all menu and recipe development within the guidelines of a profitable food cost, meeting or surpassing our projected forecasts.
• Develop Food and Beverage Department schedules and supervise labor hours, to adhere to labor cost forecasts.
• Supervise food preparation and service in all dining areas. To meet and exceed established standards.
• Develop the nutritional analysis of all recipes and menu items. Instruct and familiarize both the front and back of the house with the ingredients used in each menu item.
• Continuously train all culinary staff members.
• Maintain pars and production guides for all kitchen employees.
• Maintain the cleanliness and sanitation of kitchen and dining areas.
• Establish a presence as the Executive Chef for the public and all Glen Ivy guests.
• Be available for all Glen Ivy Hot Springs media and promotional events.
• Continuously check the plate presentations, use of proper recipes and portions controls of food to specification.
• Responsible for creating daily specials, prepared within Glen Ivy’s culinary guidelines.
• Adheres to and enforces all company policies.

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with this job. While this job description is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g., emergencies, changes in workload, rush jobs or technological advances.)