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Food and Beverage – Executive Chef

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Job Summary

The Executive Chef manages the kitchen operations and staff of the kitchen on a daily basis to ensure a consistent, high quality food product. Areas of responsibility comprise overseeing preparation areas including dining room, and bar/lounge. As a department head, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.

Responsibilities

  • Ensures Compliance with all Food and Beverage policies, standards and procedures.
  • Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations
  • Knows Food Specification changes
  • Reviews staffing levels to ensure that guest services, operational needs and financial objectives are met
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates positive atmosphere for guest relations
  • Review findings, guest satisfaction results and other data to identify areas of improvements
  • Assists Restaurant departments in developing and generating annual sales
  • Meets regularly with customers and restaurant guests to gather feedback
  • Is involved in all menu development
  • Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports
  • Monitors and manages the payroll function
  • Participates in the development of department’s capital expenditure goals; manages projects as needed
  • Participates in the budgeting process for areas of responsibility
  • Manages department controllable expenses including food cost, supplies, uniforms and equipment