Job Title: Executive Chef

Job Code: 260

Department: Food & Beverage

Reports To: 236, Manager of Food Outlets

Status: Salary, Benefitted

Date Updated: 8/13/19

This job description shall not be construed as a contract for employment. Jay Peak Resort is an at-will employer.

SUMMARY

Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service, Coordinates food service activities of hotel, restaurants, and conference center by performing the following duties personally or through subordinate supervisors.

ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned)

• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.

• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.

• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.

• Directs food apportionment policy to control costs.

• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

• Tests cooked foods by tasting and smelling them.

• Devises special dishes and develops recipes.

• Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices.

• Establishes and enforces nutrition and sanitation standards for restaurant.

• Sets staff schedule and controls labor costs.

• Other duties as assigned by supervisor, which could be directly related, or unrelated to original position.

SUPERVISORY RESPONSIBILITIES

 Directly supervises up to 20 employees and 2-3 subordinate supervisors. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.  

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  

EDUCATION and/or EXPERIENCE

Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, rations and proportions to practical situations.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

COMPUTER SKILLS

To perform this job successfully, an individual should have a working knowledge of Point of Sales systems; Order processing systems; and basic knowledge of Internet software; Spreadsheet software and Word Processing software.

CERTIFICATES, LICENSES, REGISTRATIONS

Must be certified by the Vermont Department of Liquor Control (every 2 years). ServSafe certification is required. Opportunity to attend the seminar will be provided in some cases.

OTHER QUALIFICATIONS

Excellent customer service skills required. Must be available to work nights, weekends and holidays as needed. Must have strong interpersonal and management skills. Interest in Locavore or Local/Sustainable purchases of food year-round. Strong A La Carte cooking skills required.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; reach with hands and arms and taste or smell. The employee is occasionally required to sit and climb or balance and is frequently required to stoop, kneel, crouch or crawl. The employee must regularly lift and/or move up to 25 pounds, frequently move and/or lift up to 50 pounds and occasionally lift and/or 100 pounds or more.

Specific vision requirements of this position include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is occasionally exposed to toxic or caustic chemicals. The noise level in the work environment is usually loud.

RESORT CONDITIONS

This is a Winter Resort Area. It requires that work venues are varied, and in many cases include steep stairways, multi-level buildings and outdoor work areas, subject to very cold, sometimes wet or very sunny work sites. Some facilities are located at the base or bottom area and some are semi-remote and can only be reached by traveling via chair lift(s), skis or snowboards. Walking surfaces are frequently frozen, sloped and slippery. Proper footwear is a must, indoors and out. Work days and hours, as well as the number of hours required will vary, with an emphasis on weekends and holidays.

Burke Mountain Operating Company, LLC is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.