Executive Chef

The White Mountain Hotel & Resort is seeking an experienced Executive Chef to manage the food outlets of our beautiful 4-star resort located at the base of Whitehorse Ledge in North Conway, NH.

This position requires management skills, culinary skills, and the ability to be creative while executing the highest level of service.

For more information, please refer to the job description below.

Department: Kitchen          

Job Title: Executive Chef

Reports To: General Manager, Assistant General Manager

Position Summary:  Manages all aspects of the kitchen and its staff for the Hotels food outlets, banquets, events, and any additional food sale outlets.

Key Responsibilities:

• Work with the Director of Food & Beverage to assess the market potential relating to the market competitors and the availability of the product
• Plan and implement menu design, creating suitable dishes and recipes with costing
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation
• Establish and maintain control of the standards for purchasing and receiving items. Test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers
• To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production
• To create recipes and production methods
• To compile new banquet, catering, wedding, and outlet menus
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained
• Responsible for control of equipment and scheduling maintenance
• To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities
• Maintain an up-to-date knowledge of competitors food production/offering
• Assist in the promotion of in-house sales activities, such as room amenities, chef specialties, culinary competitions, etc.
• To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime
• To interview/recruit suitable staff for the operation
• To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out
• To perform all duties applicable to a department manager within the Hotel
• To conduct/attend all required department meetings
• Responsible for all scheduling, purchasing, quality control and associate development in all areas of kitchen
• Daily follow up on all product freshness, rotation and development.
• Communicate all safety and sanitation policies with all staff
• Develop and challenge existing processes with focus on innovation, expense control, and quality

Qualifications and Requirements:

• Minimum 5 years culinary operations
• Must have experience in menu planning, purchasing, managing kitchen staff, and inventory
• Bachelors Degree or equivalent preferred
• Must have at least 3 years experience in an Executive Chef kitchen management capacity and excellent knowledge of current culinary trends
• Must be competent in culinary creativity and client relations as demonstrated by a tasting
• Strong knowledge of food cost and inventories
• Candidate must have good knowledge of computers (Office 365 i.e: Excel & Word).
• Clear, concise written and verbal communication skills
• Ability to teach associates importance of, and how to interact with, internal/external guests and professionally solve challenges
• Must be able to lift 50lbs on a regular basis
• Must be able to stand and be active for no less than 8-10hrs a day
• Must be able to withstand high temperatures in work environment

Benefits:  Excellent benefit package offered including Health & Dental Insurance, 401K, Vacation and Personal Time, Paid Holiday Time, industry perks and benefits, use of resort amenities, pool and health club, golf, and much more.

Salary : $72,000 - $85,000