Vail Resorts Mountain Dining Resort Executive Chef - Northstar California Resort in Truckee, California
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak.
The Mountain Dining Resort Executive Chef is responsible for all culinary operations throughout the resort including Restaurants, Banquets, Satellite, and Warehouse operations in accordance with Vail Resorts standards. The Resort Executive Chef will provide visionary leadership and management of the concept and menu development processes from ideation through implementation. This individual will execute processes and controls to help the culinary department meet and exceed their financial goals. The Mountain Dining Resort Executive Chef will provide a safe and structured work environment by adhering to and enforcing all company policies as outlined in the Vail Resort employee handbook and enterprise best practices. The Mountain Dining Resort Executive Chef will develop a motivated, passionate and engaged culinary brigade by creating a culture focused on the company mission and embracing the core values of our company.
Additional Responsibilities include but are not limited to:
Design, cost and price menus to achieve budgeted margins for all Mountain and Village culinary operations for review by the Mountain Dining Director.
Track revenue and labor against budget and forecast. Follow-up with General Managers and Chefs when variances occur including overtime usage.
Review pay period schedules with restaurant Chefs in accordance with staffing guides & labor forecasts. Work with managers/supervisors to adjust schedules throughout the week to meet business demands and maximize productivity levels.
Ensure that inventory procedures and best practices are being followed and deadlines are being met.
Ensure that company guidelines around procurement are being followed by all staff with purchasing responsibility.
Participate in monthly P&L reviews.
Strategic planning to foster financial growth through innovative, trending and on brand initiatives.
Partner with Mountain Dining Director to develop or enhance restaurant concepts.
Partner with Mountain Dining Director for menu and recipe development of each concept.
To be fully aware of trends in the industry and make suggestions for improvement.
Train culinary leaders and staff on guest service standards consistent with our company mission.
Monitor guests, partners and internal feedback and take corrective action as required ensuring the highest level of guest satisfaction.
Establishes and maintain strong food vendor relationships.
Leadership & Teambuilding
Interview all culinary Supervisory and Management applicants and ensure any new hire paper work is complete.
Either directly or indirectly responsible for cooks and kitchen helpers in each outlet.
Responsible for developing strong leaders with the Culinary Leadership Group.
Assist Restaurant Managers & Chefs in overseeing work of kitchen employees.
Works Collaboratively with the Restaurant GM’s and is supportive to their needs to lead the operating unit Chef or Kitchen Manager.
Conduct/oversee daily departmental line-ups. (Work with culinary management staff at all locations).
Ensure high levels of safety and sanitation are maintained in all restaurants, storage area, transportation vehicles and loading docks.
Conduct Monthly Operational Reviews in every restaurant and ensures that weekly safety and sanitation audits are being conducted in each operating unit and ensure completion of outstanding items.
Builds and maintains strong, collaborative working relationship with local Health Department and inspectors.
Is an ambassador for local community programs the resort is affiliated with.
REQUIRED SKILLS DETAILS
- Ability to read and interpret documents such as trade magazines, menus, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.
- Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to scale recipe servings up and down as needed. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and volume.
Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours a day.
Able to travel to on mountain dining locations in adverse weather conditions.
Able to work effectively in a kitchen environment with extremes in temperature (heat, cold, humidity) for an extended period of time.
Minimum of 6 years multi-unit, culinary management related experience in a 4 or 5 Star/Diamond Mountain Resort or Hotel.
Minimum of 5 years Executive Chef Experience preferred.
Four-year college degree preferred.
Graduated from a formal culinary arts program through a college or formal apprenticeship program.
Experience in fiscal planning and knowledge of profit and loss reporting.
Strong written & verbal communication skills required.
Strong inventory control skills required.
Strong technology skills- including, but not limited to, MS Word, Excel, Info Genesis, Coupa and Peoplesoft.
Certified Executive Chef (CEC) highly desired.
Previous responsibility for food purchasing, including negotiating prices highly desirable.
Ability to manage change in an organized professional manner.
Experience in training and developing employees with limited education and experience.
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 frequently exposed to wet and/or humid conditions, and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, extreme cold, extreme heat, toxic or caustic chemicals, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.
EDUCATION and/or EXPERIENCE:
- Minimum of 6 years management/supervisory experience in a culinary environment required.
CERTIFICATES, LICENSES, REGISTRATION:
With diverse tree-lined mountain trails, a world-class terrain park and a vibrant village, Northstar is the perfect setting for families and snow sports enthusiasts alike. Nestled in the Sierra Nevada just 15 minutes from Lake Tahoe, 30 minutes from Reno and a few hours from Napa and San Francisco, it’s easy to explore everything Northern California has to offer. Join the Northstar team and learn why Truckee, CA has been voted one of the “Top 25 Ski Towns in the World.” www.vailresortscareers.com
Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.
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