Executive Chef Position Available In Monroe, Pennsylvania

Executive Chef
Job Description

Pay:

$80000 per year – $90000 per year
At Great Wolf, the Restaurant Executive Chef is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors customer satisfaction, maintains inventory of kitchen supplies and food, and ensures that food and facilities meet all governmental regulations.
Join our

Pack:

• Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels

Great Perks:

Take advantage of exclusive perks for you, your family, and friends – including discounted vacations and employee referral incentives

Learn While You Earn:

Gain access to Great Wolf University for on-the-job training, functional, and leadership training

Prioritize Your Well-Being:

We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund

Celebrate Your Uniqueness:

Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized.

Benefits:

• Medical, Dental, and Vision insurance
• Health savings account
• Telehealth resources
• Life insurance
• 401K with employer match
• Paid vacation time off
• Paid parental leave Essential Duties & Responsibilities
  Manage and direct the preparation and presentation of all foods in all venues of the Lodge
  Maintain and follow all local Health Department food preparation codes and regulations
  Ensure all food preparation licenses and training (as required) is maintained by all pack members
  Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs
  Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities
  Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement
  Maintain working rapport with all hotel staff for efficient operation and service to guests
  Monitor staff performance, product quality and production flow; foster improvement where necessary
  Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals
  Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations
  Confer with Director of Food and Beverage regarding new selections and changes
  Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements
  Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.

)
Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs
Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures
Basic Qualifications & Skills
High School degree or equivalent
5+ years experience in restaurant kitchen(s)
1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters
Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed
Successful completion of criminal background check and drug screen
Desired Qualifications & Traits
Culinary education degree
Previous Executive Chef experience
Prior kitchen experience in hotel/resort industry
Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment
Proven teamwork
Projects professional image that inspires trust and confidence
Enthusiastic and positive energy
Physical Requirements
Able to lift up to 30 lbs.
Able to bend, stretch, and twist
Able to stand for long periods of time