Job Description
Executive Chef, Freestone Restaurant Hilton Garden Inn Kalispell - 3.5 Kalispell, MT Job Details $60,000 - $70,000 a year 3 days ago Benefits Health insurance Dental insurance 401(k) Paid time off Qualifications Customer communication Full Job Description Executive Chef, Freestone Here's a great opportunity! We're looking for hardworking, dependable, and positive people to join our team working in a dynamic and fast-paced environment. If this sounds like you, we might have just the job you are looking for! Freestone is a locally loved restaurant and bar in Kalispell, Montana, serving upscale American cuisine with a seasonal twist. Our kitchen focuses on quality ingredients, comforting classics, and seasonal dishes that offer something for everyone. From our competitive benefits package to our supportive management team that recognizes the employee efforts and contributions, our goal is to provide a workplace that is challenging, enjoyable, and rewarding. We believe that every employee helps to make us successful and hope that you will consider becoming a member of our team. We are hiring immediately and are excited to talk to you about the opportunities available. Apply today for immediate consideration! The executive chef is responsible for overseeing all kitchen operations, managing the team, ensuring the highest standards of food quality and safety and assisting in the supervision of the entire restaurant staff.
Essential Functions Menu Development:
Creates and updates innovative and profitable menus that reflect the season and restaurant's culinary vision and cater to customer preferences. Staff Management:
Manages staff to include making hiring and employment recommendations, supervising, performing performance evaluations, and training regarding cooking techniques, food handling, and equipment safety, in order to maintain high performance standards. Food Safety:
Ensures compliance with health and safety regulations, maintaining strict hygiene standards, and controlling food costs. Operational Efficiency:
Manages kitchen operations, including inventory management, cost control, and scheduling. Customer Interaction:
Interacts with guests to receive feedback, handling complaints, and ensuring an enjoyable and memorable dining experience. Utilizes strategic and creative thinking processes to set the owners' intended tone for the restaurant's culture and reputation. Prepares and cooks menu items according to recipes, presentation standards, and quality guidelines, ensuring consistency and taste Sets and maintains standards for food quality and dish presentation Manages equipment and ingredients and supplies inventory Oversees kitchen-related finances, including budget and food and labor costs Trains front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation details Demonstrates a working knowledge of all services and facilities of the hotel, as well as the local area to effectively assist guests. Understands and applies all hotel safety and security procedures to maintain a secure and safe environment for employees and guests. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance coming to his/her attention so prompt corrective action can be taken; also, provides potential solutions to the problems noticed. Ensures that guest issues, whether it relates to the kitchen or otherwise, are dealt with appropriately. If outside bounds of authority, promptly brings the matter to the attention of hotel management. Proactively looks for opportunities to improve operations. Adheres to all company policy and procedures, safety procedures, Health Department, and other regulatory requirements. Performs all other duties as assigned or requested. Skills and Qualifications Strong verbal and written communication abilities to instruct kitchen staff and relate to guests Advanced culinary skills, including classical training, such as ingredient balance or dish presentation, and techniques specific to the restaurant's cuisine In-depth understanding of food trends, such as plant-based or gluten-free options, and menu creation Creative approach to developing recipes and combining ingredients Familiarity with health and safety standards, according to the Occupational Safety and Health Administration (OSHA) Familiarity with how to create a budget, order strategically and manage food costs. Serves, reacts quickly and adjusts to customer concerns and situations. Manages stressful situations and demonstrates self-control at all times, including during difficult situations. Accepts directions and priorities from supervisor and reliably follows-through on tasks. Performs job duties with a minimum of disruption to the guest. Friendly and cheerful; interacts easily with staff, customers, and strangers. Cooperates with and supports others. Works independently with little supervision. Handles the physical demands of the job, including standing and walking for most of the shift, bending, climbing, and lifting at least 25 pounds several times during the shift. Grooming and appearance must meet Employee Handbook Standards. REPORTS TO
Food and Beverage Manager and General Manager. Benefits Medical Dental PTO Competitive Wages 401(k)
