Executive Chef - Amicalola Falls State Park & Lodge

Amicalola Falls State Park & Lodge; Dawsonville; On-site; CAD 60,000 - 80,000; Full time

Job summary

A premier outdoor venue in New Brunswick is seeking an experienced Executive Chef to lead its culinary team to excellence. The ideal candidate will have extensive experience in food preparation, including supervisory roles, to maintain quality and sanitation standards. This position involves menu planning, training kitchen staff, and ensuring a high-quality food service that exceeds guest expectations. Competitive benefits include vacation, health, dental, vision, and 401k options.

Benefits

Competitive group benefit plan

Vacation and sick time

401k benefits

Qualifications

• Minimum ten years in food preparation with five years in a supervisory role.
• Ability to maintain high sanitation standards.
• Experience in menu planning and costing.

Responsibilities

• Coordinates the activities of kitchen staff.
• Maintains quality and presentation standards.
• Implements training to increase employee knowledge.

Skills

Extensive cooking and production experience

Supervisory skills

Menu planning

Food presentation

Job description

Career Opportunities with Amicalola Falls State Park & Lodge

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Executive Chef - Amicalola Falls State Park & Lodge

CREATING MEMORIES THRU FOOD! We are searching for a hands on, hard working, talented Executive Chef who wants to lead our culinary team to excellence!

Under the direct supervision of the General Manager, this position coordinates the activities and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.

To perform the job successfully, an individual should perform the following essential functions of the position:

• Maintains good quality products and presentations according to company standards; i.e., uses records and recipe cards
• Assures food production consistently exceeds member and guest expectations
• Supervises all food preparations for the Restaurants and Banquets
• Maintains purchasing, receiving and food storage standards; conducts food cost control inventories
• Estimates production needs on a daily and weekly basis
• Maintains high sanitation standards for food handling and equipment maintenance
• Conducts monthly sanitation and safety inspections with the Sous Chef
• Implements training to increase employee’s knowledge of food production, presentation and proper sanitation
• Implements safety training and accident prevention practices
• Assists in development of annual operation budget
• Develops menu selection and format with the Sous Chef, Food & Beverage Manager and General Manager
• Coordinates with Engineering to ensure that preventative maintenance programs are in effect, and for follow up on pending work orders, firefighting and accident prevention, and periodical servicing of equipment
• Prepares weekly schedule based on business forecast and budget
• Coordinates with the Food & Beverage Manager for catering procedures and Banquet Event Orders (BEO’s)
• Adheres to the state and local health and safety regulations
• Plans menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and frequency of menu changes
• 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
• 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
• 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
• Maintains a polished, professional appearance and presentation

EXPERIENCE: Extensive cooking and production experience, minimum ten (10) years work in food preparation, five (5) years in supervisory/Sous Chef position in a large kitchen.

Supervisory Responsibilities: Directly supervises 10 to 15 employees in the Kitchen department. 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.

BENEFITS: Competitive group and company benefit plan including: vacation, sick, health, dental, vision, 401k benefits and much more!