Executive Chef - Amicalola Falls State Park & Lodge

Coral Hospitality; Dawsonville; On-site; CAD 60,000 - 80,000; Full time

Job summary

A hospitality company located in Dawsonville, NB, is seeking an Executive Chef to lead the culinary team. The ideal candidate will have over 10 years of food preparation experience and at least 5 years in a supervisory position. Responsibilities include menu development, staff training, and ensuring high sanitation standards. Competitive benefits package included.

Benefits

Vacation

Health Insurance

401k Benefits

Dental Insurance

Vision Insurance

Qualifications

• Minimum ten years in food preparation, five years in a supervisory role.
• Experience in managing kitchen staff and operations.
• Strong understanding of food safety and sanitation standards.

Responsibilities

• Lead and train the culinary team to ensure excellent food service.
• Supervise all food preparations for the restaurants and banquets.
• Plan menus and estimate production needs.
• Ensure compliance with health and safety regulations.

Skills

Leadership

Food Preparation

Budgeting

Menu Development

Sanitation Standards

Job description

Career Opportunities with Coral Hospitality

A great place to work.

Current job opportunities are posted here as they become available.

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!