Executive Chef — Lead Culinary & Menu at Sun Mountain Lodge

Hotel Equities; Winthrop (WA); Sur place; USD 85 000 - 120 000; Plein temps

Avantages offerts par ce poste

Medical Insurance

401(k) with company match

Paid time off

Paid holidays

Résumé du poste

Hotel Equities in Winthrop, WA seeks an experienced Executive Chef for Sun Mountain Lodge. The role oversees kitchen operations, staff leadership, menu development, and adherence to safety standards to deliver high-quality food and guest experiences.

The position emphasizes budgeting, cost controls, vendor coordination, and collaboration with hotel departments to maintain profitability and brand standards while inspiring culinary excellence.

Qualifications

• High School diploma /Secondary qualification or equivalent.
• Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints.
• Plans and manages procurement, production, preparation and presentation of all hotel food.
• Maintains sanitation and safety in accordance with standards and regulations.

Responsabilités

• Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
• Develop and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Develop and implement menus and back-up records to continually improve revenues and profit margins while maintaining quality.
• Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.

Formation

High School diploma /Secondary qualification or equivalent

Description du poste

Hotel Equities in Winthrop, WA seeks an experienced Executive Chef for Sun Mountain Lodge. The role oversees kitchen operations, staff leadership, menu development, and adherence to safety standards to deliver high-quality food and guest experiences.

The position emphasizes budgeting, cost controls, vendor coordination, and collaboration with hotel departments to maintain profitability and brand standards while inspiring culinary excellence.