Head Chef

Opportunity

The Head Chef at Horse & Plow is responsible for leading the day to day culinary operation. Must meet the requirements of the department ensuring product quality, service standards and profit goals are met or exceeded. Supervise the daily ordering, receiving, and proper handling of product, develop new menu ideas, train and develop staff to ensure that all products represent standards.
Control food & labor costs and supervise the daily preparation of all products and ensure that standard operating procedures are followed. Strive to move the business and its cuisine forward to be competitive in its market nitch.

Specific Responsibilities

Quality Control

• Standardize recipes, plating instructions and menu costs.
• Monitor freshness and inspect food products daily to uphold quality standards of the resort.
• Work closely with the Inventory manager and purchasing to source best quality at best price amongst food vendors.
• Engage daily in the preparation of food to ensure execution and quality standards are met.
• Ensure sanitation guidelines are met daily.

Financials

• Monitor sales mix reports monthly.
• Create specials and work with management to execute special events and marketing opportunities.
• Monitor overtime weekly to ensure profit goals are met or exceeded.
• Maintain a safe working environment and educate & train on safety practices/procedures.
• Participate in the annual budgeting process.

Skills/Requirements

• A graduate of a culinary institute with a minimum of an Associates Degree or completion of equivalent apprenticeship program, certified through the American Culinary Federation.
• 5+ years of practical experience in a full range of restaurants.

• Food Manager Certification required or completion of this certificate within six months of employment.
• Requires clear, concise written and verbal communication skills, strong technical skills, excellent time management skills, strong organizational skills, excellent safety and sanitation skills and creative problem solving skills.
• Ability to manage multiple and varying meal periods with a range of cuisine styles.
• Possess an excellent knowledge of world cuisine, current knowledge of regional and national trends in F&B to keep menus current, and a thorough knowledge of food handling and preparation techniques.
• Prior management experience managing line staff as well as exempt Chefs at a mid- to entry level.
• Strong budgetary, projections, and cost control skills required.