Tahoe Donner Association is known for its exceptional culinary program, characterized by a commitment to high standards and innovation. The Executive Chef will have the opportunity to lead and contribute to a dynamic culinary team dedicated to delivering outstanding dining experiences from an award winning neighborhood bistro to quality quick service meals.
REASONS TO WORK AT TAHOE DONNER ASSOCIATION
Competitive wages
Great benefits for full-time, year-round employees such as, 90% employer-paid health insurance and 401(k) with 4% employer matching + 100% vesting on first day of eligibility
A fun, friendly and supportive work environment
Food and merchandise discounts
Gym + spa access at the Trout Creek Recreation Center for you and your qualified dependents
Winter: Free downhill and cross-country skiing for you and your qualified dependents
Summer: Access to Beach Club Marina at Donner Lake, Tennis, Golf, Trails and more
SUMMARY
The Executive Chef coordinates activities of 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. Collaborating with the Director of Food and Beverage, location management to create a culinary vision, food quality, presentation, and implementation of all food products. The Executive Chef reports to the Director of Food and Beverage.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Provide excellent service to association members, guests, employees, and customers.
Hire, orient, train, direct, motivate, evaluate, and discipline all assigned staff and oversee work schedules in accordance with Association policies.
Assist with development and recommendation of annual operating budget and capital improvement budget for assigned area of responsibility; assist with monitoring and controlling budgets using computerized financial accounting systems.
Maintain current knowledge, implement, and enforce Association policies, procedures, rules, and regulations.
Collaborate and partner with HR in regards to recruitment, staffing, job descriptions etc.
Direct the functions of administration and planning for all Food and Beverage kitchens to meet the daily needs of the operation.
Clearly describe, assign, and delegate responsibility and authority for the operation of the various positions under supervision.
Establish and implement controls and reporting systems to maintain and improve food quality, service, and merchandising to achieve food and beverage cost ratio objectives. Coordinate with accounting to develop and implement inventory programs and schedule.
Coordinate the development and design of attractive menus with Director of Food and Beverage and restaurant manager to attract a predetermined customer market.
Plan or participate in planning menus and utilization of food surpluses and leftovers, taking into account probable number of patrons, marketing conditions, and popularity of various dishes.
Estimate food consumption and purchase or requisition food and kitchen supplies.
Review menus, analyze recipes, determine food, labor, and overhead costs, and recommend prices of menu items.
Directs food apportionment policy to control costs.
Develop a restaurant supplies purchasing and receiving procedure consistent with the Association's overall purchasing program. Aligning and consolidating vendors to maximize our purchasing power. Purchase all necessary products; produce, meats, liquors, dry goods, etc. Represent Association in the relationship with purveyors and negotiates or assists with purchasing agreements with suppliers. Input invoices into computerized systems for payment processing.
Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production.
Observe methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them.
Devise special dishes and develop recipes.
Familiarize cooks with practices of kitchen and oversee training of staff.
Establish and enforce nutrition and sanitation standards for restaurant.
Requirements
QUALIFICATIONS
To perform this job satisfactorily, an individual must be able to perform each essential duty. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
Certification from culinary institute or similar education and four years related experience and/or training in the food and beverage industry including managing “back of the house” operations. Requires experience in computer software use including Microsoft Office products and specialized restaurant computerized systems (experience with ALOHA Enterprise Edition preferred), or equivalent combination of education and experience. Must be certified safe food handling-Serv Safe.
CERTIFICATES, LICENSES, REGISTRATIONS
Requires possession of valid Class C Driver License with a driving record meeting the minimum standards required by the Association insurance carrier. Current Cardiopulmonary Resuscitation (CPR) and First Aid certifications recommended.
LANGUAGE SKILLS
Must have the ability to read, analyze and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format. Ability to effectively present information to top management, public groups, and/or boards of directors.
MATHEMATICAL SKILLS
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
REASONING ABILITY
Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel and talk or hear. The employee frequently is required to stand, walk, reach with hands and arms, and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.
SUPERVISORY RESPONSIBILITIES
Directly supervises the culinary staff at all locations, working closely with location management. Including a sous chef, all cooks, porters, dishwashers, and helpers. 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.
