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Job Title:   Executive Chef - Lago (FT)
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Food & Beverage - Kitchen/Chef/Cook/Helper
21 and over

  • Efficiently operates within pre-established food and labor cost controls and plays an active role in contributing to the various outlets profits.
  • Maintains operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.
  • Design production schemes and assists in implementation of restaurant menu and menu engineering.
  • Provides management and support of all kitchen employees ensuring proper scheduling and vacation planning.
  • Maintains high customer satisfaction through consistently introducing innovative products.
  • Establishes measurable goals and objectives that focus on profit, product and people.
  • Ensures kitchen and employees meet both state and departmental requirements concerning sanitation and personal hygiene.
  • Ensures that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws as well as the Culinary Union.
  • Ensures that employees have all required certification validated, i.e., Sheriff Cards, Health Cards, and Alcohol Awareness.
  • Provides employees with proper training and developmental opportunities that will aid in their career aspirations.
  • Ensures kitchen equipment is properly maintained and functioning.
  • Actively interacts with guests and consistently coaches staff on guest relations skills.
  • Portrays a professional, charismatic image when interacting with all media.
  • Performs all other job related duties as assigned.

  • At least 3 years of similar Food and Beverage experience.
  • Possess good communication, organizational, and supervisory skills.
  • Have strong coaching and development skills.
  • Have prior experience in labor and food cost control.
  • Have a working knowledge of knives, knife skills and small wares equipment.
  • Ability to work in a high pressure environment.
  • Have a working knowledge of health, safety and sanitation procedures.
  • Have a working knowledge of weights and measures and various cooking techniques.
  • Excellent customer service skills.
  • Able to lead and mentor a team.
  • Have interpersonal skills to deal effectively with all business contacts.
  • Professional appearance and demeanor.
  • Work varied shifts, including weekends and holidays.
  • Have a professional appearance and demeanor.
  • Associates Degree in Culinary Arts or recognized formal certified training program from a National Association.
  • Able to effectively communicate in English, in both written and oral forms.
  • Formal culinary training.
  • Previous experience managing employees using a Collective Bargaining Agreement.
  • Previous experience working in a similar resort setting.