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Hospitality Hotel in Montello,Wisconsin
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Executive Chef

Patrice & Associates - Dan O’Neil Wisconsin Dells Full-Time
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This special Hospitality Client of ours owns and operates family resorts that features a water park,  restaurants, arcades, spas and children's activities. Why people LOVE working for this company!
  • Always exceeding guest expectations while never compromising a safe and friendly work environment–dedicated to encouraging team members' growth
  • Growing corporate-owned resorts always striving to improve guest experience
  • Full benefits, excellent compensation and bonus plans, career development opportunities
  • Employee family admissions to special water-park days
  • Values team members
Position Overview & Responsibilities
  • Willingness to accept the most effective role.
  • Manage and direct the preparation and presentation of all foods in all venues of the Lodge.
  • Maintain and follow all local Health Department food preparation codes and regulations.
  • Ensure all food preparation licenses and training (as required) is maintained by all pack members.
  • Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs.
  • Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities.
  • Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement.
  • Maintain working rapport with all hotel staff for efficient operation and service to guests.
  • Monitor staff performance, product quality and production flow; foster improvement where necessary.
  • Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals.
  • Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.
  • Confer with Director of Food and Beverage regarding new selections and changes.
  • Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements.
  • Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.).
  • Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs.
  • Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures.
  • Expert knowledge of safe food preparation techniques and methods.
  • Exceptional palate to detect flavor samples and to recommend flavor profile adjustments.
  • Extensive knowledge of menu development, cost and wage control.
  • Ability to analyze budget, forecast, and actual data.
  • Ability to supervise large, diverse staff and accomplish goals on a timely basis.
  • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director.
  • Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy.
  • Collect accurate information to resolve conflicts.
  • Ability to distinguish product, taste, texture and presentation and observe preparation, making recommendations for improvements.
  • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
Benefits FULL BENEFITS! Position Requirements
  • Expert knowledge of safe food preparation techniques and methods. From 'scratch' culinary kitchen.
  • Extensive knowledge of menu development, catering and buffet experience, cost and wage control.
  • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
  • Thorough knowledge of kitchen equipment, food products, standard recipes, and proper preparation.
  • Ability to analyze budget, forecasting skills for peaks and low occupancy.
  • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director.
  • Guest-focused - welcoming of guest requests, dietary requests, Nut-free
  • Collect accurate information to resolve conflicts.
  • Ability to distinguish product, taste, texture and presentation and observe preparation, making recommendations for improvements.
  • Culinary education degree preferred. Solid hotel and/or entertainment experience that provides the knowledge, skills, and abilities to perform the job.
  URL blocked - click to apply   EOE - Equal Opportunity Employer Interested? Contact your Career Coach!
 

Skills required

Stocks (Inventory)
Meats
Bakeries
Grilling
Culinary Arts
Beef

Location

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$80K
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Job ID: 15995

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Founded in 1989 in the basement of Patrice’s home, Patrice & Associates Hospitality Recruiting has grown to become one of the largest restaurant recruiting and hospitality recruiting firms in the country.

Our hospitality recruiters are of the highest caliber and have been with us for as long as 10 years. Our team of restaurant and hospitality recruiters has strong industry experience and have included backgrounds such as Vice Presidents, District Managers, Managing Partners, Chefs and General Managers from restaurant and hotel concepts such as The Cheesecake Factory, PF Changs, Ruth’s Chris Steakhouse, Marriott Corporation, Red Robin, TGI Fridays, Arbys, Buffets, Applebees, Friendly’s and YUM Brands.

  • We have helped thousands of hospitality candidates find new job opportunities.
  • Many companies have made over 500 hires from us.
  • Corporate Recruiters regularly “take us with them” to a new Human Resource position.
  • Early in her career, Patrice wrote a book on “How to Interview” and taught classes on successful interview techniques.

We represent all major restaurant corporate chains – $4M casual dining restaurant companies, $6M – $10M theme casual dining clubs, $4M family style restaurants, companies opening 40 new locations a year, fine dining, fast food, airports, malls and travel plazas nationwide.

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