Executive Chef - Indian Springs Calistoga

Responsible for all food creation, planning and production for restaurant, catering events and pool food service. Develop creative menus and recipes for a contemporary approach to classic American cuisine consistent with the Sam’s Social Club philosophy. Maintain consistent elevated food quality, while upholding sanitation and safety standards. Position is responsible for motivating, training, and supervising all kitchen employees. Accountable for achieving budgeted food and labor cost percentages and departmental operating expenses.

Responsibilities:

• Plans and/or approves all food menus for the food and beverage outlets.

• Schedules and coordinates the work of chefs, cooks, stewards and other kitchen employees to assure that labor is within budgeted labor costs.

• Oversees the purchasing of all food products and other kitchen supplies.

• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

• Establishes controls to assure that food costs are within budget.

• Develops consistent standard recipes, food preparation techniques, portion control and plating standards for all dishes.

• Recommends menu pricing based on food cost

• Manage the day-to -day human resource functions within the department. Direct and oversee recruitment and development of employees; hire, train, coach and counsel, complete performance and salary reviews, resolve conflict through fair treatment and discipline as appropriate.

• Participates in the development of the food and beverage budget.

• Interacts with food and beverage management to ensure that food production consistently exceeds the expectations of guests.

• Coordinate food production and creativity for special events throughout the resort.

• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

• Provides training and professional development opportunities for all kitchen staff.

• Ensures that representatives from the kitchen attend service line-ups and meetings.

• Periodically visits dining areas and greets guests to obtain opinions and feedback.

• Works with all departments (Sales, Hotel, Spa and HR) to support any culinary requirements.

• Able to create an environment where employees thrive and actively engage. Seeks input and collaboration from team to create goals and buy in building a high performing team with a vision for success.