Executive Chef at Explor Crater Lake, LLC

, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Oct, 26

Salary

0.0

Posted On

21 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Kitchen Management, Menu Development, Inventory Management, Staff Training, Food Safety, Sanitation Standards, Leadership, Budgeting, Recipe Creation, Quality Control, Communication Skills

Industry

Description

At Explor Crater Lake, LLC, every day is an adventure — where tranquil beauty, scenic landscapes, and rich culture come together to create a truly unforgettable workplace. Offering competitive pay, employee housing and benefits. Apply Today! The primary objective of the Executive Chef is to be responsible for overseeing the daily operations of the restaurant, ensuring that all served food meets the highest quality standards and using culinary expertise to create appetizing dishes for guests to enjoy. Duties include overseeing s needed. The Chef will work with other kitchen staff to ensure the kitchen runs effectively and is an expert at ensuring food quality and maintaining kitchen equipment. RESPONSIBILITIES · Ensuring that all food meets the highest quality standards and is served on time. · Overseeing food preparation, checking that all kitchen staff is performing their duties. · Monitoring equipment quality and ordering new equipment as needed. · Ensures that the menu, as set forth by the Corporate Director of F&B, is being executed as documented and to the highest quality standards. · Ensures that all culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience. · Ensures culinary team is working as a cohesive unit to provide the highest level of quality and service as defined in the Company Handbook. · Creating new recipes to regularly update the menu. · Helping the operation to determine how much food and supplies need to be ordered. · Responsible for weekly/monthly inventory of all food and beverage and kitchen supplies. · Placing daily/weekly/monthly food and beverage orders, following the inventory counts and current needs. · Covers the Le days off by spending dedicated time and effort on the cooking line ensuring operations continue to meet expectations. · Training new kitchen staff. · Keeping track of new trends in the industry. · Incorporating feedback from the restaurant staff and patrons to make improvements or resolve issues. · Enforcing best practices for safety and sanitation in the kitchen. · Performs all other related duties as assigned. REQUIREMENTS: · Possesses good communications skills, a courteous demeanor, and a helpful attitude. · Qualification from a culinary school. · 5+ years of experience in a similar position. · In-depth knowledge of food principles and best practices. · Passion for creating incredible food that delights and attracts customers. · Excellent communication skills and leadership qualities. · Ability to thrive in a high-pressure environment. · Creative, innovative thinking. · Exceptional standards for cleanliness, health, and safety. · Experience managing inventories and stocktaking. · Ability to remain stationary and/or move about the facility for extended periods of time. · Available to work on-call, shifts, after hours, over weekends, and on holidays. · Possesses a genuine concern for guests' experience and enjoys frequent interaction with the public. We maintain a drug-free workplace to ensure the safety and well-being of all employees. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.

Responsibilities

The Executive Chef is responsible for overseeing daily restaurant operations and ensuring all food meets high quality standards. Key duties include managing kitchen staff, creating recipes, and handling inventory and equipment procurement.