Swan Lake Resort
  • Restaurant
  • Plymouth, IN, USA
  • Salary
  • Full Time

Job Summary

The Executive Chef is accountable for overall success of the daily kitchen operations. He/she exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. The Executive Chef works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. The Executive Chef is responsible for guiding and developing staff and must ensure sanitation and food standards are achieved.                        

Key Responsibilities

To perform this role successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 

  • Plans menus for all food outlets at the resort.
  • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
  • Approves the requisition of products and other necessary food supplies.
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Establishes controls to minimize food and supply waste and theft in coordination with Food & Beverage Director.
  • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
  • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met in coordination with Food & Beverage Director.
  • Attends food and beverage staff and management meetings.
  • Consults with the Banquet Manager and Sales Team about food production aspects of special events being planned.
  • Cooks or directly supervises the cooking of items that require skillful preparation.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability in coordination with Food & Beverage Director.
  • Evaluates food products to assure that quality standards are consistently attained.
  • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of guests.
  • In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
  • Evaluates products to assure that quality, price and related goods are consistently met.
  • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
  • 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 lineups and meetings.
  • Periodically visits dining area when it is open to welcome guests/members.
  • Support safe work habits and a safe working environment at all times.
  • Interview, select, train, supervise, counsel and discipline all employees in the kitchen.
  • Ensure all services to guests are conducted in a highly professional and efficient manner.
  • Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
  • Perform other duties as directed.

 Education & Experience:  

  • Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience.
  • High school diploma or equivalent
  • Must be ServSafe Management certified or willing to obtain certification.

 Physical Requirements                                                                                                                                               

  • Be able to lift, reach, bend and stoop
  • Be able to work in a standing position for long periods of time (up to 8 hours)
  • Must be able to lift up to 50 pounds
  • Noise - Moderate
  • Talk or hear
  • Travel - Less than 10%
  • Vision - Close
  • Vision - Color
  • Vision - Depth perception
  • Vision - Distant

 Skill Requirements                                                                                               

  • Excellent interpersonal skills for diplomatically handling staff.
  • Self-disciplined, possess initiative and leadership ability.
  • Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
  • Team-working skills to be able to lead a team and be a part of it.
  • Problem-solving ability to resolve issues as they arise.
  • Must be able to prioritize and organize work assignments.
  • Ability to handle multiple tasks and works well in environment with time constraints.
  • Must possess a strong work ethic and integrity.
  • Varying schedule to include evenings, holidays and extended hours as business dictates.
  • Must be dependable and come to scheduled work shift in a positive state of mind, meeting dress and grooming standards for a professional appearance.
  • Self-disciplined, possess initiative and leadership ability.

 Supervisory Responsibilities 

  • Manager
Swan Lake Resort
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