Executive Chef - 192 at Taos Ski Valley, Inc. in Taos Ski Valley, New Mexico

Job Description:

The Executive Chef of 192 Resort is a senior culinary leader responsible for the overall operation, performance, and culinary excellence of 192. This role ensures strict adherence to food quality standards and recipes. The Executive Chef holds accountability for the operational, administrative, and financial outcomes associated with 192. Key responsibilities include overseeing kitchen operations, staffing, culinary training, menu development, recipe costing, expense management, and ensuring food safety and physical safety for the staff. The Executive Chef reports directly to the Resort Executive Chef. The position requires receptiveness to feedback, willingness to accept criticism, and the ability to follow directions from the Resort Executive Chef.

This job description is intended to be a broad description of duties. You will be expected to carry out all responsibilities in accordance with the organization's policies and applicable laws. Specific information on duties and policies can be found with your supervisor or in the Employee Reference Guide. Reasonable accommodation may be made to enable individuals with disabilities to perform essential job functions.

Essential Job Responsibilities:
1. Operational Excellence:

Assume overall responsibility for the performance and operations of 192, ensuring consistent delivery of exceptional culinary experiences.
Oversee and manage all aspects of kitchen operations, including food preparation, cooking, plating, and maintaining cleanliness and organization.
Ensure compliance with established food quality standards, recipes, and presentation guidelines to meet and exceed guest expectations.
Visit tables and guests in dining rooms on a daily basis to perform quality checks.
Create weekly schedules based on forecasted resort business maintaining a proper balance of labor vs revenue.
Reliable attendance on all scheduled workdays.
Other duties as assigned.

2. Administrative and Financial Management:

Take ownership of administrative tasks related to 192, including scheduling, inventory control, and maintaining records and documentation.
Develop and manage budgets, controlling costs through efficient purchasing, inventory management, and portion control.
Implement effective expense management strategies to optimize financial performance.
Oversee monthly inventory process as it related to creating monthly profit and loss statements to guide good business decisions.
Ensure the Chef de Cuisine orders are correct based on forecasted demand.
Ensures weekly food product inventory is completed to best maintain freshness, monitor throughput, reduce waste, spoilage and theft.

3. Leadership and Training:

Lead, hire and inspire the culinary team, fostering a culture of excellence, teamwork, and professional growth.
Provide guidance, mentorship, R&D, and training to kitchen staff, ensuring high standards of culinary skill and knowledge.
Collaborate with the Resort Executive Chef to develop and implement culinary training programs and initiatives.
Participate in growing F&B business management efforts to grow skills and awareness to properly manage revenue, cost of goods, wages, direct operating expenses and profitability.
Work in partnership with Resort Executive Chef and Hotel GM to improve the operational infrastructure of the department.

4. Menu Development and Recipe Costing:

Create innovative and seasonally inspired menus that reflect the culinary vision and target market of 192.
Conduct recipe costing to ensure accurate pricing, profitability, and cost control.
Regularly review and update menus based on market trends, guest preferences, and ingredient availability.
Design menus with Resort Executive Chef using locally sourced ingredients whenever possible and specific regional specialty ingredients to create and deliver well-prepared, flavorful and authentic dishes to support the regional styles of the concepts.
Develop relationships with local farmers and farmer's markets to increase community involvement in menus.

5. Food Safety and Physical Safety:

Ensure strict adherence to food safety and sanitation regulations, maintaining a clean and safe kitchen environment.
Implement and enforce proper food handling, storage, and labeling procedures.
Collaborate with the Resort Executive Chef to ensure physical safety protocols are in place and followed in all Base Area outlets.
Maintain impeccable cleanliness standards that meet local health codes at all times conducting monthly self-health department walks unannounced with assistant/culinary supervisor.
Completed safety training and follows all of company safety and security policies and procedures.

Qualifications and Skills:

Culinary or Restaurant Management Bachelor's Degree or equivalent experience.
ServeSafe Manager Level Certified.
5 years previous Hotel, Resort or Multi-Unit restaurant Executive Chef experience.
5 years of high volume / high quality / multi-unit kitchen management experience.
Extensive knowledge of culinary techniques, menu development, and kitchen management.
Strong leadership and communication skills, with the ability to motivate and mentor a team.
Excellent organizational and time management abilities to ensure efficient operations.
Detail-oriented mindset and commitment to maintaining high-quality standards.
Thorough understanding of food safety regulations and ability to ensure compliance.
Proficiency in relevant computer software and systems.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time.
Ability to work a flexible schedule including weekends, holidays, and evenings

Personal Skills:

Strong personal character and commitment to Taos Ski Valley, Inc.'s Vision, Purpose, and Values.
Provides a guest experience that exceeds the guest's expectations.
Ability to accept criticism and opportunities gracefully and humbly for growth. Resilience.
Ability to stay positive, focused, and constructive when faced with setbacks, challenges, and while working in an ever-changing environment.
A genuine passion for food and cooking is a personal skill that drives excellence.
A highly creative mindset.
Ability to adapt to changing circumstances and handle unexpected challenges.

Work Environment:
Must be able to stand or sit for long periods of time. Must be able to work over the phone or on a computer for extended periods of time. Taos Ski Valley, Inc. is often a fast-paced work environment, especially during Holiday and Peak days. TSVI is located in a high-altitude alpine environment. Position may require travel on uneven, snow-packed, or icy terrain and may be exposed to wet, cold, and/or humid conditions. Must be able to work in close quarters and with other staff.

Physical Demands of Position Include:
Occasionally might have to lift or move office items up to 50lbs.

Background Check:
Positions dealing with children, of safety-sensitive and/or confidential nature, require driving or positions that handle cash may require a background check and MVR check. Employment is contingent upon a favorable background check and MVR check.

Is a Background Check required for this position: Yes
Is an MVR required for this position: Yes