Executive Chef - 20th Hole

Job Overview:

This Executive Chef leads our culinary team at the resort’s casual and comfortable restaurant called 20^th Hole which requires a passion for American comfort food and a flair for creating an exceptional dining experience. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining the highest standards of culinary excellence.

Job Specification:

Onsite: Black Desert Resort
Shift & Schedule Availability: Year Round / Full Time
The budgeted range starts at $68,000 - $75,000. Actual pay will be adjusted based on experience.

Job Responsibilities but not limited:

• Develop and maintain a menu that celebrates American comfort food classics, focusing on quality and locally sourced ingredients.
• Lead and inspire a team of culinary professionals, ensuring high standards of food preparation and presentation are met consistently.
• Work closely with local suppliers to source the freshest ingredients, showcasing the region’s best produce.
• Manage kitchen operations, including staff scheduling, training, and development.
• Ensure compliance with health and safety regulations in the kitchen.
• Collaborate with the restaurant manager to align the culinary and overall business objectives of 20th Hole.
• Create a memorable brunch experience for weekend golfers and guests, featuring a mix of breakfast favorites and selections from the all-day menu.
• Manage the P&Ls, forecasting, and kitchen budget including food cost control and inventory management.
• Continuously innovate and update menu offerings based on guest feedback and current culinary trends.

• Minimum of 5 years of culinary experience, with at least 2 years in a leadership role in a cuisine restaurant.
• Demonstrated ability in creating innovative and appealing menus.
• Strong leadership and team management skills, with a track record of training and motivating staff.
• Excellent organizational, time management, and multitasking abilities.
• Proficiency in various cooking methods, ingredients, equipment, and procedures.
• Knowledgeable in food and labor cost management.
• Excellent communication and interpersonal skills, capable of building strong relationships with staff, guests, and suppliers.
• Ability to work flexible hours, including nights, weekends, and holidays.

Compensation details: 68000-75000 Yearly Salary

PI45f58709c661-30210-34371269