Executive Chef

About us:

PlumpJack Inn is a charming rustic Inn at the base of Palisades, one of the largest ski resorts in the U.S. The Inn is situated at the edge of the Village at Palisades and the base of the mountain affording guests the opportunity a short walk to numerous lifts, base-to-base gondola and the Mountain Tram. The Inn offers cozy accommodations featuring a mix of well-appointed guest rooms and suites. The PlumpJack Cafe is renowned in North Lake Tahoe for its seasonal menu and award-winning wine list. The PlumpJack Cafe Bar is a popular Apres destination featuring creative cocktails, craft beers and an extensive by-the-glass wine list.

Purpose of the role:

To manage the staff and operations of the Kitchen to ensure the highest possible quality of food service to hotel restaurant, banquets and functions.

Responsibilities:

• To understand and respond to all guest needs and requests in a timely and professional manner.
• To hire, train, schedule, support, review, discipline and terminate employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity.
• To coordinate with the General Manager and Director of Food and Beverage to ensure the efficient and professional operation of the dining room, room service and banquet departments.
• To work with the General Manager, Director of Food and Beverage & Sous Chef on the development of menus, the pricing of menus, safety and sanitation, staff development and product knowledge.
• Responsible for managing the ordering of all food products for property.
• Monitor the presentation of all foods served to hotel guests and ensure that appearance and quality are consistently maintained.
• To post schedules for Kitchen staff on a weekly basis.
• To properly document employee payroll transactions and payroll reports and prepare final time-log for semi-monthly payroll processing.
• Conduct regular staff meetings and monthly safety meetings.
• To ensure foods are stored and served at proper temperatures.
• To maintain an adequate supply of all provisions in the kitchen and establish programs to minimize waste and pilferage.
• To regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs.
• Attend all weekly BEO meetings and post any menu/event changes in kitchen for staff. Work with Sous Chef on ordering all food products for banquet functions. Manage banquet functions as needed.
• To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget.
• Develop relationships with all food purveyors.
• Execute monthly inventories.
• Other duties as assigned

Candidate requirements:

• Minimum three years experience as a Sous Chef and minimum one year as a Chef in an establishment of comparable quality with knowledge of culinary operations and quality food preparation
• English fluency required, Spanish fluency helpful.
• Demonstrated ability to train staff and ensure upscale restaurant customer service.
• Must have current Food Handler Certificate
• Familiar with OSHA, SB198, local department of Health Regulations, California Liquor laws and relevant current laws governing handling hazardous substances, working knowledge of local safety laws, investigation methods, fire codes and life safety codes
• Detail oriented. Organized and efficient. Safety-minded.
• High quality standards for production and service. Good team player. Customer service focus.
• Ability to effectively manage staff to maintain a high level of morale and productivity. Basic knowledge of foods, service standards and procedures.
• Diplomatic and calm with strong verbal communication skills.
• Courteous, friendly, and professional manner.

Working Conditions:

Works indoors throughout shift in well-lighted kitchen areas and office. Works outdoors to move between buildings for events and meetings in summer and winter weather. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace.