Executive Chef-Salt Fork Lodge

Job Description

Job Title: Executive Chef

Company: Salt Fork Lodge

Location: Cambridge, OH

Pay: $50000 – 65000 per year

AI Pay Analysis: An annual salary range of $50,000 to $65,000 for the role of Executive Chef in Cambridge, OH, translates to an hourly rate of approximately $24 to $31, which is generally competitive for the position in that region. According to industry standards, executive chefs in smaller markets or less metropolitan areas typically earn between $45,000 and $70,000 annually, depending on experience, the complexity of the operation, and cost of living. Given that Cambridge is a smaller city, this salary range aligns well with local expectations, though it may be on the lower end for those with extensive experience or working in high-end establishments. Overall, it is a reasonable compensation for the role in that geographic area.

Job description:

Salt Fork Lodge & Conference Center is seeking qualified candidates for the position of Executive Chef. The Executive Chef will have primary responsibility for the strategic direction, oversight, and management of all back-of-the-house operations and the culinary offerings across all food outlets. This role encompasses all kitchen functions, including budgeting, scheduling, inventory management, menu development, and the organization of banquet services.

• Join a dynamic, team-oriented, and career-focused work environment.
• Competitive salary range of $50,000 – $65,000, commensurate with experience.
• Comprehensive benefits package available after 60 days, including 401k and paid time off.

This position requires a hands-on manager who may need to engage in back-of-the-house duties, including food preparation and banquet service during shifts. While supervisors will be present to assist during peak times, the Executive Chef should be ready to step in during slower periods or labor shortages.

Required Education and Experience:

• 3 to 4 years of demonstrable management experience, leading a team of eight or more staff members.
• An Associate or Bachelor’s degree from an accredited Culinary Academy or Institute, or equivalent professional experience in lieu of a degree.
• Current ServSafe Certification preferred; certification must be obtained within 30 days of hire if not previously held.
• Proven experience in menu development, food production records, employee scheduling, as well as inventory and cost controls.
• Prior experience in food preparation and production in both dining and banquet service settings.

Qualifications:

• Ability to train kitchen staff across various operational areas, from advanced cuisine preparation and presentation to basic food prep and entry-level kitchen tasks.
• Strong written and verbal communication skills, particularly in training and mentoring employees.
• Exceptional interpersonal skills to facilitate effective communication with management, front-of-house personnel, and guests.
• Proficiency with computerized food ordering systems, along with experience using Microsoft Word and Excel.
• Capability to quickly assess and manage productivity levels of the cook line, dish area, and pantry staff during service periods.
• Awareness of safety hazards with an ability to address and rectify issues promptly.
• Physical ability to stand for extended periods of time.
• Ability to frequently bend, stoop, squat, reach above shoulder level, and maintain balance.
• Must be able to occasionally crouch, push, pull, and lift up to 50 lbs.
• Physical ability to lift 30 pounds of food products and carry them a minimum of 25 feet.
• Willingness to work days, nights, holidays, weekends, and varying shifts as required.

Note: The physical demands described here are representative of those that an employee must meet to successfully perform the essential functions of this job.

Responsibilities:

• Ensure the quality, safety, and consistency of all food preparation throughout the lodge, maintaining proper food quality, cost, and balance of menu items.
• Adhere to all financial objectives set by the company, including food cost and labor percentage benchmarks on a regular and annual basis.
• Review and verify staff schedules prior to distribution and monitor labor percentages daily.
• Oversee the food purchasing process, conduct monthly inventory assessments, and manage high-value inventory control.
• Ensure compliance with established purchasing practices from company-approved vendors.
• Develop and maintain accurate recipes for all menu items.
• Hold staff accountable for adherence to ingredient standards and portion control.
• Design and implement dining room and banquet menus with appropriate pricing to align with food costs.
• Innovate new menu items and specials, complete with cost sheets for organization.
• Foster professional development and training among staff to ensure optimal performance.
• Manage daily kitchen operations and assist in other food and beverage areas as necessary.
• Guarantee that kitchen employees are adequately trained in food preparation standards and sanitation practices.
• Ensure that all kitchen staff complies with guidelines established by ServSafe certifications.
• Develop, implement, and maintain a HACCP program for kitchen compliance.
• Maintain a productive working relationship with the County Health Department inspector.
• Establish production processes to ensure consistency in food preparations that meet menu specifications.
• Communicate effectively with management and staff to achieve company goals and strengthen team dynamics.
• Stay informed of trends in the culinary field to anticipate and fulfill guest preferences.
• Oversee the preparation of special meals for VIP guests.
• Manage timekeeping for kitchen staff to ensure accurate payroll processing and maintain records of attendance.
• Participate in the Manager on Duty shift schedule as required.

At Regency Hotel Management, we pride ourselves on our commitment to hospitality excellence. Since 1965, we have been industry leaders in delivering exceptional hotel, lodge, and resort experiences while achieving sustainable profitability. Our team of seasoned hotel management experts is dedicated to providing insightful, hands-on guidance informed by years of professional expertise. As our organization continues to grow across multiple locations, we invite motivated individuals to join our team!

We are an equal opportunity employer and prohibit discrimination or harassment based on race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Job Posting Date: Wed, 05 Feb 2025 23:06:14 GMT

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