Executive Chef-Salt Fork Lodge

Job Description

Job Title: Executive Chef

Company: Salt Fork Lodge

Location: Cambridge, OH

Pay: $50000 – 60000 per year

AI Pay Analysis: An annual salary of $50,000 to $60,000 for an Executive Chef in Cambridge, OH, translates to an hourly rate of approximately $24 to $29. This range appears to be below the national average for Executive Chefs, which typically falls between $60,000 and $80,000, particularly in urban areas or larger establishments. However, in smaller cities or regions with a lower cost of living, such as Cambridge, this compensation might be more competitive. Overall, while this pay range may attract candidates in a more localized market, it may not sufficiently align with broader industry expectations, especially for highly experienced chefs or those working in high-end establishments.

Job description:

Salt Fork Lodge & Conference Center is actively seeking qualified candidates for the position of Executive Chef. The Executive Chef will hold a pivotal role in the strategy, direction, and oversight of all back-of-the-house operations, as well as the culinary offerings across all dining outlets. The individual in this role will be accountable for all kitchen functions, including budgeting, scheduling, inventory management, menu development, and banquet services.

• Work within a dynamic, team-oriented, and career-focused environment.
• Competitive salary range of $50,000 to $60,000, commensurate with experience.
• Comprehensive benefits package available following 60 days of employment, including 401(k) and paid time off.

This position necessitates hands-on engagement, and the Executive Chef may be required to participate in back-of-the-house operations, such as food preparation and banquet meal production. Supervisory support will be available during busier shifts; however, the Executive Chef will need to be proactive in stepping in during slower periods or labor shortages.

Required Education and Experience:

• A minimum of 3-4 years of demonstrated management experience overseeing a kitchen staff of eight or more.
• An Associate or Bachelor’s degree from an accredited Culinary Academy or Institute, or substantial relevant experience in lieu of a degree.
• ServSafe Certification is preferred, or certification must be obtained within 30 days of hire.
• Proven experience in menu development, maintaining food production records, employee scheduling, and implementing inventory and cost controls.
• Demonstrated proficiency in food preparation and production in a full-service kitchen, including both dining room and banquet services.

Qualifications:

• Ability to mentor and train kitchen personnel across all operational tasks, from gourmet food preparation and presentation to entry-level kitchen responsibilities.
• Strong written and verbal communication skills, particularly in training and employee coaching.
• Excellent interpersonal abilities to effectively interact with management, front-of-house staff, and guests.
• Proficient in computerized food ordering systems, as well as Microsoft Word and Excel.
• Capacity to swiftly evaluate the productivity levels of cooking, dishwashing, and pantry staff during service.
• Ability to identify safety hazards and promptly rectify them.
• Physical requirements:
  • Ability to stand for extended periods.
  • Frequently bend, stoop, squat, reach overhead, and maintain balance.
  • Occasionally crouch, push, pull, and lift up to 50 lbs.
  • Capable of lifting and carrying 30 lbs of food products over a distance of at least 25 feet.
  • Flexibility to work days, nights, weekends, holidays, and varying shifts as required.

Please note: The physical demands outlined here are representative of those required for successful job performance.

Responsibilities:

• Ensure the quality, safety, and consistency of all food prepared within the lodge; manage food quality, cost, and menu balance.
• Achieve all financial targets set by the company, including monthly and yearly food cost and labor percentage goals.
• Review and verify labor scheduling to meet daily targets.
• Oversee food purchasing, conduct monthly inventories, and manage high-value inventory controls.
• Adhere to purchasing practices established with company preferred vendors.
• Develop and maintain precise recipes, ensuring staff adherence to correct ingredients and portion sizes.
• Design and develop dining room and banquet menus with appropriate pricing to maintain food cost standards.
• Innovate new menu items and specials, complete with detailed cost sheets.
• Facilitate thorough training and development of kitchen staff, ensuring they maximize their skills and potential.
• Oversee daily kitchen operations while providing assistance in other food and beverage areas as necessary.
• Train kitchen employees to adhere to established food preparation guidelines and sanitation standards.
• Ensure compliance with all ServSafe food handler and manager training standards.
• Develop, implement, and maintain a Hazard Analysis Critical Control Point (HACCP) program for kitchen operations.
• Foster a positive working relationship with the County Health Department inspector.
• Establish production methods that guarantee consistency in food preparation in line with menu specifications.
• Communicate effectively with management and staff to achieve company goals, solve issues, and cultivate a strong team dynamic.
• Remain current with culinary trends to better anticipate and meet guests’ preferences.
• Prepare and oversee special meal preparations for VIP guests.
• Manage timekeeping for kitchen staff to ensure accurate payroll and maintain attendance records.
• Participate in the Manager on Duty shift schedule as needed.

About Us: At Regency Hotel Management, hospitality is at the core of our values and expertise. Since 1965, we have been leaders in delivering exceptional hotel, lodge, and resort experiences while achieving financial success. Our management teams, distinguished by their years of experience, offer thoughtful guidance that cultivates growth within our various locations. We seek motivated individuals to join our expanding 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 applicable laws.

Job Posting Date: Wed, 05 Feb 2025 23:46:56 GMT

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