Nakoma is a Resort and development property with 400 homesites, 12 Villas, a 42-Room Inn, the 12,000 square-foot Altitude Recreation Center with the Middle Fork Bistro, and the Frank Lloyd Wright Lodge with Restaurant Fifty44 – The Spa – and The Dragon Golf Course Pro Shop.
The Executive Chef (Chef) is responsible for managing all aspects of kitchen operations over both kitchens including banquet production. The position includes establishing and ensuring the highest quality standards in food preparation, presentation, and service, while maintaining a focus on creativity, cost management, and team development.
The Chef works with the FOH Managers and General Manager creating menus that reflect the Resorts’ brand and quality. Purchases and inventories of all food and related supplies required to operate the various outlets and banquet events. Strong financial acumen with experience managing budgets, controlling food costs, and maximizing profitability. They are also responsible for back-of-house supplies, uniforms, scheduling staff, approving payroll, determining appropriate staffing levels, training, and side work checklists for all positions under their control. This position also oversees all maintenance needs for the kitchens and areas under their control. The Chef creates a culture of making memories for guests and members, helping to foster the leadership of hospitality within the greater Plumas County area. Excellent written and verbal communication skills are essential along with process development skills and data accuracy. This is a multi-faceted job requiring keen attention to detail and follow-through and an engaging, friendly personality.
The candidate must be able to implement a successful strategy to meet and/or exceed revenue and profitability goals. Participate in weekly staff and run weekly/bi-weekly F&B meetings. Work with other departments within the resort to provide quality service to members and guests. Maintain knowledge of the market, competition, and customers.
Team Leadership and Management:
Lead and inspire a team of chefs, cooks, and kitchen staff in two high-end restaurants and banquet operations.
Recruit, train, and develop kitchen staff to ensure exceptional performance and career growth.
Provide ongoing training and mentorship in culinary techniques, safety, and sanitation. Schedule staff shifts, ensuring optimal coverage during peak dining times.
Conduct performance evaluations and provide coaching and development opportunities for team members.
Ensure adherence to resort policies, procedures, and safety standards.
Confirm that staff are well groomed and in proper uniform.
Works closely with Human Resources to resolve employee conflicts, issues, discipline, mediates due process meetings, and administers all aspects of the onboarding to separation process.
Communicate pertinent information to the staff, such as house count, special events, check uniform standards, and give pre-shift information on pertinent information. Foster a positive, collaborative work environment that encourages creativity, teamwork, and efficiency.
Culinary Quality and Menu Development:
Develop and execute creative, seasonal menus that reflect the resort’s luxury brand and satisfy diverse guest tastes and dietary needs.
Ensure food quality, taste, and presentation meet the highest standards.
Introduce seasonal, themed, or promotional menus/specials to engage members and guests.
Stay current with culinary trends and incorporate innovative techniques into menus. Oversee kitchen operations to maintain cleanliness, organization, and adherence to food safety standards.
Banquet and Event Coordination:
Collaborate with the event planning and banquet team to design custom menus for weddings, corporate events, and other large-scale functions.
Ensure that all banquet food is prepared to perfection and served with precision in large quantities.
Maintain smooth communication between the kitchen and banquet service staff to ensure flawless execution of events.
Operational Excellence:
Manage kitchen budgets, food costs, and labor costs to ensure financial targets are met while maintaining high-quality standards.
Maintain inventory and order supplies, ensuring efficient stock rotation and minimizing waste.
Conduct regular stock checks and oversee the proper storage of food to prevent loss and spoilage.
Conduct monthly inventory and submit to accounting.
Ensure compliance with all health, safety, and sanitation regulations. Collaborate with vendors to negotiate prices and monitor product quality. Monitor and maintain kitchen equipment, ensuring everything is in working order.
Financial & Inventory Management:
Assist in F&B budget preparation and manage operational costs, including labor, and food cost expenses.
Manage the food budget, ensuring expenditures align with financial goals. Analyze sales data to track food trends, average checks, adjust pricing, and optimize profitability.
Guest Experience:
Regularly interact with guests to ensure satisfaction with their dining experience. Work with the FOH staff to ensure timely food delivery and quality control. Address any guest complaints or special requests, ensuring prompt and appropriate responses.
Continuously improve the culinary offerings based on guest feedback and market trends.
Collaboration:
Work closely with the resort management team, including the FOH Manager and Altitude Manager, to align on strategic goals and initiatives.
Collaborate with the marketing and sales teams to create promotional events and special dining experiences.
Develop and implement special events or themed events to drive sales. Encourage repeat business through exceptional service and guest relationship management.
Culinary Standardization:
Create a complete set of recipe cards that list all ingredients, quantities and preparation, cooking procedures and garnish for each item if applicable. Prepare and enforce plating guides that indicates the size and type of china to be used, the quantity and placement of the item, sauce and garnish.
o Include photographs as a visual check to ensure consistency on plating guide. Develop and maintain production schedules for each meal period by: Appetizer, Sauce, Soup, Salad, Entree, Vegetable, Starch, Dessert
Complete food specification sheets that include, size, weight, quality grade, yield grade, cut specifications, brand specifications, preparation specifications, freshness specifications
Other Duties:
Creates a compliance culture within the organization and fosters an environment where employees feel empowered to report potential violations and/or misconduct.
Maintains an open relationship with all departments.
Observe accepted standards of office etiquette, teamwork, and professional working relationships.
Work with other departments to coordinate events as needed (Weddings/Golf
Groups/Private Events)
Maintain complete knowledge of and comply with all resort and departmental policies/service procedures/standards.
Maintain complete knowledge and correct maintenance and use of equipment. Use equipment only as intended.
Maintain complete knowledge of:
o All resort services/hours of operation
o All resort Food and Beverage Outlets
o All resort room inventory by type and rate structure
Adhere to all accounting policies regarding payroll and expense processing.
Keep staff fully aware of resort issues and concerns.
Attend weekly Staff meetings and F&B meetings.
Maintain and promote a positive and professional image.
Maintain flexibility to take on new and different tasks as directed by the General
Manager.
Interpersonal Skills: Strong organizational, problem solving and analytical skills. Ability to work independently and as a member of a team. Strong interpersonal skills. Ability to deal effectively with diverse groups of individuals. Ability to work under pressure, manage multiple priorities, and maintain a calm and composed demeanor. Commitment to professionalism and high standards. Attention to detail and accuracy in data management. Must be able to develop and maintain data tracking systems, develop and maintain reporting systems to other departments and perform accurate forecasting on a monthly and annual basis.
Communication Skills: Excellent verbal and written communication skills are essential to convey resort information to employees and/or guests in person, by phone and via email. Clear communication is also required to disseminate and police resort policies, handle suggestions, issues and complaints and keep all departments aware of the status of each guest request.
Organizational Skills: Attention to detail and accuracy in data management are essential in this role. Must be able to develop and maintain data tracking systems, develop and maintain reporting systems to other departments and perform accurate forecasting on a weekly, monthly and annual basis.
Technical Requirements: Proven experience as an Executive Chef or in a senior culinary management position in a luxury resort, hotel, or fine-dining restaurant. A strong portfolio of work that showcases innovation, creativity, and excellence in high-end cuisine. Expertise in various culinary styles, including fine dining, banquet services, and event catering. In-depth knowledge of food safety, health regulations, and sanitation standards. Strong computer skills, particularly in Maestro, Silverware, Tock, Microsoft Excel and Word, and ability to learn new software. An understanding of basic accounting practices as related to accounts receivable, and billing is useful. Interpretation and decision making.
Management Skills: Exceptional leadership and people management skills, with the ability to motivate, develop, and retain top culinary talent. Control of payroll and expenses are also needed.
Physical Demands: The essential functions of the position may require frequent walking, repetitive use of both hands, light grasping with dominant hand, finger dexterity in both hands, near/far visual acuity, depth perception, field of vision accommodation and color vision; requires bending, walking, standing lifting/carrying of up to 75 lbs. or less, light grasping with non-dominant hand, firm/strong grasping with both hands; reaching overhead, crouching, kneeling, climbing, balancing, pushing/pulling.
Mental Demands: The essential functions of the position requires the ability to read and write simple and complex material, have analytical skills, and the ability to perform simple and complex tasks; analyze data and accurately complete forms & records; compile information, instruct others; work with precision, follow instructions, meet time requirements, memorization, ability to recall multiple details, names, sequences and procedures; problem solving skills, and use of independent judgment.
Work is performed inside in a restaurant, and occasionally an office environment with moderate lighting and temperature. Work may be performed outside and/or in confined areas. Work is performed using electrical devices and computer equipment. Work may be performed alone, with others, around others, and with verbal and face-to-face contact. Work may include extended days.
Culinary degree or equivalent professional training preferred. Associates Degree (AA) or equivalent from two-year college or technical school; or four years related experience; or equivalent combination of education and experience. Maintain a valid ServSafe Certificate. Maintain a valid TIPS Training certificate.
Word, Excel, e-mail, internet, Maestro PMS, Silverware POS, When I Work, Tock, and Social Media platforms.
This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.
A review of this position has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbent(s) will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities.
Job Type: Full-time
Pay: $89,000.00 - $100,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Ability to Commute:
- Clio, CA 96106 (Required)
Ability to Relocate:
- Clio, CA 96106: Relocate before starting work (Required)
Work Location: In person