Silver Dollar City Resort Executive Chef

Culinary Manager

Summary of Essential Functions & Responsibilities

• Responsible for leading and managing the culinary team and all culinary-related functions of our resort (dining rooms, banquets and catering, in-room dining, bar/lounge areas, grab & go pantry, pool service, host cafeteria, and special events).
• Consistently model strong food and beverage skills while sharing that knowledge with the team. Mentoring and developing Hosts is central to this position.
• Continually improve Guest satisfaction through extraordinary food and beverage experiences (measured by Net Promoter Score) while optimizing the financial results of the business.
• Live out Lead with Love qualities, strongly rooted in our Company culture, by being patient, kind, trusting, unselfish, truthful, forgiving, dedicated, and accountable.
• Provide strategic vision, leadership, and supervision to the Culinary team, monitoring sales, cost of goods, labor, and inventory to identify trends and make business decisions that ensure profitability goals are achieved.
• Ensures the team delivers exceptional culinary and service experiences to our Guests and Hosts, in full alignment with our business objectives
• Manage Pre-Opening Critical Path process, ensuring milestones are achieved in a timely manner.
• Recruit, interview and train culinary team in compliance with property brand standards, service behaviors, and governmental regulations
• Own the menu concept and development/engineering process in partnership with the Property Support Center Directors and Chefs, and key stakeholders (consultants, corporate F&B leadership, VP Hospitality Operations, and General Manager)
• Coordinate all kitchen personnel and stations for daily cuisine preparation, production, presentation, timely execution, and storage of products and supplies
• Execute, supervise, and coordinate the production of all food according to recipe/menu specifications
• Establish all food product specs and verify accuracy of all period-end food inventories
• Promote teamwork and quality service through daily communication and coordination with other departments
• Assist sales, catering and banquet staff with banquets, parties and other special events.
• Investigate, resolve, respond to guest needs, inquiries, comments and/or problems to ensure quality guest experience and enhance future sales prospects. Solicit guest feedback to improve food and presentation quality
• Ensure proper working order and maintenance of all equipment; inspect ovens, burners, water faucets, and refrigeration, and report deficiencies to the Engineering Department
• Build strong internal and external relationships, collaborating with the Property Support Center, Silver Dollar City Park, other Herschend properties, vendors, sponsors, and partner teams to ensure company expectations are met
• Demonstrate strong knowledge of current food and beverage industry trends; champion the development and implementation of new, creative food concepts that keep pace with or lead industry trends
• Represent the property at community and media events as needed
• Work closely with Property Support Center procurement leadership and approved vendors to ensure accurate, timely orders and full compliance with procurement policies and procedures
• Initiate and oversee all ordering of food and kitchen supplies
• Build and maintain strong trust, respect, and confidence with peers, co-workers, and direct reports
• Complete internal monthly, quarterly, and annual safety reviews and post-visit Steritech audits to demonstrate continuous improvement
• Monitor direct reports' administrative work for accuracy, timeliness, and compliance with all safety and sanitation policies and procedures
• Foster a positive work environment with high levels of Host engagement and job satisfaction
• Meet culinary financial objectives through forecasting, preparing annual budgets, utilizing costed schedules/schedule tools, analyzing variances and initiating corrective actions.
• Perform Manager-on-Duty functions and shifts as assigned.

Management reserves the right to change and/or add to these duties at any time.

Qualifications

• Seven (7) years of successful employment experience working as Executive Chef or Executive Sous Chef in a high-volume, high-end resort/hotel of 200+ rooms with multiple outlets and banquet/catering space
• Two (2) or more years of successful employment experience working as banquet chef in medium to high volume high-end resort property is required
• Formal culinary training from an accredited institution preferred. Bachelor's or Associates Culinary degree or ACF certification is highly preferred
• Deep knowledge of cuisine and modern American cooking techniques
• Proven leadership skills, problem solving, team building, communication and organizational skills
• Passion for creating memorable dining experiences and fostering a positive kitchen culture
• Opening hotel experience preferred
• Proficient knowledge of Microsoft Office, Micros POS System, Hotel Effectiveness, Crunchtime or other food and beverage recipe, inventory…