Resort Executive Chef

Who We Are:

Caring is at the heart of everything we do! Beaver Run Resort & Conference Center is located in Breckenridge, Colorado - the heart of the Colorado Rocky Mountains. Nestled between the mountain and Main Street just a few steps away from the ski slopes in the winter and the hiking trails in the summer. With 40,000 square feet of conference and meeting spaces, Beaver Run is the largest conference center in Breckenridge. We are passionate about providing exceptional guest and employee experiences. If you are service and quality-minded and enjoy a fast-paced, dynamic environment, we encourage you to apply to be a part of our team.

What You’ll Do:

Manage the culinary program for Beaver Run Resort & Conference Center.  This position leads the day-to-day operations through effective partnerships and management of others. Develop menus and food programs that keep with the character of the six (6) restaurants and catering & banquets, while maintaining the financial performance outlined in the budget.  Create recipes and programs to ensure quality and standardize processes for service, products, training and employee development. Monitor and adjust food cost of sales, set ingredient specifications and purchase food products. Maintain valuable working relationships with other departments and a working environment that is positive and productive. Work well with others and handle problems with a fact-based and analytical approach.  Take responsibility for the working condition of the kitchen, including cleanliness and safety. This position is located on-premises in Breckenridge, CO. Full-time, year-round position with benefits eligibility. Transitional housing may be available.

Position starts at $85,000 - $105,000 annual salary DOE

  Supervisory Responsibilities:

• Directly manage a staff that includes Executive Sous Chef, Sous Chef, Banquet Chef, and Chef de Cuisine.
• Indirectly manage a staff of 20-25 Cooks and Dishwashers.
• Manage scheduling, time and attendance, and payroll.
• Mentor and provide effective feedback, including formal performance evaluations.
• Partner with HR and Food & Beverage Senior Management to hire new staff.

Duties/Responsibilities:

• Act as a point of contact for restaurant patrons, ensuring guest satisfaction.
• Maintain inventory and supplies necessary for department.
• Strategize with F&B Senior Management to plan the future of the restaurants and banquets.
• Manage schedules and tasks to control labor costs.
• Provide positive leadership for execution of menu by service staff.  
• Develop partnerships with key manufacturers, vendors, and distributors to ensure the best quality and value for the organization. 
• Partner with FOH Management on menus and pricing.
• Manage billing, purchasing orders, and financial performance.
• Provide recipes, prep sheets and standards to train staff with diverse skills.
• Maintain restaurant cleanliness and presentability.

What You’ll Bring:

• 5+ years restaurant experience, especially in a Resort establishment – preferred
• Degree in culinary arts or equivalent experience - required
• 2+ years management experience – preferred
• Proficient at written and verbal co