Executive Chef

Description

About Us: The C Lazy U Ranch is an all-inclusive, year-round guest ranch in the heart of the Rocky Mountains that offers the best of both worlds: high-class amenities and down-home experiences. 2019 celebrates a monumental milestone for the C Lazy U Ranch as it celebrates 100 years of being Colorado’s Premier Guest Ranch. The foundation of the ranch revolves around a gourmet culinary experience. Our guests enjoy a mix of made to order, buffet, and family style dining that is prepared from the two kitchens on ranch. 

OBJECTIVE: The executive chef plans and manages the kitchen staff in the procurement, production, preparation, and presentation of all food for the Ranch in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Initiate and oversee the growth of the culinary program for both guests and members of C Lazy U Ranch. 

ESSENTIAL DUTIES AND RESPONSIBILITIES: 

• Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing. 

• Plans and leads the process of planning menus and utilization of food surpluses and leftovers, considering probable number of guests and staff, marketing conditions, popularity of various dishes, and recency of menu. 

• Manage personnel: o Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, and discipline and terminate as appropriate. 

• Plan and direct kitchen staff in meal preparation, creation, plating, and delivery. 

• Identify and introduce new culinary techniques. • Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, and regulations. 

• Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. 

• Complete monthly inventories to ensure food costs are in line and analyzed regularly. 

• Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within Ranch guidelines to continually improve revenues and profit margins while maintaining quality. 

• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. 

• Comply with attendance rules and be available to work on a regular basis. 

• Cover shifts in both the Patio House kitchen and the Lodge. 

• ‘Touch tables’ and be a presence in dining room areas with guests and members. 

• Present the menu to guests in a public setting, displaying confidence speaking in front of groups. 

• Introduce menus to guests as well as interact with members to expand the culinary program.

Requirements

QUALIFICATION REQUIREMENTS:

• Two+ years of post-high school education, culinary education is desirable. • Five+ years of employment in a related position. 

• Hotel & Guest experience required. 

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. 

• Knowledge of hotel or ranch operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. 

• Leadership skills to motivate and develop staff and to ensure accomplishment of goals. 

• Ability to work effectively under time constraints and deadlines. 

• Computer Skills – knowledge of internet software; spreadsheet and word processing. 

• Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. 

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand and taste or smell. The employee is frequently required to walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds. 

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