The Smokehouse at Blackwater Falls is seeking candidates for an Chef position directly responsible for strategy, direction and oversight of all back of the house operations, and food served in all food outlets. Responsible for all kitchen functions to include budgeting, scheduling, inventory, menu development and banquet functions.

Benefits Offered

• Medical and Dental Insurance
• PTO
• Competitive Pay
• 401(k) Retirement Savings Plan
• Life Insurance
• Disability Insurance
• Hotel Room Discounts
• Ongoing Training and Career Development

Required Education and Experience:

• 2 years previously demonstrated management experience with a staff of 8 or more.
• Associates or Bachelor degree from an accredited Culinary Academy or Institute preferred
• Experience in menu development, food production records, scheduling employees and inventory/cost controls required.
• Previously demonstrated experience in food preparation and production in a full service kitchen. (Both Dining Room and Banquet production)
• Must be available to work days, nights, weekends and holidays

Required Work Skills and Knowledge:

• Ability to train kitchen positions in all areas of operation, from  cuisine preparation/presentation to prep work to entry level kitchen positions.
• Proven written and verbal communication skills particularly in regards to training and coaching employees.
• Proven interpersonal skills with ability to communicate with management, front of house personnel and guests.
• Ability to use computerized food ordering system, and experience with Word and Excel software.
• Ability to quickly assess productivity levels of the cook line, dish area and pantry personnel during any given meal period.
• Ability to recognize safety hazards, and correct them immediately.
• Physical ability to stand for long periods of time.*
• Ability to frequently bend/stoop, squat, reach above shoulder level and balance. Must be able to occasionally crouch, push/pull and lift up to 50 lbs.*
• Physical ability to lift thirty pounds of food product and carry it a minimum of twenty-five feet.*
• Must be able to work days, nights, holidays, weekends and other shifts as necessary.*

*Note: 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.

ESSENTIAL FUNCTIONS:

• Responsible for ensuring the quality, safety and consistency of all food preparation throughout the lodge; ensures proper food quality, food cost and balance of menu items is maintained.
• Comply with all company financial goals including but not limited to food cost and labor percentage on a monthly and yearly basis.
• Verify schedule prior to distribution and ensure labor percentages are on target on a daily basis.
• Manage the food purchasing process, monthly inventory and high value inventory control.
• Comply with established practices of purchasing from Company preferred vendors.
• Maintain accurate recipes.
• Hold staff accountable for following and maintaining correct ingredients and portion sizes.
• Develop property dining room and banquet menus including appropriate prices in order to meet food cost.
• Develop new menus items and specials to include cost sheets for each item.
• Ensure proper training and staff development is being achieved and employees are working to their full potential.
• Oversee daily operations of the Kitchen and assist with other areas in Food and Beverage as necessary.
• Conduct monthly department meetings and administers the Company established monthly training topic to all Kitchen employees.
• Ensure employees in the Kitchen are trained to properly prepare food according to established guidelines, and maintain Kitchen area using established sanitation guidelines.
• Ensure all kitchen employees are following all standards set forth through Food Handlers or ServSafe Manager courses.
• Maintain a good working relationship with the County Health Department inspector.
• Develop and establish production methods to ensure consistency in food production to meet menu specifications
• Communicate with management and all employees to accomplish company and Food and Beverage goals, solve problems, and build a strong team.
• Stay current in the culinary field to include food trends in order to anticipate guest’s requests.
• Prepare and oversees the preparation of special meals for VIP guests.
• Process timekeeping for kitchen staff to ensure accuracy and keep records of attendance.

About Us: At Regency Hotel Management, hospitality is who we are—and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us!