Responsibilities Include: Hires, trains, supervises and evaluates the work of the staff in the food and production departmentsPlans menus for all food outletsEstablishes pricing for all menus and food sales to reflect fair sale prices and beneficial food cost marginsSchedules and coordinates the work of chefs, cooks, and other kitchen employeesApproves the requisition of products and suppliesCompletes in a timely manner monthly kitchen physical inventory reports and prepares accurate spreadsheets for Financial StatementsMaintains standards of sanitation and safety while supporting the Resorts Safety and Health ProgramEstablishes controls to minimize product waste and theftDevelops standard recipes and specifications for food preparation to provide consistent quality and cost controlPrepares and provides necessary data for applicable parts of the resort budget, as well as projecting and monitoring statistical result Attends food and beverage meetings and resort management meetings Consults with event coordinators for food production aspects of resort events Supervises and evaluates food production to assure quality standards Develops policies and procedures to evaluate food production Interacts with applicable outlet managers and members and guests to assure that food expectations are being met or exceeded Rectifies problems or complaints Evaluates the job performance of the kitchen staff through reward, correction and discipline in a fair and legal manner, including but not limited to verbal recognition or reprimand, positive and negative write-ups, approved and budgeted monetary rewards, or recommendations for salary/wage increases Provides training and professional development for all kitchen staff. Attends and/or ensures that representatives from the kitchen staff attend service lineups and meetings Undertakes and develops special projects and events Maintains a positive and professional approach towards coworkers and customersPerforms any other duties as directed Requirements Must have minimum of 2 years supervisor experienceMust have a minimum of 5 years chef experienceMust possess excellent verbal communication skillsMust possess excellent organizational skills, time management and follow-throughMust have the ability to meet deadlines and handle difficult situationsMust be able to handle multiple tasks and prioritiesMust be open to a flexible schedule; weekend and holiday work required Compensation & Benefits: Salary position, starting at $50,000Medical, Dental and Vision Health PlanPaid Time Off401K Plan