VIAD EXECUTIVE CHEF in Columbia Falls, Montana
The Executive Chef at Glacier Park Collection (“GPC”) coordinates the activities of and directs training for all chefs, cooks, and other Culinary Food & Beverage team members engaged in the preparation of a wide variety of quality menu items. The Executive Chef is responsible to ensure a focus on Pursuit Core Values, exceptional hospitality, vision, efficiency and profitable culinary service in all GPC Food & Beverage locations. This role reports directly to the VP-General Manager of GPC to ensure the highest level of strategic vision, quality and delivery.
Directly supervise employees in the Food & Beverage Culinary Department
Carries out a variety of supervisory responsibilities including the interviewing, hiring, and training of F&B employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Plans or participates in the design and engineering of all menus
Ensures locally-sourced ingredients are utilized when possible, and that relationships with local providers are established and maintained
Reviews menus on a regular basis, adjusting as appropriate to ensure creativity, quality and efficiency
Ensures efficient inventory and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and complexity of menu
Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies accordingly
Continuously analyzes recipes to ensure relevant updates are made in keeping with current tastes
Uses available data to properly determine food, labor, and overhead costs, and works with members of the Finance and RevMax team to determine appropriate menu pricing options, including daily rates and specials
Directs food apportionment policies to control costs
Supervises prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement
Coordinates with all F&B team members to ensure proper labor management, work schedules, and assignments of tasks to ensure efficient, high quality, economical and timely food production
Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality
Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate
Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices
Works closely with People & Culture staff to create and implement reward and recognition programs for F&B teams, and to drive a high level of staff engagement
Ensures that nutrition specifications and sanitation standards are established and maintained for all restaurants
Travels to all GPC food and beverage outlets on a regular basis as determined by season and the needs of the business
Other duties as assigned to support the overall needs of the business
This list of duties is intended to be representative of many of the tasks associated with this role. However, Pursuit and The Glacier Park Collection reserve the right to modify, add, remove, or otherwise change duties at their discretion based on the needs of the business.
Culinary degree or minimum of 5+ years of experience in a multi-unit Food & Beverage operation in a senior level chef role, preferably including time in a high-volume, seasonal hospitality environment and multi-geography company required
Experience working directly in a highly-collaborative, team environment including an ability to build relationships and working positively with team members across multiple departments.
Experience working with MS Office tools at a competent level to provide summaries, reports and analyses of F&B operations
Experience working with F&B POS systems or other analytical tools used in hospitality businesses that inform performance of an F&B business
Experience with recent menu engineering and design of kitchen operations that are efficient and able to handle seasonal fluctuations and guest-driven culinary expectations
Must possess valid Driver’s License and current Passport with ability to support both U.S. and Canadian culinary operations
ServSafe, T.I.P.S., and formal Culinary certifications desired
Must communicate clearly, both verbally and in writing, with a solid attention to detail.
Must bring a keen eye for detail, organization, safety and cleanliness to improve GPC back-of-house culinary operations
Must bring a positive, helpful, team-oriented, “we can do this together” attitude to all aspects of the job that inspires others
Must exhibit a real curiosity about the business for not only F&B, but also GPC and for Pursuit overall
Must ask good questions and drill down into details to improve the business
Must process information quickly and take initiative to recommend solutions to F&B challenges
Must stay cool under pressure by being resilient, adaptable and flexible
This role is based in The Glacier Park Collection’s Columbia Falls, MT office, but travel to and from all other GPC culinary locations on a regular basis is required. This includes cross-border travel.
Re-location to East Glacier Park during summer operating season required (.
The successful candidate must be willing to relocate to Montana and must be eligible to work in the United States.
Job ID # (iCIMS): 2018-10980
External Company Name: VIAD Corp.
External Company URL: http://www.viad.com/
Street: Columbia Falls Office