Executive Chef Big Meadows Lodge
Delaware North at Shenandoah National Park
Shenandoah National Park
Luray,
VA
22835
The opportunity
Delaware North Parks and Resorts is searching for an Executive Chef to join our team at Big Meadows Lodge in Shenandoah NationalPark, Virginia. As Executive Chef, you will lead the kitchen and service teams in delivering exceptional food and service to our guests.
If youre an inspiring leader and innovative recipe developer looking to grow your career at a global hospitality company, apply now for this Executive Chef position.
Offering Sign on Bonus and Lodging!
Pay
Minimum – Anticipated Maximum Base Salary: $68,300 – $92,200 / year
In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/>https://careers.delawarenorth.com/benefits/
.What we offer
At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:
- Medical, dental, and vision insurance
- 401(k) with up to 4% company match
- Annual performance bonus based on level, as well as individual, company, and location performance
- Paid vacation days and holidays
- Paid parental bonding leave
- Tuition and/or professional certification reimbursement
- Generous friends-and-family discounts at many of our hotels and resorts
What will you do?
- Hire, train, and mobilize kitchen and service teams
- Develop and maintain recipes, portion specifications, and standard preparation procedures; determine purchasing specifications and budgetary allotments for all menu items
- Prepare operational reports; highlight progress, adverse trends, and make recommendations for success
- Maintain knowledge of and compliance with all company and health department policies, regulations, and standards
- Possess working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring, counseling, and termination policies
More about you
- Minimum two years experience as an Executive Chef in a high-volume industry-leading concept with five years’ culinary experience in established restaurants and catering companies
- Certificate or degree in Culinary Arts preferred; ServSafe and Food Safety Handler certifications required
- Strong financial and computer skills; experience working with and understanding of PLs and budgeting; knowledge of Microsoft Office Suite programs (Word, Excel, PowerPoint, and Outlook) and point-of-sale (POS) systems
- Ability to work a flexible schedule to accommodate business needs
- Proven ability to lead team members clearly and concisely while positively influencing behavior and performance
