Executive Chef
Company: McGuire Moorman
Location: Aspen
Posted on: June 17, 2022
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Job Description:
Description:
Job Title: Restaurant Executive ChefReports to: Restaurant General
ManagerEmployment Status: Full-Time, Exempt-SalaryAt McGuire
Moorman Lambert Hospitality we are on a mission to create the
world's chicest hotels and restaurants. Led by visionary hotelier
Liz Lambert, and powerhouse restauranteurs Larry McGuire & Tom
Moorman, we believe in a seamless combination of food, service, and
design. We create refined hospitality through attention to detail,
storytelling, and extraordinary dining and retail experiences.MML
is expanding at a steady pace. We currently manage and own the 75
room Hotel Saint Vincent in New Orleans, and we have two hotel
projects in development in Aspen and in Austin that we will also
own and manage. In addition to the nearly twenty restaurants, we
currently operate or have under development, MML is also the
F&B consultant at the Austin Proper Hotel, overseeing three
restaurants, banquets and in-room dining across the property. MML
has a unique plan to own and operate each of its properties and the
financial backing to only take on special projects in places we
want to spend time.We are looking for a team leader who is
energetic, detail-oriented, analytical, rigorous, highly organized,
passionate about hospitality, and experienced. This Individual
should also create a culture of diversity, inclusivity,
collaboration, and teamwork. Advanced interpersonal skills to help
navigate complex working relationships and a strategic mindset that
allows to plan and develop talent management, training, and
safety.MML Hospitality Benefits:Competitive CompensationQuarterly
Bonus Potential401k + MatchPTO, Sick Pay, and Personal DaysHealth,
Dental, Vision, Life, Short/Longterm Disability, and Pet
InsuranceWine Education MML Restaurant, Hotel, Ski, Transportation,
and Retail DiscountsAdvancement and Community Service Opportunities
Relocation AssistanceEssential Functions and Duties:The Executive
Chef is responsible for planning/preparing meals and
managing/directing the kitchen staff including sous chefs, wait
staff, and dishwashers. What we are looking for:Making periodic and
regular inspections of units to observe the quality of food
preparation and service, food appearance, cleanliness and
sanitation of production and service areas, equipment, and employee
appearanceCoordinating all training activities for kitchen, bakery,
butcher shop, and other production and service employees to include
the identification and analysis of training needs and the design
and implementation of programs to address these
deficienciesDeveloping recipes and portion specifications in
accordance with consumer tastes, nutritional needs, product
specifications, ease of preparation, and established procedures and
budgetary constraintsParticipating in other menu planning
activities including the determination of purchasing
specifications, product, and recipe testing, and menu
developmentAssisting operation managers as requested in areas such
as plate presentation, special function menu planning, and the
design of new service areasPreparing operational reports and
analyses setting forth progress, trends and making appropriate
recommendationsPerforming other work-related duties as assigned
Requirements:
Excellent verbal and written communication skills.Excellent
interpersonal and customer service skills.Excellent organizational
skills and attention to detail.Excellent time management skills
with a proven ability to meet deadlines.Ability to function well in
a high-paced and at times stressful environment.Education and
Experience:At least 3 years of previous high-level experience in a
well-established restaurantAn equivalent combination of relevant
education and/or experience consideredAbility to work in a
high-stress environmentPhysical Requirements: The physical demands
described here are representative of those that must be met by an
employee to successfully perform the essential functions of this
position. Reasonable accommodations may be made to enable
individuals with disabilities to perform the functions. While
performing the duties of this position, the employee is regularly
required to talk or hear. The employee frequently is required to
use hands or fingers, handle, or feel objects, tools, or controls.
The employee is frequently required to stand; walk; sit; reach with
hands and arms; climb or balance, and stoop, kneel, crouch, or
crawl. The employee must occasionally lift and/or move up to 25
pounds. Specific vision abilities required by this position include
close vision, distance vision, color vision, peripheral vision, and
the ability to adjust focus. The noise level in the work
environment is usually moderate. MML Hospitality is an equal
opportunity employer. We do not discriminate based on race, color,
religion, national origin, gender, age, marital status, sexual
orientation, disability, veteran status, or any other prohibited
basis. It is our intention that all qualified applicants be given
equal opportunity and that selection decisions be based on
job-related factors.PM22PI180426700
Keywords: McGuire Moorman, Aspen , Executive Chef, Hospitality & Tourism , Aspen, Colorado
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