Executive Chef
Company: McGuire Moorman
Location: Aspen
Posted on: June 25, 2022
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Job Description:
Description:
Job Title: Restaurant Executive Chef
Reports to: Restaurant General Manager
Employment Status: Full-Time, Exempt-Salary
At 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 Compensation
Quarterly Bonus Potential
401k + Match
PTO, Sick Pay, and Personal Days
Health, Dental, Vision, Life, Short/Longterm Disability, and Pet
Insurance
Wine Education
MML Restaurant, Hotel, Ski, Transportation, and Retail
Discounts
Advancement and Community Service Opportunities
Relocation Assistance
Essential 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 appearance
Coordinating 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 deficiencies
Developing recipes and portion specifications in accordance with
consumer tastes, nutritional needs, product specifications, ease of
preparation, and established procedures and budgetary
constraints
Participating in other menu planning activities including the
determination of purchasing specifications, product, and recipe
testing, and menu development
Assisting operation managers as requested in areas such as plate
presentation, special function menu planning, and the design of new
service areas
Preparing operational reports and analyses setting forth progress,
trends and making appropriate recommendations
Performing 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 restaurant
An equivalent combination of relevant education and/or experience
considered
Ability to work in a high-stress environment
Physical 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.
PM22
PI180423580
Keywords: McGuire Moorman, Aspen , Executive Chef, Hospitality & Tourism , Aspen, Colorado
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