Job Details

**Job Details**

**Executive Chef - (5444)**

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Job Title Executive Chef Job Description **Attention Executive Chefs seeking an amazing opportunity in a premier resort!** Cape Fox Lodge (CFL) is tucked into the hillside on the edge of the Tongass National Forest. Its breathtaking views of Ketchikan draw visitors from all over the country, who enjoy luxurious accommodations and first-class creative cuisine. A sophisticated retreat for adventurers and those with an interest in history, Cape Fox Lodge offers an inspiring getaway. CFL has an opening for an Executive Chef.

The Executive Chef will be responsible for all food related functions of the Lodge with direct oversight for the Sous Chef, Kitchen and back of the house (BOH) banquet staff. In coordination with the Commercial Services Executive Chef and President of Commercial Services, the Lodge Executive Chef plans and implement menus and specials, executes banquet and catering needs, develops staffing guides and schedules, ensures food and hygiene standards are followed daily, hires, trains, and supervises subordinates and most importantly, supports and engages guests to ensure that the needs, desires, and expectations of the Lodge guests are consistently exceeded.

**Essential Functions and Responsibilities:**

* Plans and submits menus for approval for all food outlets within Cape Fox Lodge. Menus will change at least twice a year once in April and again in late September.

* Schedules and coordinates the work of the Sous chef, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

* Works with the F&B Director to implement procedures to reach target hourly labor cost.

* Interviews, selects, trains, supervises, counsels, and disciplines all employees in the department utilizing Human Resources for disciplinary actions and counseling advice.

* Ensures high standards of sanitation, cleanliness and safety are maintained in the back of house.

* Reviews new techniques for food preparation and presentation to maximize member and guest satisfaction and to minimize food costs. Studies new items and trends in the industry and submits new products and ideas for approval.

* Attends food & beverage meeting on weekly basis.

* Oversees all ordering and controls Inventory levels based on a 30% or lower food cost. Ensures that each menu item will need to have a menu cost sheet kept in Chef office for Executive Commercial Chef and President of Commercial services to review.

* Designs and executes training schedules for new hires as well as ongoing training for current staff members.

* Assists with designing and implementing controls to manage inventory loss (theft) and waste.

* Cooks or directly supervises the cooking of items that require skillful preparation.

* Evaluates products on a consistent basis via working shifts in expo window to assure that quality standards are consistently attained.

Travel Requirements 0 - 10% Salary Grade Job Requirements

* 10 years of experience working as a line cook or chef in a full service kitchen

* 2 years management experience in a kitchen

* General understanding of computer and how to input and execute online ordering and maintain inventory counts

* Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.

* Strong written and oral communication skills, organizational skills, and attention to detail.

* Ability to work different schedules including nights, weekends, and holidays when needed

* Ability to work on a hot cooking line for long periods.

* Must have authorization to work in the United States as defined by the Immigration Reform Act of 1986.

Category Hospitality / Tourism: Restaurant, Lodge Location Ketchikan, AK - Ketchikan, AK 99901 US (Primary)

Education Vocational