Executive Chef - 192 (Food Services)
This job description is intended to be a broad description of duties. You will be asked to carry out all responsibilities in accordance with the organization's policies and applicable laws. Specific information on duties and policies can be found with your supervisor or in the Employee Reference Guide. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.
The Executive Chef of 192 is a senior culinary leader responsible for the overall operation, performance, and culinary excellence of 192. This role ensures strict adherence to food quality standards and recipes. The Executive Chef holds accountability for the operational, administrative, and financial outcomes associated with 192. Key responsibilities include overseeing kitchen operations, staffing, culinary training, menu development, recipe costing, expense management, and ensuring food safety and physical safety for the staff. In addition to oversight of the 192 culinary operations this position will support other culinary departments throughout Taos Ski Valley as well as other properties in the Belvedere portfolio. This position will also play a critical role in taking care of the culinary needs of the resort owner while on property.
Essential Job Responsibilities:
Oversee menu development, culinary innovation, food safety, and food presentation, ensuring offerings are creative, on-trend, and aligned with guest preferences and resort standardsResponsible for the overall food and labor cost through recipe costing, inventory management, and scheduling standardsDevelop and maintain comprehensive training programs, including cross-training and career development, in line with Taos Ski Valley's 7 Leadership Behaviors, to build a resilient and adaptable workforceOversee hiring processes, participating in interviews and onboarding in line with Diversity, Equity, and Inclusion initiatives, and applying leadership principles to promote a fair and inclusive workplaceWork closely with the general manager to create an exceptional restaurant experience for our guests and employeesHandle serious employee complaints and grievances with HR support, demonstrating leadership behaviors such as empathy and accountabilityConduct formal performance reviews and develop performance improvement plans, emphasizing leadership growth and adherence to organizational values
Reliable attendance on all scheduled workdays
Other duties as assigned
Personal Skills:
A genuine passion for food and cooking A highly creative and innovative mindset Detail oriented, organized, and ability to work clean in a fast-paced environment Strong personal character and commitment to Taos Ski Valley, Inc.s Vision, Purpose, and Values Provides a guest experience that exceeds the guests expectations Ability to accept criticism and opportunities gracefully and humbly for growth Ability to stay positive, focused, and constructive when faced with setbacks, challenges, and while working in an ever-changing environment
Qualifications/Knowledge:
Culinary or bachelors degree or equivalent experience Must already have or be willing to obtain New Mexico Food Manager Certification upon hire 5 years previous culinary leadership experience as an executive chef, chef de cuisine, or sous chef Hotel restaurant experience, a plus Excellent verbal and written communication skills Microsoft Office products; Word, Excel, and Outlook Knowledge of food service techniques and cost controls such as labor, productivity, food cost and other expensesAbility to work a flexible schedule including weekends, holidays, and evenings
Work Environment:
Ski Valley, Inc. is often a fast-paced work environment, especially during Holidays and Peak days. TSVI is in a high-altitude alpine environment. Position may require travel on uneven, snow-packed, or icy terrain and may be exposed to wet, cold, and/or humid conditions. Must be able to work in close quarters and with other staff in a kitchen and restaurant environment.
Physical Demands of Position Include:
Will frequently lift up to 25 pounds, occasionally lift up to/over 50 pounds. 75% of the time will be spent standing, reaching, talking, hearing, tasting and smelling. 25% of the time may be spent walking, climbing/balancing. Occasionally sitting less than 15% of the time. Ability to push and pull food serving equipment and carts weighing up to 200 pounds on a semi-regular basis. Ability to work in extreme temperatures like freezers (-10F) and kitchens (+110F)
Background Check:
Positions dealing with children, of safety-sensitive and/or confidential nature, require driving or positions that handle cash may require a background check and MVR check. Employment is contingent upon a favorable background check and MVR check.
Is a Background Check required for this position: YesIs an MVR required for this position: No
