Silver Dollar City Resort Executive Chef

Job Summary

Required Qualifications

• •Seven (7) years of successful employment experience working as Executive Chef or Executive Sous Chef in a high-volume, high-end resort/hotel of 200+ rooms with multiple outlets and banquet/catering space
• •Two (2) or more years of successful employment experience working as banquet chef in medium to high volume high-end resort property
• •Formal culinary training from an accredited institution preferred
• •Bachelor's or Associates Culinary degree or ACF certification is highly preferred
• •Deep knowledge of cuisine and modern American cooking techniques
• •Proven leadership skills, problem solving, team building, communication and organizational skills
• •Passion for creating memorable dining experiences and fostering a positive kitchen culture
• •Opening hotel experience preferred
• •Proficient knowledge of Microsoft Office, Micros POS System, Hotel Effectiveness, Crunchtime or other food and beverage recipe, inventory management and ordering software
• •Ability to obtain ServSafe Food Protection Manager and Allertrain Allergen Awareness Certification
• •Must be at least 21 years of age
• •Ability to safely operate company vehicles according to company policy
• •Must have valid driver's license, proof of auto liability insurance and acceptable motor vehicle driving record
• •Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills
• •Able to collaborate with cross-functional teams to plan, execute, and deliver projects ahead of schedule, fostering open communication and mutual support to achieve shared goals
• •Able to comprehend instructions and retain information
• •Able to perform duties consistently with creating a safe and secure environment for hosts and guests
• •Able to be flexible to handle frequent changes in priorities
• •Must maintain a flexible schedule, including evenings, weekends, and holidays, to ensure operational excellence and team support
• •Must demonstrate leadership presence during peak service periods, with a strong emphasis on dinner execution as the primary revenue-driving meal period
• •Offers of employment are contingent upon satisfactory completion of background screening which includes criminal history and motor vehicle record check
• •Lifting and Carrying: Position may require occasional to frequent lifting of up to 50 lbs utilizing company's safety guidelines for safe lifting
• •Mobility: Position may require intermittent to prolonged sitting, standing and/or walking for duration of shift, up to 16 hours
• •Bending/Reaching: Frequently bend, stoop, twist, kneel, and reach overhead or below waist level to stock and retrieve ingredients
• •Manual Dexterity: Use hands and fingers fast and repetitively to chop, slice, peel, mix, and plate food with precision
• •Honing/Holding: Hold arms, hands, and tools in steady positions while cooking or garnishing dishes
• •Repetitive Movements: This position may require performing repetitive movements and tasks throughout the shift, including repeated use of hands, arms or other body parts as part of typical job functions
• •Environmental Conditions: This position requires the ability to perform work tasks in varying weather conditions to include extreme cold and heat. Work in confined spaces around extreme heat (ovens, grills, burners), cold (walk-in freezers), and slippery or wet floors
• •Cognitive and Sensory Requirements: This position requires strong cognitive skills, including the ability to think critically, solve problems, process and retain information, have attention to detail and communicate effectively using approved communication methods. Speak and hear spoken instructions in a loud, busy kitchen and respond to safety alarms or timers. See and smell food quality, doneness, and freshness

Desired Qualifications

• •Formal culinary training from an accredited institution preferred
• •Bachelor's or Associates Culinary degree or ACF certification is highly preferred
• •Opening hotel experience preferred