Executive Chef

Company: Hay Creek Hotels
Location: Twin Bridges
Posted on: June 23, 2022

Job Description:

Job DescriptionHay Creek Hotels of Tonopah is actively searching for a creative and motivated Executive Chef to join our team of professionals at Hay Creek Hotels' Tonopah Collection - Pittman Restaurant at the Mizpah Hotel, Belvada Café, and Tonopah Brewing Company. About Our Properties;Crowned "the Jewel of the Desert," the 52-room Mizpah Hotel offers historic elegance and comfort in Nevada's breathtaking high desert. Opened in 1907 and beautifully renovated by owners Nancy and Fred Cline in 2011, The Mizpah Hotel embraces tradition while offering modern amenities.The newly renovated and recently re-opened Belvada Hotel is a landmark to Tonopah. The Belvada is lush with history, originally The Nevada State Bank & Trust building and serving as the posh Nevada Club Saloon in the early 1900s. Later transitioned into the Belvada Apartments, the location is a historic Tonopah icon with a storied past once home to eager bankers, miners, jewelers, barbers, and dreamers.Since the first business in Tonopah was a brewery and tap house, The Tonapah Brewing Company is an homage to men and women of vision, courage, and a touch of crazy, who came to Tonopah in search of fortune. Our brewhouse was custom-made in Bavaria, Germany. It features four 310-gallon fermentation tanks, four 310-gallon lagering tanks, and two 310-gallon storage tanks. The Brewery also serves in-house barbeque smoked with staves from red wine barrels.For more information on the town and our businesses, please visit us at www.themizpahhotel.com, www.belvadahotel.com, and www.tonopahbrewing.com. For more information on the management company, Hay Creek Hotels, please visit us at www.haycreekhotels.com.Job Summary:

• Design creative, cost appropriate menu items based on market segments. Work closely with Sales team to develop event menu packages.
• Standardize production recipes to ensure consistent quality. Select and develop corresponding recipes and educate staff on appropriate execution and presentation of all dishes.
• Assume responsibility for food rotation, inventory management, par levels, and ordering/receiving.
• Responsible for practicing and training for proper timing of foods.
• Work closely with suppliers to ensure that all items needed are in stock for the menu. Research local purveyors and costing.
• Advanced knowledge of culinary field concepts and procedures. Expected continued interest in new concepts, cooking methods, and promotions.
• Estimate food consumption, place all food inventory orders, and code invoice billing accordingly.
• Develop and practice a training manual for all new hires and ongoing training. Ensure all employees are fully trained and have completed department orientation, training schedule, and skills/knowledge test before independently performing.
• Establish presentation technique and quality standards. Work with Brand Manager and Sales to promote food photos, articles, and culinary competitions/promotions.
• Lead and manage all holiday culinary operations, with a focus on prompt, consistent delivery of quality food items. Participate in constructive development of all holiday promotions and operational goals.
• Supervises kitchen personnel with responsibility for training, hiring, discipline, performance reviews, and wages.
• Responsible for strictly monitoring and staying within specified budget.
• Oversee inventory of stations, control quality of food, avoid waste, and ensure proper rotation and utilization.
• Monitor and approve overtime, submit confirmation of payroll for kitchen staff.
• Coordinate with F&B Director on kitchen workflow and expediting to ensure a smooth-running operation.
• Monitor employee's performance and issues and administer progressive discipline when necessary.
• Handle all necessary paperwork related to this position (discipline reports, administering forms to employees, evaluations, rate changes, payroll, etc.)
• Code all invoices, log cost of goods, and follow appropriate accounting procedures to communicate expenses.
• Regularly work as a culinary team member, such as working grill station or sauté station 4-5 shifts per week.About Hay Creek Hotels;Founded in 2005, Hay Creek Hotels was created specifically to combine the intimacy of a boutique hotel with world-class cuisine, cutting-edge technology, unparalleled guest service and the exclusive amenities of a luxury inn. At Hay Creek Hotels, our passion is to pioneer superior service and inspire excitement within the small, independent hotel sector: to 'Delight & Surprise' our guests every day. These values are driven by the idea that the best hotels and restaurants are the ones that draw on the spirit, culture and character of their locales. From meticulously renovated historic properties to exciting new-build hotels, we offer some of the most unique and interesting lodging and dining destinations in the United States. Our hotels and resorts are designed to reflect their respective neighborhoods and serve as good neighbors by participating in community events and causes. Through environmentally responsible design and day-to-day management, we adhere to best practices for sustainable operations at every location.Bringing a hyper-local focus to the hotel dining experience, the restaurants in the Hay Creek Hotels collection form deep connections with respected local farms and providers. Our chefs seamlessly integrate their regions' finest meats, seafood and produce with contemporary cooking styles and flavors. Each Hay Creek restaurant is distinguished by sophisticated yet casual ambiance and cuisine that delivers both comfort and surprise with each bite. We are not the average box hotel, and this is not the average dining experience. Dishes are created each night with the perfect balance of texture, flavor, and presentation. Farm-to-table food brings sensational seasonal menus with creative twists on old classics.Our Core Values and Beliefs;We promote and support a culture that Delights & Surprises each of our customers, associates, and business partners. Our Host Philosophy encourages each associate to develop the skills necessary to offer outstanding hospitality service outside the scope of their primary job responsibilities. Our Associate Promise is the commitment to truly listen to and communicate openly and honestly with all team members. We embrace Pride Of Ownership to create an, "I can, I am, I own," empowered approach to everything we do. Partnering in our Local Community and respecting the environment we live in are beliefs we incorporate into daily operations.Hay Creek offers an extensive benefit and incentive package, including;
  • Free Housing for General Manager
  • Insurance benefits, including Company-funded Medical, Dental, and Vision
  • 25K in Company-paid Life Insurance for our Managers
  • Additional Life, Disability, Accident, Critical Illness, Health Flex Spending, and Dependent Care Flex Spending options
  • Competitive Salary/Wages with Merit and Cost of Living Adjustments and Annual Performance/Wage Reviews
  • Competitive Paid Time Off Structure including Vacation, Sick, Holiday Pay, Jury Duty Leave, and Bereavement Leave
  • Employee and Friends & Family Lodging Discounts as low as forty-nine dollars per night at any HCH Property
  • Additional Discounts through Working Advantage (Entertainment Tickets, Hotels, Local Activities, Sports Passes, etc.)
  • Discounts at each of our Spas, Golf Courses, Fitness rooms/programs and other featured amenities
  • Supportive, open-door policy work environment
  • Work Culture that is fun, energetic and motivating
  • Employee Recognition Program - ‘Delight and Surprise Dollars'
  • Accelerated Career Advancement to include professional enrichment, conferences & classes, and manager in training programs.To learn more, visit us at www.HayCreekHotels.com
    
    
    • High School diploma or equivalent
    • 2-3 years of recent culinary management experience in a high volume, full service restaurant
    • Previous staff management experience preferred
    • Experience in Banquet/Event execution preferred
    • Creative, innovative, and inspired to develop new and intriguing menu items designed for appropriate clientele
    • Demonstrate a positive, upbeat and customer-focused attitude
    • Experience in inventory control and cost management preferred
    • Flexibility to work nights or mornings, weekends, holidays, and busy seasonal days (i.e. town festivals).
    • Successful completion of background check and/or DMV check.

Keywords: Hay Creek Hotels, Reno , Executive Chef, Hospitality & Tourism , Twin Bridges, Nevada