EXECUTIVE CHEF

EXECUTIVE CHEF POSITION OVERVIEWThe Executive Chef assumes a comprehensive role overseeing all culinary operations at The Point, where the resort operates 24 hours a day to cater to the needs of its guests.
Notably, breakfast is the sole meal featuring a menu, and guests have the flexibility to savor this meal in their rooms or the grand hall at any time.
The lunch service demands meticulous attention and organizational prowess, involving the culinary team in orchestrating up to 11 distinct lunches across various locations, including shore lunches, on the resort's boats, at "Camp David," or during hiking excursions.
Dinners at The Point transcend mere meals; they are elevated into memorable events.
Held in the grand hall and personally hosted by a member of the leadership team, these dinners commence with a sophisticated cocktail hour, culminating in a luxurious 5-7-course dining experience that exemplifies the resort's commitment to exceptional culinary excellence.
he Executive Chef role at The Point extends beyond culinary expertise, encompassing a dynamic range of responsibilities crucial to the resort's success.
In addition to orchestrating occasional buyouts and weddings, the ideal candidate must embody adaptability, sincerity, and front-facing humility, maintaining a calm and unflappable demeanor in the face of change.
Stylistically aligned with Northeastern American Cuisine, the Executive Chef should demonstrate a passion for showcasing a sense of place, authenticity, and seasonality in their culinary creations.
Serving as a senior leader, this individual takes responsibility for more than just the culinary team, actively engaging in all aspects of hospitality delivery and displaying strong problem-solving skills.
The kitchen, acting as the hub of information, plays a central role in communicating guest preferences and delivering intuitive hospitality.
The Executive Chef must excel in intuitive hospitality, anticipating and meeting ever-changing guest needs.
Acting as a mentor and adhering to a "lead by example" philosophy, the Executive Chef collaborates closely with the General Manager to maintain Forbes 5-star service standards.
This take-charge individual will place a strong emphasis on culinary excellence, fostering a positive team environment, and continuing to enhance the resort's culinary culture and offerings.
EY PRIORITIES FOR SUCCESSLeadershipBe a collaborative team player who is willing to work with and train the team each day doing whatever it takes to deliver the best guest experience.
mpower the culinary team and delegate appropriately, so they can focus on growth; be confident that the operation can run well in EC's absence.
e an active recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive guest satisfaction outcomes.
ave a passion and aptitude for teaching and training all food service personnel, working, as necessary, with the staff directly responsible for operations.
e a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities.
aintain existing operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these high standards.
ork closely with the front-of-house food and beverage managers to ensure a cohesive experience that continually exceeds the expectations of the guests.
ngage with, observe, learn, and listen to the guests and staff.
emain current and continue education regarding diverse and new culinary trends and cuisines.
aintain physical presence during times of high business volume.
reate a welcoming, approachable, and inclusive kitchen atmosphere for all staff based on mutual respect.
perationsCreate and improve upon a world-class culinary program for The Point.
nticipate guests' needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.
eek ways to create magic moments for the guests and motivate your team to do the same.
esolve guest complaints, ensuring guest satisfaction.
lways maintain positive guest and staff relations.
aintain complete knowledge of and comply with all departmental policies/service procedures/standards.
olished professional presence - strong visibility to staff and guests.
aintain a rotation of varied food offerings that feature North American with the ability to execute global cuisines.
Evaluate food products to ensure that quality standards are always attained.
afeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.
aintain safety training programs; manage OSHA-related aspects of kitchen safety and maintain MSDSs in an easily accessible location.
nderstands and abides by The Point policies and departmental procedures.
inancialPlan menus for all food outlets, functions, special occasions, and events.
Schedule and coordinate the work of chefs, cooks, and other kitchen employees.
ssist the General Manager in developing and implementing long-range (strategic) and annual (business) plans, operating reports, forecasts, and budgets.
onsistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.
mbrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation.
ll your information will be kept confidential according to EEO guidelines.
NSTRUCTIONS ON HOW TO APPLYPlease upload your resume and cover letter, in that order, using the link below.
You should have your documents fully prepared to be attached when prompted for them during the online application process.
Please be sure your image is not present on your resume or cover letter; that should be used on your LinkedIn Profile.
repare a thoughtful cover letter addressed to Mr.
Kristopher White, General Manager and clearly articulate your alignment with this role why you want to be considered for this position at this stage of your career, and why The Point and the Saranac Lake area will be beneficial to you, your family, your career, if selected.
ou must apply for this role as soon as possible but no later than 5th February .
Candidate selections will occur early February with first Interviews expected in mid-February and second interviews a short time later.
The new candidate should assume his/her role in Late March/Early AprilIMPORTANT.
Save your resume and letter in the following manner.
(These documents should be in Word or PDF format)"Last Name, First Name - Resume""Last Name, First Name - Cover Letter - The Point"Note.
Once you complete the application process for this search, you are not able to go back in and add additional documents.
lick here to upload your resume and cover letter.
f you have any questions, please email Bethany Taylor.
******************Lead Search Executives.
nnette Whittley, Search Executive (M)******************Lawrence McFadden, CMC, Search Executive (M)*******************