Executive Chef

Are you an intuitive leader seeking a unique opportunity?  Do you have a passion for creating menus featuring local, seasonal and sustainable choices?  Do you have the self-motivation, creativity and entrepreneurial spirit that would allow you to thrive at an independent property? 

Lied Lodge & Conference Center is seeking an Executive Chef and true leader, someone who is committed to being an integral part of the management team.  The ideal candidate will have the talent to prepare food with exceptional flavor and presentation, the experience to exceed service and financial goals, and the desire to support the Arbor Day Foundation’s mission and vision through guest and team member interactions.  The Executive Chef will actively lead, teach and develop team members, as well as partner with colleagues at the Lodge and throughout Arbor Day Farm, where Lied Lodge is located.  A drive for excellence in all areas is crucial for this role.

The environment at Arbor Day Farm provides opportunities for cuisines abundant with fresh, seasonal and local product, coupled with the Farm’s award-winning signature wines.  The food program, in turn, complements the rustic ambience and natural setting of Lied Lodge & Conference Center.  This independent property is regionally-recognized and operated by the Arbor Day Foundation.  It includes panoramic views of the Foundation’s wooded acreage, views that foster a spirit of tree planting and environmental stewardship -- an inspiration to both our guests and our team members. 

Responsibilities:

• Bringing a passion that will allow for the embracing and advocacy of the mission/vision of the Arbor Day Foundation.
• Providing superior service to all Arbor Day Farm guests, internal and external, at all times.
• Leading, developing and inspiring a talented culinary team to ensure individual and team success.
• Continuing to build an exemplary culinary team through interviewing, setting expectations, orientation, training, team building, coaching, accountability and leadership.
• Managing the creation, implementation and refining of systems and processes that will provide the foundation for future growth.
• Developing menus, for the dining room and banquets, that appeal to our guests, include fresh, local and sustainable products, are beautiful to the eye and the palate, and that will ensure that profitability goals are met/exceeded.
• Honoring the contributions of all who touch the culinary program, including team members from both the back and front of the house, colleagues, vendors and guests.  Modeling respect and teamwork.  Maintaining composure and objectivity under pressure.
• Establishing positive and productive relationships, within the local and wider communities, that support marketing, recruiting and purchasing goals.
• Soliciting guest and internal feedback, and taking proactive measures to ensure the highest levels of guest and team member satisfaction, loyalty, engagement and advocacy.
• Monitoring, forecasting, understanding, analyzing and positively affecting mission-supporting financial results.
• Maintaining the highest standards of sanitation and safety.
• Ensuring administrative matters affecting the department are completed in a consistent and timely fashion.
• Actively participating as a member of the Lied Lodge & Conference Center leadership team toward ensuring a motivated, successful, guest-focused service culture.

Qualifications

• Minimum of three years management experience as an Executive Chef in an upscale, casually-elegant to fine dining restaurant that also supports a busy banquet/catering operation.
• A proven ability to implement, refine and support sustainable systems toward ensuring consistency.
• A proven ability to choose, train, support and develop management and front-line staff.
• A proven ability to produce great food and great food presentations.
• A proven ability to manage to financial goals.
• A proven ability to support a culinary operation on its journey from good to great.
• A positive, take-charge attitude, self-motivation, and the desire to make the culinary operation his or her own.
• A broad and in-depth professional knowledge of and experience with food product, food purchasing, food preparation, food presentation, menu development and all aspects of kitchen management.
• Excellent communication skills with team members, colleagues, guests, vendors and supervisors.
• Computer aptitude, including knowledge of inventory systems and the ability to work effectively with vendor systems and vendor staff to maintain inventory of food and equipment. 
• Good understanding and background of beverage and wine for food pairings.
• Professional appearance and grooming standards.

Schedule

• Flexible schedule to include nights, holidays and weekends.

Salary

• Commensurate with experience.