Executive Chef

POWDR is an adventure lifestyle company that inspires every human being with cool experiences in awesome places. Within POWDR’s portfolio are ten mountain resorts including Copper Mountain and Eldora Mountain Resort in Colorado; Killington and Pico Mountain in Vermont; Boreal Mountain Resort and Soda Springs in the Lake Tahoe region of California; Mt. Bachelor in Oregon, Snowbird in Utah and SilverStar Mountain Resort in British Columbia, Canada.

Stovepipe Wells has an 80-room hotel, restaurant, bar, pool, gas station, general store, and gift shop.  Stovepipe is a welcoming, safe, and environmentally responsible resort providing accommodations and services inside Death Valley National Park. Over the next few years, the resort will undergo upgrades to rejuvenate accommodations and dining for public enjoyment.  POWDR/Destination Death Valley, LLC., operates Stovepipe Wells under a long-term concession contract with the National Park Service. 

Essential Duties and Responsibilities:

1. Lead, supervise, coach and communicate effectively with kitchen staff. Ensure menu ingredient books, documentation and labelling reflect current offerings.
2. Consistently prepare and serve wholesome, tasty and properly prepared food with attractively garnished plate presentations.
3. Work within the designated budgetary projections while maintaining proper cost controls with food stock, miscellaneous supplies and staffing.
4. Keep the kitchen clean and sanitized, with good housekeeping in order and all items properly stored in line with CA Food Handling Safety Standards. Maintain ServSafe and CA Food Handler certifications and keep posted in the kitchen and preparation areas. Always be audit ready. Lead and participate in periodic food inventories as designated by POWDR, the General Manager and/or the Food and Beverage Manager.    
5. Stock supplies refrigerated and frozen items, and maintain organized and clean surfaces, freezers, refrigerators, and storage areas.  Store supplies in designated locations, as per F&B safety. Complete safety temperature checks, handwashing, cleaning, and sanitizing protocols and wear gloves, with consistency and in line with food heath safety standards.
6. Exercise diligence in these food safety processes and participates in audits and corrective actions as directed by leadership.  When ill, does not work and reports illness to the management team.
7. Answer questions, be friendly and accommodating with servers and guests. Begin work shift dressed in a clean, pressed, and complete uniform with nametag. Wear clean, proper footwear. Be helpful and professional, respectfully start and end shifts on time, and depart shift with clean, organized, sanitized and prepared area. Exercise diligence with inventory, tracking, procurement and receiving.
8. Work closely with F&B Manager to maintain and improve quality, and guest satisfaction, menu items, processes and efficiency.  Work to cultivate a positive work culture with the spirit of cooperation, participation, and mutual respect.  Ensure the review of food quality comments from guest comment cards. Take actions for quality assurance improvements and communicate actions to teams.
9. The Working Chef is expected to take the appropriate time off but will work most weekends and holidays during peak season.

Required Knowledge, Skills, and Experience:

•    Ability to get along well with people, be honest, punctual and reliable.
•    Ability to remain calm and friendly.
•    Ability to adapt to changing work conditions.
•    Ability to work cooperatively in a team environment. 
•    Physically able to work in a kitchen.
•    Current CA Food Handlers Certification Card required.
•    ServSafe Certification required.
•    Minimum 2 years supervisory experience in a kitchen environment required
•    Current CPR w/AED and First Aid medical certification is preferred; certification training is provided on-the-job upon hire

On property housing is available for this position.