Position: Executive Chef/Director of Food & Beverage
Reports to: General Manager
Position Requirements:
A minimum of five years’ experience at the level of Executive Chef in full-service restaurants or hotel properties
Experience with volume banquet planning, preparation & execution
Extensive experience with planning a variety of menus for a ‘la carte and banquet menus including special buffets, weddings, and multiple courses tasting menus
Experience with budgeting and budget management
Experience with creating and delivering kitchen staff training programs
Documented experience as a team builder and leader
Experience with recipe development, costing, and selling price determination
A great communicator, listener, and collaborator
A highly competent culinarian with understanding of a variety of cooking styles and cuisines
A demonstrated problem solver
Preference given to:
Additional experience as a Food and Beverage Director
Knowledge of wines, craft brews, and distilled beverages
A degree in a related field
Certified chef through the American Culinary Federation
ServeSafe Certified through the National Restaurant Association
Attributes:
Candidates must be professional and respectful in all interactions with others
Candidates must present themselves as positive members of a workforce
Candidates must be punctual, organized, and always ready
Candidates must be honest beyond reproach
The successful candidate for this position will work closely with the director of sales through the booking of group and other special property events.
The candidate will be responsible for building a successful team, training them, mentoring and evaluating them, and creating a highly positive work environment. It is VOCO Saranac Lake’s intent to present an exceptional property with the highest of standards in food, beverage, lodging, and service. The Executive Chef/F & B Director will share the responsibility for this result with other members of the management team and through the actions of every employee.
Compensation Package:
Base Salary: $105,000 per year
Bonuses: Performance based – twice per year with the potential for an additional $15,000 at each six-month review if criteria are met.
Longevity bonus available after two years vested in the position – amount to be negotiated.
Annual Review: The criteria for formal review will be agreed upon at the beginning of each year. A cost-of-living increase will accompany a positive review.
Benefits: *Shared health care
*Three weeks paid vacation – time to be determined in consultation with the General Manager
*Contribution to a retirement plan
*Two required inspiration trips per year to be requested by the Executive Chef/Food and Beverage Director. The trip may be domestic to a culinary destination, attendance at a conference, attendance at a restaurant food show, or an international trip to a culinary destination. There is a requirement to share those experiences with management and staff upon return.
*Membership in professional organizations like the American Culinary Federation, National Restaurant Association, Slow Food, USA, etc.
*Support for pursuance of certification through the American Culinary Federation, and/or short college courses related to the position.
*Partial relocation reimbursement – to be negotiated.
At Branch Hospitality Group, owner of voco Saranac Lake, we pride ourselves on offering guests a unique and unforgettable experience. As the Executive Chef/Director of F&B, you’ll have the opportunity to bring your creative vision to life, inspire guests to visit Saranac Lake, and shape the future of a distinguished hospitality brand. Join us and lead a team passionate about delivering world-class service and unforgettable experiences.
