Executive Chef - [EXE]

Callaway Resort & Gardens (CGR) is an iconic 2,500-acre resort destination featuring a variety of lodging choices, unique garden attractions, seasonal special events, 36 holes of golf, fishing, biking trails, and residences. Located in scenic and historic Pine Mountain, Georgia, Callaway reflects the dream of its founder Cason J. Callaway 75 years ago. CGR is part of Herschend Enterprises, Resort and Lodging Division, as part of a family of companies focused on family entertainment. For over seven decades Herschend Enterprises has operated with the purpose of bringing families closer together by Creating Memories Worth Repeating®. Herschend Enterprises is considered the largest family-owned themed attractions corporation. As an equal-opportunity employer, we strive to provide environments where every host, guest, and partner feel welcome, valued, and loved. We firmly believe that words and actions matter, which is why all individuals are to be treated equally and with respect.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Provide culinary oversight for all venues, including, but not limited to, full-service restaurants, quick serve, festival events, and catered functions, throughout Callaway Resort & Gardens.
• Ensuring safety is a core focus; food handling, storage, preparation, and proper sanitation in all areas.
• Establish all food product specifications and verify accuracy of all period-end food inventories.
• Build strong internal and external relationships while maintaining open collaboration with the Property Support Center, and other Herschend Family Entertainment properties, vendors, sponsors, and partners to ensure company expectations are achieved.
• Champions the development and implementation of new and creative food concepts that keep pace with industry trends.
• Responsible for menu conception, development, and engineering process in partnership with property Director of Food & Beverage and key stakeholders, i.e. corporate F&B leadership, VP Hospitality Operations, and General Manager.
• Execute, supervise, and coordinate the production of all food according to recipe and menu specifications.
• Maintain product, presentation and service quality standards by conducting ongoing evaluations.
• Ensure back-of-house management software (CrunchTime) is used effectively
• Work closely with Property Support Center procurement leadership and approved vendors to ensure efficient and accurate orders following all procurement policies and procedures.
• Initiate and maintain strong trust, respect, and confidence with peers, co-workers, and direct reports.
• Complete internal monthly, quarterly, and annual safety reviews and post-visit Steritech audits to facilitate continuous improvement.
• Ensure proper working order and maintenance of all equipment, reporting deficiencies to the Engineering Department.
• Focus on key attributes that drive Net Promoter Score (NPS)
• Responsible for culinary P&L results.

Management reserves the right to change and/or add to these duties at any time.

EXPERIENCE

• Provide culinary oversight for all venues, including, but not limited to, full-service restaurants, quick serve, festival events, and catered functions, throughout Callaway Resort & Gardens.
• Ensuring safety is a core focus; food handling, storage, preparation, and proper sanitation in all areas.
• Establish all food product specifications and verify accuracy of all period-end food inventories.
• Build strong internal and external relationships while maintaining open collaboration with the Property Support Center, and other Herschend Family Entertainment properties, vendors, sponsors, and partners to ensure company expectations are achieved.
• Champions the development and implementation of new and creative food concepts that keep pace with industry trends.
• Responsible for menu conception, development, and engineering process in partnership with property Director of Food & Beverage and key stakeholders, i.e. corporate F&B leadership, VP Hospitality Operations, and General Manager.
• Execute, supervise, and coordinate the production of all food according to recipe and menu specifications.
• Maintain product, presentation and service quality standards by conducting ongoing evaluations.
• Ensure back-of-house management software (CrunchTime) is used effectively
• Work closely with Property Support Center procurement leadership and approved vendors to ensure efficient and accurate orders following all procurement policies and procedures.
• Initiate and maintain strong trust, respect, and confidence with peers, co-workers, and direct reports.
• Complete internal monthly, quarterly, and annual safety reviews and post-visit Steritech audits to facilitate continuous improvement.
• Ensure proper working order and maintenance of all equipment, reporting deficiencies to the Engineering Department.
• Focus on key attributes that drive Net Promoter Score (NPS)
• Responsible for culinary P&L results.

Management reserves the right to change and/or add to these duties at any time.

SKILLS & QUALIFICATIONS

• Display Leading with Love qualities strongly rooted in the Herschend Enterprises culture by being patient, kind, humble, respectful, selfless, forgiving, honest, and committed.
• Able to make a friendly impression when speaking to or corresponding with guests, vendors, and other employees.
• Must be self-motivated and disciplined.
• Able to prioritize and complete work assignments on a timely basis.
• Maintain strict confidentiality and judgment regarding privileged information.
• Committed to continuous improvement.
• Promote and support a “team” work environment by cooperating and helping co-workers.
• Must be able to be productive in a fast-paced, dynamic environment.
• Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines.
• Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills.
• Able to perform duties consistently while creating a safe and secure environment for hosts and guests.
• Able to be flexible and handle frequent changes in priorities.
• Able to add, subtract, multiply and divide with accuracy.
• Able to communicate effectively using standard English grammar and punctuation.
• Able to tolerate various temperatures while working outdoors.
• Able to meet the physical demands of the job.

WORK ENVIRONMENT

• Must have manual dexterity necessary to complete all job duties.
• Able to sit and/or stand for long/short periods.
• Must be able to lift 50 pounds.
• Must have professional appearance with good personal hygiene.
• Able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays.
• Daily exposure to computer screens and digital monitors.
• Able to tolerate various temperatures including refrigeration and freezer units, as well as indoor and outdoor ambient seasonal temperatures.
• Occasional travel may be required.