The Properties: Situated on the sandy shores of scenic Payette Lake in the Central Idaho town of McCall approximately 100 miles north of Boise, Shore Lodge is an idyllic mountain retreat that offers guests comfortable accommodation, a host of amenities, activities designed for fun and relaxation, and warm hospitality all in a setting of spectacular natural beauty. Established in 1948, the AAA Four Diamond-rated Shore Lodge enjoys a long-standing reputation as one of Idaho’s premier mountain lake resorts and top meeting and event destinations.
The Whitetail Club is situated within a private gated community in close proximity to the Shore Lodge Resort. Whitetail Club (private membership) is a gateway to all-season outdoor adventure—hiking and biking, boating and swimming, skiing and snowmobiling, kayaking and rafting. For members they offer other amenities such as a saltwater pool, fine dining in the Clubhouse, concierge service, and the award-winning The Cove Spa. The Executive Chef is responsible for the culinary operations at both facilities.
Dining Facilities: (Manage six kitchens responsible for five full-service restaurants including fine dining, high volume breakfast-lunch-dinner, a private club restaurant, banquet operations and the hotel’s grill/bistro)
- The Lake Grill – a casual fast-pace dining room that serves breakfast and lunch 12 months and dinner 5 months.
- Narrows – high-end fine dining, dinner only 7 days per week.
- Narrows Grill/Lounge – lunch & dinner year-round.
- Golf Grill – breakfast and lunch served 7 days per week in season.
- Fish & Swim Club – members only casual dining space open 7 days per week in season.
- In-Room Dining – the Resort has 77 first-class guest rooms.
- Member Events – The Club prides itself in providing in excess of 70 member events throughout the year.
- Off-site Catering – throughout the year the Club may provide catering services to member homes.
The Position: The Shore Lodge Resort & Whitetail Club is looking for a Chef that will continue to honor its traditions but with an eye evolving the culinary offerings over time. It is very important for the new Chef to embrace the culture of the Club and the area. The Club is located in a rural setting and the enjoyment of outdoor activities and nature is a plus. The Club will require a Chef that will instill standards into the kitchen operation, which will include a strong commitment to training programs that ultimately will result in high service standards that reflect in the food and beverage programs. The Chef will offer healthy alternatives especially at the Cove Spa (available to lodge guests and club members) and a wide variety on the menus. The current Chef has been in the position for two and one-half (2.5) years.
Job Requirements:
- Requires a degree in culinary arts and a minimum of five years’ experience as an Executive Chef for a resort/hospitality property with oversight of multiple kitchen operations including private club, fine dining and banquets.
- An engaging personality – one that both staff and membership can relate to and rally around.
- Requires a minimum of 5 years supervisory/management and food procurement experience.
- Requires a minimum of 3 years’ experience with electronic purchasing and inventory control.
- The ability to handle multiple priorities and delegate assignments to the appropriate individuals based on their skills, roles, and interests. (The duties require overseeing various kitchens in various facilities throughout property.)
- Excellent written and verbal skills for effective communication.
- Competent in organizational, time management skills. The ability to demonstrate good judgment, problem solving, and decision-making skills.
Key Expectations and Goals:
- The ability to organize and develop systems to ensure a smooth food service operation.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times. This includes daily site visits to all outlets.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Hands-on staff development expertise.
- Develops recipes and techniques for food preparation and presentation which help to assure a consistently high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.
- Attends food and beverage and management meetings.
- Interacts enthusiastically with, and is visible to, the membership. Provide the same level of service regardless of the number of members dining on any given night.
- Strong technology skills i.e., timekeeping (ADP), e-procurment (Birchstreet), Pacific Northwest Cusine.
- Have strong managment skills and be able to manage using inspirational leadership.
The successful candidate must be compatible with the nature of the Club. He or she must demonstrate values, conduct, and integrity consistent with the caring philosophy in place. The candidate must approach the position with humility and care for “others above self.” This individual should value the formation of lasting professional relationships and become an active member of the Management team.
The Shore Lodge Resort is open to the public whereas the The Whitetail Club is a members-only private club within a gated community. It is expected that the Chef coordinates all food-service throughout the property and keeps his/her pulse on the operation. Also, the Chef should make the rounds on a daily basis and be at the right place at the right time during busy meal periods in the various areas. He/she will direct daily production assuring quality, freshness and creativity. Additionally, it is expected that the chef have a professional demeanor matching today’s culinary standards. This is a working position requiring a hands-on approach towards mentoring staff, fortifying their skills/efficiencies, then further elevating variety and presentations.
Additional Information:
- Total annual food sales at $2,716,547.
- Total F&B Sales $4,025, 957
- The desired Food cost is 34% with a sales mix of 72% a la carte and 28% banquet.
- Total kitchen employees is 55 with the majoring working throughout the year.
- The Club supports six (6) kitchens located in various buildings on property.
- The properties are open 12 months of the year seven (7) days per week.
- The banquet space is approximately 19,000 square feet.
- The Chef is supported by a purchasing manager who reports to the Controller.
- The Executive Chef supervises four (4) Culinary Managers and all other kitchen and snack bar staff, either directly or indirectly.
- Reports to General Manager. Works as part of management staff with the Club Director, Director of Finance, F&B Director and HR Director.
- Must be a team player who leads by example.
Summary: Ideally the Chef should be someone who is comfortable working in a rural setting. The ideal candidate will possess a true passion for professional cooking and have a proven and stable record of culinary excellence at recognized properties.
The Club offers a competitive compensation plan including a competitive base salary, association dues, health & life insurance, long-term disability, 401k, PTO and other standard perks for this executive position. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (A Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information.