Executive Chef

Job Title: Executive Chef Woodbine Hospitality

Location: Skaneateles Lodge + Skaneateles Hilltop Social Project in Skaneateles, NY

Compensation: $100-125k DOE + Benefits + development opportunities

Company: Woodbine Hospitality is a family of companies that continues to grow and expand, offering some of the best hospitality facilities and services that Central New York has to offer. Ranging from the expansive resort-style Tailwater Lodge to the quaint village-center Skaneateles Boutique Hotel, visitors to any of our properties are consistently delighted as they experience hospitality at its finest. Woodbine Hospitality prioritizes a consistent investment in their team and often promotes from within. This evolving and dynamic company values innovation and integrity while ensuring all members of the company are supported with the tools and resources that they need to do their work to the highest standards.

Position Overview: As the Executive Chef at Woodbine Hospitality, you will be a key leader in our culinary team driving creative development, quality control, and team advancement over a variety of venues. This position will oversee both the e Skaneateles Lodge, a new Hilton Curio property and Hilltop Social Project culinary identities requiring extensive due diligence of appropriate trends, product-applications, and demographic demands. The Skaneateles Lodge offers culinary experiences within the lobby bar, a three-meal restaurant, pool-side dining, in-room dining, and more, supported by a unique and cherished opportunity to integrate fresh produce and goods from the onsite regenerative farm. The Hilltop Social Project is a renovation of an iconic bowling alley evolved into a multi-outlet complex focusing on elevated f&b that encompasses a uniquely kindred gathering space include a brewery taproom, café, and restaurant concept. Both exciting properties will be opening in late 2024. Working closely with the General Manager and Property Leadership, you will be responsible for overseeing all kitchen operations, ensuring the highest quality of food is consistently delivered to our guests, and working to ensure the culinary programming continues to integrate a sense of remarkability within each concept. Your creativity, culinary expertise, ability to develop a team, and dedication to excellence will drive the success of our culinary teams and enhance the overall dining experience.

Key Responsibilities:

• Culinary Excellence:

• Collaborate with the Leadership to develop and maintain menus that align with Woodbine Hospitality concepts, showcasing creativity and meeting customer expectations.

• Direct and supervise food preparation activities, ensuring adherence to established recipes, quality standards, and food safety guidelines.
• Continuously monitor and maintain the presentation, taste, and consistency of all menu items, seeking ways to elevate the culinary experience.
• Team Management and Training:
• Provide strong leadership, guidance, and mentorship to the kitchen team, including Sous Chefs, Line Cooks, and other kitchen staff members.
• Participate in recruiting, training, and developing kitchen staff, ensuring they possess the necessary culinary skills and knowledge to excel in their roles.
• Conduct regular performance evaluations, diligently provide constructive and critical feedback, and implement training programs to enhance skills and promote professional growth within the team.
• Foster a positive and collaborative work environment, promoting teamwork and effective communication among kitchen staff.
• Kitchen Operations
• Oversee day-to-day kitchen operations, including food production, inventory management, and equipment maintenance.
• Collaborate with the General Manager to optimize kitchen workflow, streamline processes, and improve operational efficiency.
• Ensure a clean, organized, and sanitary kitchen environment, adhering to food safety and sanitation standards at all times.
• Implement effective strategies for ingredient storage, rotation, and waste reduction to maximize freshness and minimize costs.
• Business Acumen:
• Demonstrate an interest and intrigue in business operations and objectives, with the willingness to understand and learn metrics relevant to the organization and the industry.
• Demonstrate an understanding of how the role of Chef influences the Woodbine Hospitality’s longevity
• Demonstrate a general eagerness to learn and develop food/menu and beverage knowledge keeping up to date with industry trends.

Qualifications and Skills:

• Previous experience of 1+ years as an Executive Chef or similar role in a fast-paced multi-unit restaurant or multi-venue environment.
• Strong culinary skills with a focus on farm to table applications.
• Proven leadership abilities, with the capability to inspire and motivate a kitchen team.
• Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines.
• In-depth knowledge of food safety and sanitation regulations.
• Strong attention to detail and commitment to delivering dishes of the highest quality.
• Excellent communication and interpersonal skills, fostering effective collaboration and teamwork.
• Ability to thrive in a fast-paced and dynamic work environment.

The job description provided above does not encompass all duties and standards associated with the position. Incumbents will adhere to additional instructions and fulfill any related tasks as assigned by their supervisor, in accordance with company policies and management directives.

Woodbine Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race,

color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.