This position is for year-round applicants only. Seasonal applicants will not be considered.

The Executive Chef position is a hands-on position where the individual works in the day-to-day BOH operations in the Food and Beverage department at the resort. This position has oversight of the kitchen staff as well as cost controls, menu preparation, training, staffing, and will be in charge of the line.

Please note: If you are applying for this position we strongly encourage you to bring a vehicle. There is no public transportation to or from the area locally, bus/train stations are located in Alpine, TX (90 miles one direction from Lajitas) and the closest public airport is located in Midland/Odessa (300 miles one direction from Lajitas). We do not provide transportation to or from Lajitas as part of your employment.

Purpose To support Lajitas Vision of being recognized by our customers as the
“Friendliest Resort in Texas!" You should champion this culture in every touchpoint of our business from our associates, guests, owners, and communities.
The service and courtesy you extend and promote daily will ensure a healthy and productive culture of serving others with excellence.
As Executive Chef, you will oversee all aspects of the kitchen(s) and culinary operations for the entire property.

Duties Position is responsible for planning and day-to-day operations of the kitchen(s).

 Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within guidelines to continually improve revenues and profit margins while maintaining quality.

 Create and update menus to maximize profits and minimize loss.
 Test and develops recipes.
 Constantly communicating with line cooks to ensure the product is prepared correctly.
 Conduct inventory, purchasing, and cost control.
 Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

 Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.

 Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets/exceeds federal, state, standards and regulations.

 Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

Other Duties/Responsibilities
Perform special projects and other responsibilities as assigned.

Competency To perform the job successfully, an individual should demonstrate the following competencies :

Problem Solving - Identifies and resolves problems promptly; Develops alternative solutions; Works well in group problem-solving situations; Uses reason even when dealing with emotional topics.

Technical Skills - Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.

Customer Service - Manages difficult or emotional customer situations;
Responds promptly to customer needs; Solicits customer feedback to improve service; Response to requests for service and assistance; Meets commitments.

Interpersonal - Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under
control; Remains open to others' ideas and tries new things.

Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Demonstrates group presentation skills; Participates in meetings.

Team Work - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed; Recognizes accomplishments of other team members.

Delegation - Delegates work assignments; Matches the responsibility to the person; Gives authority to work independently; Sets expectations and monitors delegated activities; Provides recognition for results.

Managing People - Includes staff in planning, decision-making, facilitating, and process improvement; Takes responsibility for subordinates' activities;
Makes self available to staff; Provides regular performance feedback;
Develops subordinates skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others;
Improves processes, products, and services; Continually work to improve supervisory skills.

Quality Management - Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.

Cost Consciousness - Works within approved budget; Develops and implements cost-saving measures; Contributes to profits and revenue;
Conserves organizational resources.

Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Educates others on the value of diversity; Promotes a harassment-free environment; Builds a diverse workforce.

Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.

Strategic Thinking - Develops strategies to achieve organizational goals;
Understands organization's strengths & weaknesses; Analyzes market and competition; Identifies external threats and opportunities; Adapts strategy to changing conditions.

Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.

Innovation - Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas; Presents ideas and information in a manner that gets others' attention.

Judgment - Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.

Professionalism - Tactfully approaches others; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.

Qualifications To perform this job successfully, an individual must be able to perform each essential
duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:
Bachelor’s degree (B.A) from a four-year college or university; or one to two years related experience and/or training; or equivalent combination of education experience.

Language Ability:
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Math Ability:
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Ability to apply concepts of basic algebra and geometry.

Reasoning Ability:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral diagram, or schedule form.

Supervisory Responsibilities:
Will carry out supervisory responsibilities by the organization's policies and applicable laws at the following departments:
Candelilla, Banquets, Mercado, Bakery, and Ocotillo.
You will be directly supervising 25 employees.

Certificates, Licenses, Registrations:
 To carry out this position you must have the following:
 Culinary Degree (or a min of 5 years experience in a similar position)
 ServSafe Certified Food Manager
 Texas Food Manager Certificate or ability to acquire within 30 days of employment.

 Valid Driver’s License.

Work Environment The work environment characteristics described here are representative of those an
employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee will be working in a fast-paced kitchen. And is regularly exposed to wet or humid conditions (non-weather); work near moving mechanical parts and fumes or airborne particles.
The employee is frequently exposed to toxic or caustic chemicals; extreme cold (non-weather) and extreme heat (non-weather). The employee is occasionally exposed to the risk of electrical shock and vibration.

The noise level in the work environment is usually very loud.

The employee must regularly lift and /or move up to 100 pounds. While performing the duties of this Job, the employee is standing for long periods, and required to walk; use hands to finger, handle, feel, reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste and smell.'
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Additional Compensation:

• Bonuses
• Store Discounts
• Referral Program
• Potential Sign-On Bonus

Benefits:

• Health insurance
• Dental insurance
• Vision insurance
• Paid time off
• Relocation assistance
• Life Insurance

Schedule:

• Weekends required
• Holidays required
• Day shift
• Nightshift
• Overtime

Job Type: Full-time