Executive Chef

Unicoi State Park & Lodge is one of Georgia's premier state parks located within the north Georgia mountains in the quaint town of Helen.

Unicoi is a beautiful park and perfect for nature lovers!! With wonderful and great accommodations surrounded by nature's playground, we couldn't help but create great experiences that only enhance our guests' getaway. From paddleboard courses and s'mores with stories around the campfire to fly fishing classes and guided hikes, we have something that all of our guests will enjoy. Our newest attraction is the Adventure Lodge, which hosts a variety of activities to include zip lines, archery ranges, and a shooting range.

At Unicoi, we take pride in delivering the absolute finest in Lodging and Park experiences for our guests.

Our core values are:

• Do the Right Thing

• Decide to be Great

• Take Pride

• Memories Matter

• We begins with Me

• CoralCares (philanthropic program)

COME AND JOIN OUR AMAZING TEAM!!! Please visit our website at www.unicoilodge.com.

We are managed by the Southeast's premiere hospitality management company, Coral Hospitality.

_______________________________________________________________________________________

We currently have an immediate opening for an Executive Chef:

Summary: Under the direct supervision of the Food & Beverage Director, this position coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.

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.

Essential Functions:

• Maintains good quality products and presentations according to company standards; i.e., uses records and recipe cards
• Supervises all food preparations for the Dining Room, Banquets, Brassies and Associate Break Room
• Maintains purchasing, receiving and food storage standards; conducts food cost control inventories
• Estimates production needs on a daily and weekly basis
• Maintains high sanitation standards for food handling and equipment maintenance
• Conducts monthly sanitation and safety inspections with Sous Chef
• Assists in development of annual operation budget
• Develops menu selection and format with the Conference Services, Sales Team and Food & Beverage Director
• Coordinates amenities for VIP visits
• Coordinates with Engineering to ensure that preventative maintenance programs are in effect, and for follow up on pending work orders, fire fighting and accident prevention, and periodical servicing of equipment
• Prepares weekly schedule based on business forecast and budget
• Coordinates with Catering, Conference Services and Banquet Departments for catering procedures and Banquet Event Orders (BEO’s)
• Plans menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner
• Tests cooked foods by tasting and smelling them
• Devises special dishes and develops recipes
• Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices
• Establishes and enforces nutrition and sanitation standards

Supervisory Responsibilities: Directly supervises 15 to 20 employees in the Culinary Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.