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Location

Johnson City, TN | United States

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Job description

Located between Johnson City and Fredericksburg, Texas, Carter Creek Winery Resort & Spa offers authentic Texan hospitality.  In addition to a premiere winery inspired by a founding family of Texas Wine Country, the Carter Creek Winery Resort & Spa features a Restaurant/Brewery along with banquets and other special events to create a blend of dining experiences. Carter Creek Winery Resort & Spa is operated by the Carter Hospitality Group with 20 years of experience in the hospitality field. The position offers a full array of benefits to include paid time off, medical, dental, and vision coverage, company provided life insurance, employee assistance programs, 401K with company match, flexible spending accounts, voluntary benefits, and property discounts for employees.

For more information, visit https://www.cartercreek.com.

SUMMARY: Carter Creek Winery Resort & Spa is currently hiring an Executive Chef to manage and coordinate activities and operations of cooks and other employees engaged in preparing food products. The Executive Chef also manages menus for both the Restaurant, Banquet and Events along with all aspects of food preparation and presentation.

DUTIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.  Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. 

• Develops and implements creative, innovative, and high-quality menus; reviews and changes menu as needed. 
• Oversees all food preparation, production, and presentation; ensures that recipes are followed and preparation and presentation are adhered to consistently. 
• Prepares a variety of cuisine utilizing skills and creativity. 
• Standardizes production recipes to ensure consistent quality of accepted samples; plans production schedules and supervises production line. 
• Manages maintenance of all kitchen equipment. 
• Assists staff with job functions as needed to ensure optimum service to all patrons. 
• Resolves all patron complains related to food. 
• Maintains food and beverage history including but not limited to sales mix and history, actual/potential costs, and production time. 
• Possesses and maintain through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current. 
• Possesses and maintain thorough knowledge of wines offered in restaurant and wine/food parings. 
• Represents restaurant at outside functions as needed. 
• Ensures all kitchen and food operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures. 
• Develops, implements, and monitors department budget; manages expenses within approved budget constraints.
• Requisition and/or purchases all food products; completes food production records and costa menus of a regular basis.
• Prepares accurate and timely reports as required. 
• Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow. 
• Assigns duties and monitors quality of work; assures staff conforms to organizational policies and procedures and safety regulations. 
• Provides day-today- guidance and oversight of subordinates, actively works to promote and recognize performance. 
• Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions. 
• Supervises cook/kitchen staff. 

JOB KNOWLEDGE: 

• Graduate of a recognized culinary school
• At least five years of related experience or equivalent
• Current knowledge of regional and national trends in food and beverage
• Thorough knowledge of all food preparation techniques and styles
• Demonstrated proficiency in supervising and motivating subordinates
• Basic competence in subordinates' duties and tasks

WORKING CONDITIONS: Works primarily indoors throughout shift. Bi-level structures.  Extensive facility.  Kitchen may be hot, moist, and noisy from operating machines. Cement surface. Well lit room. Minimal exposure to hazardous substances and fumes.  Possible exposure to blood-borne pathogens. 

PHYSICAL/MENTAL DEMANDS: Stands and walks short to moderate distances through shift.  Bends, stoops, and reaches to perform routine job tasks.  Able to lift and move up to 30 pounds. Possess basic math skills. 


BENEFITS (Full-time):

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Employee discounts
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Tuition reimbursement
• Vision insurance

SCHEDULE:

• Must be available to work all shifts including weekends

We are an Equal Opportunity Employer

Established in 2011, Carter Hospitality Group, LLC. is a family-owned hospitality company with four hotels and resorts as well as three wineries across the United States. Based in Orange County, California, the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa, Temecula, California; Carter Estate Winery and Resort, Temecula California; and Carter Creek Winery Resort & Spa, Texas Hill Country. Carter Hospitality Group additionally serves as the owner-franchisee for Red Lion Hotel Orlando Lake Buena Vista South, Orlando Florida. For more information, visit www.carterhospitality.com.

Vision

Creating memorable experiences at every unique destination.

Mission

A family-owned company whose incredible team members share their passion in hospitality every day. The needs of our guests and team members are in the forefront of everything we do as we create unique, memorable experiences and lasting connections.

Brand Promise

Experiences you can remember, a promise you can trust.

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Job tags

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Salary