We are seeking a skilled Executive Chef to join the Food & Beverage team at The Lodge at Marconi in Marshall, CA. Lead the culinary team in a stunning location and demonstrate your culinary passion and innovation. This is an opportunity to create unique menus and provide exceptional dining experiences in a picturesque environment. We are looking for a culinary expert who can motivate the team and maintain high standards of food quality and presentation. If you're an experienced Executive Chef seeking a new challenge and a platform to display your talents, consider joining our team at The Lodge at Marconi. Responsibilities: • Evaluates local tastes and develops recipes to reflect and enhance local character and interest. • Meets and exceeds each guest's highest expectations for delivery, presentation, and taste. • Cultivates a following of regulars. • Professionally develops relationships with regional suppliers, and maximizes use of regional ingredients. • Familiar with regionally available ingredients, varieties, seasons, etc. • Professionally develops relationships with regional and national chefs. • Professionally develops management team. • Professionally develops kitchen line and utility staff. • Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation. • Develops and oversees processes for kitchen organization, cleanliness, and maintenance. • Collaborates with and supervises kitchen staff regarding menu development, kitchen operations, and maintenance. • Oversees all hiring and training of BOH staff. Approves hiring and termination of all employees. • Writes weekly kitchen schedule to ensure sufficient staffing for each meal period. • Generates documents for all HR actions for the BOH team and delivers completed documents to HR. • Administers all BOH management and employee reviews. • Controls costs by monitoring and evaluating food, labor, and operating expenses. • Meets with vendors to purchase new items, and explores the best pricing. • Constantly seeks improvement in self, staff, and restaurant. • Reads guest surveys, and adjusts accordingly as issues arise. • Assist Events Dept. with winning business, providing service, and driving revenue. • Works closely with the Sales and Marketing team to market the restaurant brand through various media channels. • Is current and comfortable with utilizing social media platforms to promote and benefit the property. Qualifications: • Advanced knowledge of the food and beverage industry. • Demonstrated exceptional mastery of recipes, techniques, and ingredients. • Previous press and media exposure experience is a plus. • Competent with Windows-based computers and Microsoft Office and familiar with industry-standard software. • Must pass a background check. Compensation: $95,000 - $105,000 yearly DOE

• Evaluates local tastes and develops recipes to reflect and enhance local character and interest. • Meets and exceeds each guest's highest expectations for delivery, presentation, and taste. • Cultivates a following of regulars. • Professionally develops relationships with regional suppliers, and maximizes use of regional ingredients. • Familiar with regionally available ingredients, varieties, seasons, etc. • Professionally develops relationships with regional and national chefs. • Professionally develops management team. • Professionally develops kitchen line and utility staff. • Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation. • Develops and oversees processes for kitchen organization, cleanliness, and maintenance. • Collaborates with and supervises kitchen staff regarding menu development, kitchen operations, and maintenance. • Oversees all hiring and training of BOH staff. Approves hiring and termination of all employees. • Writes weekly kitchen schedule to ensure sufficient staffing for each meal period. • Generates documents for all HR actions for the BOH team and delivers completed documents to HR. • Administers all BOH management and employee reviews. • Controls costs by monitoring and evaluating food, labor, and operating expenses. • Meets with vendors to purchase new items, and explores the best pricing. • Constantly seeks improvement in self, staff, and restaurant. • Reads guest surveys, and adjusts accordingly as issues arise. • Assist Events Dept. with winning business, providing service, and driving revenue. • Works closely with the Sales and Marketing team to market the restaurant brand through various media channels. • Is current and comfortable with utilizing social media platforms to promote and benefit the property.