The Woodmark Hotel & Still Spa is looking for a talented Executive Chef to lead our passionate food & beverage team. The Executive Chef oversees Beach Cafe, Carillon Kitchen, and the Banquet Culinary department. The Woodmark is a Four Diamond boutique hotel located at Carillon Point on the shores of Lake Washington between Kirkland and Bellevue and close to Seattle.

Property Introduction: Combining intimacy and elegance, The Woodmark is a Four Diamond boutique hotel located at Carillon Point on the shores of Lake Washington between Kirkland and Bellevue and close to Seattle. Unsurpassed views of Lake Washington, the Olympic Mountains, and Seattle’s skyline frame this exclusive 31-acre urban waterfront resort community. Shoreline trails, manicured gardens with sculptured art, restaurants, marina, spa, salon, and specialty shops provide travelers with the charm and comforts of home. Close to everything you need, but far from the everyday.

The Executive Chef is responsible for directing and over-seeing the entire food service operation, throughout the property, and providing the optimal service possible while operating within predetermined budgetary limitations.

This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems. The Executive Chef will promote and facilitate an interactive leadership role for the established culinary department. The Executive Chef will focus on supervising and supporting the day to day activities in all kitchens by delegating authority, assigning and prioritizing activities and monitoring operating standards.

Beach Café

Inspired by the area's abundant seafood and produce, Beach Cafe serves up local favorites with a twist. With a daily breakfast, lunch, and dinner, our waterfront restaurant near Seattle features a fun and casual atmosphere that suits everyone from families searching for a great breakfast spot to friends wanting an energetic bar scene. The Living Room Lounge is a popular evening spot for locals, and many stop in to enjoy favorite cocktails and appetizers during our daily Happy Hour from 3 PM to 6 PM. As time shifts towards the dinner hour, we recommend sticking around for dessert. Our Pastry Chef, Nichole Hillis, whips up homemade creations that will satisfy any sweet tooth.

Carillon Kitchen

Located on the shores of Lake Washington, Carillon Kitchen is a chef-driven, community oriented restaurant offering fresh and healthy options for breakfast, lunch, and dinner. Carillon Kitchen is nestled at Carillon Point, which was once a hub for shipbuilding and is now a beautiful marina. During the day, the carillon bells just outside our restaurant chime softly every hour, as a reminder of the area’s history and as a beacon for pleasure boats cruising Lake Washington. Our name and branding stems from this background, and from the idea of quality food created in a comfortable environment that serves as a gathering place for the community.

Our culinary team continues to be inspired by the water and the surrounding area. Being in Kirkland, we want to offer the highest quality in terms of both nutrition and locally sourced products, while also supporting neighboring farmers and purveyors. All our ingredients come from within 200 miles, and everything we serve is good, clean food. Whether you are dining in or on the go, Carillon Kitchen is designed for your lifestyle. Order in advance for pickup or delivery, or stop in to enjoy our artisan meals that are both healthy and homemade.

JOB DUTIES AND RESPONSIBILITIES

Interview, hire, and discipline culinary staff

Create budget for Culinary department/ food cost

Responsible for achieving budgeted food cost

Implement necessary controls to insure proper return on investment.

Develop relationship with food suppliers

Create appropriate contracts

Be responsible for all food product served to our guests

Create a proper environment for culinary associates.

Seek new approaches to grow business and guests’ satisfaction

Responsible for all culinary training

Conduct divisional meetings

Comply with health inspector requirements

Ensure the highest guest satisfaction.

Implement and maintain AAA standards

Comply with all Woodmark Hotel policies, procedures, and safety regulations.

Skilled in exercising a high degree of initiative, judgment, discretion and decision making to integrate organizational priorities, meet deadlines and achieve objectives.

Develop and maintain statistical data that positively affects the financial performance.

Responsible for reinforcement of department and company standards through training.

Develops and manages all budget & forecast within establish guidelines.

Leadership development of culinary management team; Directs the development of performance standards for function.

Develop and implement capital improvement and expenditure programs.

Assist and direct buying practices.

Represent Woodmark Hotel at company functions and community activities; maintain and promote a positive professional image with the community.

Work closely with divisions within the F & B division to ensure compliance of all policies, procedures and safety regulations.

Conduct employee evaluations.

Work closely with other departments of the company.

Be current on trends and innovations in culinary development.

Attend and participate in department and operations meetings.

Performs other related duties as assigned or requested.

DESIRED QUALIFICATIONS

College degree preferred;

At least four (4) years in a similar position;

Understands the organization’s vision, goals, and strategies;

Excellent managerial & leadership skills;

Ability to develop and operate within budget guidelines;

Ability to work well with diverse groups of people;

Proficiency with computer systems, including Microsoft Office suite;

Outstanding communication skills – verbal, written, media, public; and

Qualified administrator;

Ability to work well with others and function well in high customer impact situations.

Able to make communicate well with staff and customer.

Able to work flexible hours and days.

Valid driver’s license and driving record that meets insurance standards.

Current food handler permit required.

Knowledge of Food products.

Knowledge of F&B controls

Creativity.

WORKING CONDITIONS:

Must be able to work with exposure to temperature extremes and in a wet environment;

Must be able to personally lift up to 40 lbs. on a frequent basis;

Must be able to occasionally lift over 40 lbs with assistance;

Must be able to stand for up to 4 hours at a time;

Must be able to bend, squat crawl, kneel, push, pull, walk on uneven surfaces and reach on a continuous basis.