Executive Chef Jobs in Ruidoso, NM (NOW HIRING)

Position Title: Red Hat Grille Chef De Cuisine
Reports To: Food & Beverage Director
Supervises: Sous Chef, Lead Cooks, Cooks, Dishwashers, and other assigned kitchen personnel
Summary of Position
The Chef de Cuisine is responsible for the overall culinary operations of Red Hat Grille, ensuring exceptional food quality, consistency, presentation, sanitation, and guest satisfaction. This position provides leadership and direction for all kitchen team members, develops menus, controls food and labor costs, manages inventory, and maintains compliance with all health and safety standards. The Chef de Cuisine works closely with the Executive Chef and Food & Beverage leadership team to deliver an outstanding dining experience while supporting the financial goals of the outlet.
Key Responsibilities and Performance/Behaviors

• Ability

• Can explain and demonstrate Hospitality Behaviors and Performance Standards.
• Understands where to get the information needed to complete tasks to standard.
• Can explain and demonstrate technical skills used to complete tasks to standard.
• Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard.
• Understands how to take ownership of problems and solve them when solutions may not be available.
• Can explain how to request help from others when needed to complete task or goal.
• Has complete knowledge and can tell others of IMGR&C products and services.
• Provide guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional and friendly manner.

• Performance

• Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP's and task lists.
• Responds to obstacles; finds new ways to reach desired end results.
• In absence of guidance, acts and takes charge to respond to guest or internal customer needs.
• Responds to change by quickly applying talent and skills in a positive way to succeed.
• Supports achievement of Quality Goal; "Do it right the first time."
• Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair.
• Makes suggestions to improve performance.

• Behavior

• Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills).
• Approaches all activities with enthusiasm and encourages enthusiasm from others.
• Chooses a positive approach in all situations.
• Respects individuality of others; continues to communicate in order to work together.
• Speaks positively about guests, other team members and our business in all situations on and off property.
• Treats other with respect in all situations.

• Service

• Serves others.
• Identifies and can communicate needs of guests and others.
• Takes quick action to serve others in a way that meets/exceeds their needs.
• Identifies ways to improve individual or team's service to others.
• Provides service outside job responsibilities if needed to help resort succeed.
• Takes ownership of guest problem(s) until it is solved.

• Professionalism

• Meets IMGR&C Appearance standards.
• Professionally supports IMGR&C reputation and image in all situations, on and off property.

• Attendance

• Meets IMG&C policy for attendance.
• Informs supervisor of future absence as far in advance as possible.

• Communication

• Provides information others need to succeed, in time for them to use it.
• Ensures that all shifts are provided with the necessary information to facilitate their success.
• Listens to others without interruption; acts on their feedback when possible.
• Asks questions to better understand expectations of others.
• Reports all guest complaints and compliments to Supervisor or Manager.
• Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards.

• Team Work

• Puts Success of team ahead of personal success.
• Helps other team members succeed without being asked.
• Takes action to resolve conflict between individuals.
• Helps all departments achieve success.
• Offer ideas to increase team success and guest satisfaction to Supervisor or Manager.
• Does whatever is necessary to help department and resort success.
• Contributes ideas that support progress and success at shift, team and departmental meetings.

1. Essential Duties and Responsibilities include the following and are subject to change at management's discretion:

• Oversee the daily kitchen operations of Red Hat Grille.
• Lead, motivate, coach, and develop culinary team members to achieve operational excellence.
• Ensure all food is prepared and presented according to established recipes, quality standards, and plating specifications.
• Develop and update menus, seasonal offerings, specials, and promotional items in collaboration with the Executive Chef.
• Monitor food quality, portion control, consistency, and presentation to ensure guest satisfaction.
• Manage kitchen labor scheduling and staffing levels to meet business demands.
• Control food costs by monitoring purchasing, inventory, waste, spoilage, and production levels.
• Conduct regular inventory counts and maintain accurate food cost records.
• Order food, equipment, and supplies while maintaining budgetary objectives.
• Ensure compliance with all federal, state, tribal, and company food safety and sanitation standards.
• Maintain compliance with HACCP guidelines and Health Department regulations.
• Train and mentor kitchen staff on culinary techniques, recipes, safety procedures, and service standards.
• Evaluate kitchen operations and implement process improvements to enhance efficiency and productivity.
• Collaborate with restaurant management to ensure seamless front-of-house and back-of-house operations.
• Address guest concerns and special requests in a professional and timely manner.
• Maintain cleanliness, organization, and safety throughout all kitchen areas.
• Participate in special events, catering functions, VIP dinners, promotions, and entertainment events.
• Stay informed on culinary trends, technologies, and best practices to continuously improve menu offerings and operations.
• Perform other duties as assigned.

1. Supervisory Responsibilities

• Directly supervise team members within Red Hat Grille Kitchen.
• Conduct training, coaching, performance discussions, and corrective action when necessary.
• Foster a positive and collaborative work environment.
• Promote teamwork, accountability, and professional development.
• Ensure staffing levels support operational needs while maintaining labor budgets.

1. Education and/or Experience Requirements

Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.

• High School Diploma or GED required.
• Associate's Degree or Culinary Arts Degree preferred.
• Minimum of five (5) years of progressive culinary experience in a high-volume restaurant, resort, hotel, or casino environment.
• Minimum of three (3) years of management or supervisory experience in a kitchen leadership role.
• Fine dining and upscale restaurant experience strongly preferred.
• ServSafe Food Protection Manager Certification required or obtained within a specified period of employment.
• Equivalent combination of education and experience may be considered.

1. Physical Demands

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position.
While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours.

1. Work Environment

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.
The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.