Executive Chef

A Chef will exceed the expectations of all guests in a multitude of tasks that include, but are not limited to, directing the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Help in planning and pricing menu items, order supplies, and keep records and accounts. Chefs will participate in planning, cooking and the execution of the menu. Chefs will also ensure equipment and facility is immaculate.

The person having this position must comply with the property's dress code, possess good communication skills, and have the ability to resolve conflict with a thorough understanding of Bunkhouse policies. All Bunkhouse employees are expected to greet all guests in close proximity and make each feel important by providing a genuine welcome. Furthermore, a Chef must develop and maintain the company's culture, values and reputation in the public eye, and with all staff, guests, vendors and partners. Chefs must promote the Bunkhouse Vision and Core Values in all actions and decisions and are accountable to the overall team.

Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.

Essential Functions and Accountabilities

  • Check the quality of raw and cooked food products to ensure that standards are met
  • Monitor sanitation practices to ensure that employees follow standards and regulations
  • Check the quantity and quality of received products
  • Order or requisition food and other supplies needed to ensure efficient operation
  • Supervise and coordinate activities of Cooks and workers engaged in food preparation
  • Inspect supplies, equipment, and work areas to ensure conformance to established standards
  • Determine how food should be presented, and create decorative food displays
  • Instruct Cooks and other workers in the preparation, cooking, garnishing and presentation of food
  • Estimate amounts and costs of required supplies, such as food and ingredients
  • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services
  • Meet with customers to discuss menus for special occasions such as weddings, parties and banquets (if applicable)
  • Demonstrate new cooking techniques and equipment to staff
  • Meet with Sales Representatives in order to negotiate prices and order supplies
  • Arrange for equipment purchases and repairs
  • Follows inventory standards and procedures to consistently conduct an accurate inventory
  • Perform personnel actions such as hiring and firing staff, consulting with other Managers as necessary
  • Record production and operational data on specified forms
  • Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results
  • Hold staff accountable for their job performance through regular performance evaluations
  • Maintain awareness of documentation needed and retained in employee files
  • Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment
  • Ensure open lines of communication with staff, all departments and upper management at all times via email, log books, meetings, etc., to ensure all needs of the Hotel are met
  • Maintain a high level of cleanliness and safety in the work area
  • Ensure that all equipment is maintained in good, safe working condition
  • Maintain an increased awareness of safety issues throughout the property
  • Keep abreast of safety and emergency procedures and OSHA requirements

Work Related Experience

Two (2) years related experience in hospitality or service industry


High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred

Budget Control Responsibilities

Inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)

See Inside the Office of Bunkhouse

With a passion for design, tireless attention to detail, and a commitment to creating authentic culture, Bunkhouse creates properties that have earned a unique place in the hearts and minds of those who visit. Bunkhouse has a reputation for building memorable experiences that offer more than just a good night's sleep and a great cup of coffee.

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