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Food and Beverage - Featured Chef

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Job Summary

The featured chef is responsible for maintaining the restaurant as a semi-fine dining establishment. He/she will be the key figure associated with the restaurant in advertising campaigns and must demonstrate superior culinary skill and commitment to the product. He/she manages the kitchen operations and staff on a daily basis to ensure a consistent, high-quality food product. In addition to the restaurant, the featured chef will be required to assist or oversee banquets and catered events from time to time. As a department head, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.


  • Ensures compliance with all food and beverage policies, standards and procedures
  • Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations
  • Recognizes superior quality products, presentations and flavor
  • Ensures compliance with food handling and sanitation standards
  • Maintains procedures for food and beverage portion and waste controls
  • Follow proper handling and right temperatures of all food products
  • Understands and communicates to staff the operating and maintenance procedures of all departmental equipment
  • Displays leadership in guest hospitality, exemplifies excellent customer services and creates a positive atmosphere for guest relations
  • Ensures associates receive ongoing training to understand guest expectations
  • Reviews findings, guest satisfaction results and other data to identify areas of improvement
  • Assists restaurant departments in developing and generating annual sales
  • Meets regularly with customers and restaurant guests to gather feedback
  • Participates in the developing of department’s capital expenditure goals
  • Manages projects as needed
  • Performs other duties as assigned to meet business needs


  • High school diploma or equivalent required
  • Culinary education required
  • 5 years culinary management experience with demonstrated leadership
  • Experience leading a well known, trend-setting restaurant
  • Experience successfully handling a diverse group of associates
  • Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
  • Extensive knowledge of food handling and sanitation standards
  • Experience in menu development
  • Experience with purchasing and maintaining kitchen equipment
  • Profit and loss responsibility