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Assistant Executive Chef 

Position Assistant Executive Chef  
Location Edgewood Tahoe  
About the Organization Just steps from majestic Lake Tahoe, Edgewood Tahoe offers an award-winning experience with a LEED silver certified mountain lodge, tranquil spa, and award-winning 18-hole championship golf course-along with a wide array of dining, shopping, and outdoor activity options-Edgewood Tahoe is the premier all-encompassing lakeside resort experience in the Sierra Nevada. We are currently seeking individuals excited to explore the endless opportunities within our Edgewood Family.  


The Assistant Executive Chef has overall responsibility for all facets of the culinary and stewarding department at Edgewood Tahoe. This is a “hands on” job, working with the staff in his/her departments as well as other projects, daily guest interactions, and outlets. Responsibilities are broad with developing menus, staff training, monitoring food purchases and specifications, cost controls and recipes. All F&B and Food Service falls under your supervision, including banquet production, EDR and pastry staff. You will be expected to evaluate daily financial performance and monitor food and labor monthly budgets for the division. Audit and Maintain highest professional food quality and sanitation standards.


To build, retain, cross train, and lead the team of culinary professionals who consistently and profitably satisfy the goals of guests and exceed guest expectations regarding food quality, and consistency. Work with the Executive Chef & Director of F&B in recruiting, selecting, hiring and retaining personnel within the culinary and stewarding department. Train, develop and manage the staff within this department. Ensure Staff training, and development continues daily. Tasting and supervising all areas from a global point and to maximize the highest quality is produce and served. Review daily DOR and make adjustments to ensure profitability is maximized.

Planning Responsibilities:

  • Conduct themselves as an experienced team leader with a broad background in the hospitality industry. Well-rounded, hands-on, reliable team player with proven ability to supervise, to help business leaders improve practices and policies, and to find more efficient methods for companies to realize increased revenues and net income in all areas.
  • Highly capable of working and managing outlets and providing financial guidance
  • Oversee a staff of 4 Chefs, 60 line level cooks/master cooks/pantry, 12 stewards/utility porters. (Seasonally this schedule will double)
  • Possess very strong interpersonal, communication and consensus building skills; willing to work on developing and managing key relationships across the organization.
  • Able to work in a deadline-oriented environment, ensuring yielding decisions and management communication is occurring in a timely fashion across all geographic areas of operations
  • Possess strong leadership and motivational skills, and able to successfully manage a team of intelligent, focused and career-minded individuals
  • Assist in the development of the annual departmental budgets and work within these budgets as set forth.
  • Oversee the proper ordering, inventory levels, timing of orders, receiving, rotation of products, portion control, etc.
  • Uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
  • Develop a “can do” attitude and mentor “what ever the guest needs/wants”. Embrace special requests.
  • Maintain the highest quality menu strategy to be used in the restaurant on an ongoing basis.
  • Provide strategic direction, create a culture of excellence, and oversee all back-of-house operations and staffing in a fiscally responsible manner.
  • Conduct frequent walk-throughs of kitchen areas and direct personnel to correct any areas of concern. ( Potentially Hourly Walk Through’s)
  • Establish the day's priorities and assign staff accordingly.
  • Manage food costs and utilize analytics to identify potential efficiencies.
  • Ensure superior food quality and presentation consistent with AAA Five Diamond/Forbes Five Star standards and take corrective action to resolve any areas of concern.
  • Oversee the design, creation, testing and execution of menu items and presentation.
  • Maintain exceptional menu knowledge and attention to detail and perform periodic reviews of all menus.
  • Assist Catering Department with developing special menus for functions and meet with clients.
  • Establish measurable goals and objectives that focus on profit, product and people.
  • Routinely review schedules and labor costs. Audit as needed, and adjust to meet business demands.
  • Ensure proper usage and rotation of all perishable food items to minimize waste.
  • Ensure that all outlets maintain cleanliness, sanitation and organization of assigned work areas within department and NNHD guidelines.
  • Strong knowledge ensuring all outlets maintain proper storage procedures as specified by Health department and hotel requirements.
  • Maintain operational control of purchasing, receiving, product and purveyor lists.
  • Provide input into the strategic plan consistent with the annual business/marketing plan.
  • Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction.
  • Participate in the research, development, evaluation and implementation of new products, services, technology, and processes to ensure a competitive position.
  • Conduct progress reviews for staff
  • Coordinate with Engineering for preventive maintenance.
  • Coordinate with Safety Team and report any issues immediately with follow-up.
  • Provide staff with proper training and developmental opportunities that aid in career aspirations.
  • Ensure that all hiring practices, employee disciplinary actions are in accordance and coordinated with HR.
  • Proficient in providing performance feedback, coordinate disciplinary actions and counsel employees.
Position Requirements

Core Competencies Responsibilities:

  • Fine Dining/Gourmet
  • Working with Restaurant Managers and F&B Leadership to Development Business Ideas
  • Talent Management
  • Budgeting/Forecasting
  • Fine Dining Banquet Setup
  • P&L Management
  • Multi-Venue Mgmt.
  • Brand Awareness
  • HR/Safety/Sanitation
  • Guest/Vendor/Employee Relations
  • Marketing/Advertising
  • Staffing Training
  • Entrepreneurial Mind Set

Process Responsibilities:

  • Continuously monitor, train, and improve performance and productivity of staff.
  • Coordinate with other departments to maximize service levels for guests.
  • Review Guest Feedback and make adjustments that are applicable
  • Create menus, recipes and support materials (recipe cards, descriptions, pictures) and train appropriate staff on proper execution of these creations.
  • Update Plating Guides and Plate Costs in all Outlets
  • Manages food production, including menu development, costing and execution, for all areas of the culinary department
  • Ensure a quality sanitation program is followed throughout the kitchen and stewarding operations.
  • Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.

Attributes/Skills Required:

  • High energy, self starter, organized, flexible
  • Substantial success in the culinary field in a similar environment
  • Proven management and leadership ability
  • Working knowledge of Word, Excel, Microsoft Office and other technology for the completion of specified job duties
  • Food Safety and other applicable Sanitation Certification
  • Ability to communicate on the telephone
  • Ability to read, write, type, and use a computer
  • Ability to complete tasks with numerous interruptions
  • Ability to stand for long periods of time
  • Ability to walk up and down stairs
  • Ability to speak and hear
  • Ability to bend, lift and carry up to 50 pounds
Shift Various Shifts  
Exempt/Non-Exempt Non-Exempt  
Full-Time/Part-Time Full-Time  
Category Food & Beverage  
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Email None Specified 

Email None Specified 

Workers Compensation None Specified 

SuperVFlg None Specified 

EEO-4 Job Category None Specified 

supervisorUID None Specified 

Wage $100,000-$110,000/year 

This position is currently not accepting applications.

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