Hay Creek Hotels is actively searching for a Task Force Chef to join our team. Work will be on short term basis (1 week - 1 month+), with varying locations available including;

• Exeter, NH
• Concord, NH
• Wolfeboro, NH
• Jackson, NH
• Kennebunkport, ME

Seeking leadership and Sous/Exec/Kitchen Manager skill level for quality candidates. Must be willing to travel and flex with business needs.

Housing will be provided within the hotel for the period of the contract.

Temporary to permanent opportunities available for the right candidates.

Job Summary:

• Work closely with suppliers to ensure that all items needed are in stock, pars are kept.
• Estimate food consumption and place all food inventory orders.
• Code all invoices, log cost of goods, and follow appropriate accounting procedures to communicate expenses.
• Responsible for practicing and training for proper timing of foods.
• Enforce presentation and quality standards.
• Responsible for proper food safety in kitchen, such as temp log completion, product rotation, etc.
• Supervises kitchen personnel with responsibility for training, hiring, discipline, performance reviews, and wages.
• Responsible for strictly monitoring and staying within specified budget.
• Oversee inventory of stations, control quality of food, avoid waste, and ensure proper rotation and utilization.
• Monitor and approve overtime, submit confirmation of payroll for kitchen staff.
• Coordinate with F&B Director on kitchen workflow and expediting to ensure a smooth-running operation.
• Monitor employee’s performance and issues. Work with GM/HR to administer progressive discipline when necessary.
• Payroll approval of time card review.
• Back of house scheduling weekly.
• Examine Daily Revenue Reports to ensure accurate financial reporting.
• Regularly work as a culinary team member, such as working grill station or sauté station.
• Lead in-house banquet execution through BEO review, proper prep and planning, and timing of events.

Hay Creek offers an extensive benefit and incentive package to permanent employees, including;

• Insurance Benefit package, to include Company-funded Medical, Dental, Vision, Life, Disability, Accident, and Critical Illness
• Competitive Salary/Wages
• Competitive Paid Time Off Structure including Vacation, Sick, Holiday Pay, Jury Duty Leave, and Bereavement Leave
• Standard Annual Performance/Salary Reviews
• Merit and Cost of Living Adjustments
• Complimentary Meals Daily
• Free Parking
• Employee and Friends & Family Lodging Discounts as low as forty-nine dollars per night at all HCH Properties
• Discounts at specific property partners (NEIRA, Historic Hotels of America)
• 50% Discount when Dining at any HCH Property
• Industry Discounts through Working Advantage (Entertainment Tickets, Hotels, Rental Cars, Outdoor Activities, Restaurants, etc.)
• Discounts at each of our Spas, Golf Courses, Fitness rooms/programs and other featured amenities
• Supportive, open-door policy work environment
• Work Culture that is fun, energetic and motivating
• Employee Recognition Program - 'Delight and Surprise Dollars'
• Accelerated Career Advancement to include professional enrichment, conferences & classes, and manager in training programs.

• High School diploma or equivalent
• 2+ years of recent culinary management experience in a high volume, full service restaurant
• Previous staff management experience
• Experience in Banquet/Event execution preferred
• Demonstrate a positive, upbeat and customer-focused attitude
• Experience in inventory control and cost management
• Flexibility to work nights or mornings, weekends, holidays, and peak business days.