Executive ChefSalary Range: Summary for Executive ChefThis position is responsible for leading the transport, inventory, safety, and sanitization of all food production. Requires close collaboration with Food and Beverage Manager, Director of Food and Beverage and Lodge Manager to develop, maintain and produce consistent high-quality menus. Our focus is to provide a fresh, locally sourced meal while maintaining an impeccably clean operation for a five-star tour experience for each guest. This position is both shoreside and lodge-based.Essential Duties and Responsibilities for Executive Chef:Uphold positive cultural standards. Must be clean, well-groomed, and dressed in uniform at the start of every shift.Must be able and willing to prepare recipes precisely as directed.Must be able and willing to prepare the same menu, with consistent quality and precision.Work under the direction of the Food and Beverage management team.Supervision of food production, inventory, storage, and sanitation processes.Oversee record keeping, control logs, auditing, and management of food costs.Ensure all food and beverage products are being prepared and plated based on company recipes and standards.Supervise staff in food storage temperature logs and proper labeling practices.Support proper HACCP protocols: clean and sanitize work areas and equipment.Be in continual compliance with food health and safety regulations and guidelines.Supervise other crew in areas such as food prep, bar, retail, lodge service, and maintaining lodge appearance, cleanliness, sanitation, and safety.Enhance experience for guests by answering questions and assisting guests with specific problems/requests.Help in the preparation and design of all food and drinks menus.Produce high-quality meals and assist with recipe creation.