Company Description

The Point was designated as the first Relais & Châteaux member of North America 39 years ago and is the only Forbes Five Star property in Upstate New York. The Point was built by the Rockefellers as a woodland retreat during the heyday of the Adirondack Great Camps. Today, it is a marvelous union of rustic simplicity and extraordinary luxury with an impressive collection of art and antiques. The inviting guest rooms are housed in four log buildings on the peaceful wooded shore of Upper Saranac Lake. Our guests enjoy exceptional meals, blazing campfires at the edge of the lake, snowshoes and cross-country skis for exploring the magical white forest, gourmet picnic excursions, journeys through the rippling waters in gleaming mahogany boats, and a staff that organizes each day according to the pleasure of the guests.

The Point is a genuinely welcoming place to unplug, relax, and be uninterrupted. Nature is the backdrop and sets the tone for the seasonal activities. The limited wi-fi (except for our main office) clearly states that life can be beautiful, fun, laid back, and cherished once again. With fewer everyday distractions, the body and mind can take well-deserved time to reflect and refresh in a forested environment totally conducive to enjoying life’s pleasures.

Our tradition is to cater to guests 21 years & older on an inclusive basis with a unique combination of warm hospitality, blessed surroundings, special amenities, ultimate privacy, and unsurpassed comfort. From arrival at Reindeer Hall with a welcoming glass of champagne until the final gesture when writing a personal note in the guest book, guests will enjoy the party and the privacy and will surely be enticed to return. Many guests reserve their next stay before departing the property.

Job Description

EXECUTIVE CHEF POSITION OVERVIEW

The Executive Chef assumes a comprehensive role overseeing all culinary operations at The Point, where the resort operates 24 hours a day to cater to the needs of its guests. Notably, breakfast is the sole meal featuring a menu, and guests have the flexibility to savor this meal in their rooms or the grand hall at any time. The lunch service demands meticulous attention and organizational prowess, involving the culinary team in orchestrating up to 11 distinct lunches across various locations, including shore lunches, on the resort's boats, at "Camp David," or during hiking excursions. Dinners at The Point transcend mere meals; they are elevated into memorable events. Held in the grand hall and personally hosted by a member of the leadership team, these dinners commence with a sophisticated cocktail hour, culminating in a luxurious 5-7-course dining experience that exemplifies the resort's commitment to exceptional culinary excellence.

The Executive Chef role at The Point extends beyond culinary expertise, encompassing a dynamic range of responsibilities crucial to the resort's success. In addition to orchestrating occasional buyouts and weddings, the ideal candidate must embody adaptability, sincerity, and front-facing humility, maintaining a calm and unflappable demeanor in the face of change. Stylistically aligned with Northeastern American Cuisine, the Executive Chef should demonstrate a passion for showcasing a sense of place, authenticity, and seasonality in their culinary creations. Serving as a senior leader, this individual takes responsibility for more than just the culinary team, actively engaging in all aspects of hospitality delivery and displaying strong problem-solving skills. The kitchen, acting as the hub of information, plays a central role in communicating guest preferences and delivering intuitive hospitality. The Executive Chef must excel in intuitive hospitality, anticipating and meeting ever-changing guest needs. Acting as a mentor and adhering to a "lead by example" philosophy, the Executive Chef collaborates closely with the General Manager to maintain Forbes 5-star service standards. This take-charge individual will place a strong emphasis on culinary excellence, fostering a positive team environment, and continuing to enhance the resort's culinary culture and offerings.

KEY PRIORITIES FOR SUCCESS

Leadership

• Be a collaborative team player who is willing to work with and train the team each day doing whatever it takes to deliver the best guest experience.
• Empower the culinary team and delegate appropriately, so they can focus on growth; be confident that the operation can run well in EC’s absence.
• Be an active recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive guest satisfaction outcomes.
• Have a passion and aptitude for teaching and training all food service personnel, working, as necessary, with the staff directly responsible for operations.
• Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities.
• Maintain existing operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these high standards.
• Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that continually exceeds the expectations of the guests.
• Engage with, observe, learn, and listen to the guests and staff.
• Remain current and continue education regarding diverse and new culinary trends and cuisines.
• Maintain physical presence during times of high business volume.
• Create a welcoming, approachable, and inclusive kitchen atmosphere for all staff based on mutual respect.

Operations

• Create and improve upon a world-class culinary program for The Point.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.
• Seek ways to create magic moments for the guests and motivate your team to do the same.
• Resolve guest complaints, ensuring guest satisfaction.
• Always maintain positive guest and staff relations.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Polished professional presence – strong visibility to staff and guests.
• Maintain a rotation of varied food offerings that feature North American with the ability to execute global cuisines. Evaluate food products to ensure that quality standards are always attained.
• Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.
• Maintain safety training programs; manage OSHA-related aspects of kitchen safety and maintain MSDSs in an easily accessible location.
• Understands and abides by The Point policies and departmental procedures.

Financial

• Plan menus for all food outlets, functions, special occasions, and events. Schedule and coordinate the work of chefs, cooks, and other kitchen employees.
• Assist the General Manager in developing and implementing long-range (strategic) and annual (business) plans, operating reports, forecasts, and budgets.
• Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.
• Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation.

Qualifications

CANDIDATE QUALIFICATIONS

• A degree from an accredited culinary school is preferred.
• A minimum of 10 years of relevant experience or any equivalent combination of experience and training that provides the required knowledge, skills, and abilities.
• A minimum of five years as an Executive Chef or Exec Sous of a multi-unit equivalent luxury brand property
• Certification of training in wine preferred.
• Strong business and financial acumen – demonstrated a thorough knowledge of financial documents for a resort of this caliber. Additional skills in resort properties offering a unique set of amenities.
• Culinary awards and accolades preferred.

• Successful experience in both a la carte and banquet operations in previous hotels, clubs, or resorts.
• Experience in luxury brands/Forbes/AAA Five Star/Five Diamond/Michelin Star/Relais & Châteaux environments is required.
• Must have computer skills including but not limited to Microsoft Outlook, Word, and Excel. Experience communicating with and engaging with guests/or customers using social media is a plus.

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS

• A culinary arts degree from an accredited school is preferred.
• Certified Executive Chef (ACF) or Pro Chef (CIA) certification is preferred.
• Certification in food safety is mandatory.

EMPLOYMENT ELIGIBILITY VERIFICATION

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire.

SALARY AND BENEFITS

Salary is open and commensurate with qualifications and experience. The Point offers an excellent bonus and benefits package. Salary Range: $135,000 - $150,000

Additional Information

All your information will be kept confidential according to EEO guidelines.

INSTRUCTIONS ON HOW TO APPLY

Please upload your resume and cover letter, in that order, using the link below. You should have your documents fully prepared to be attached when prompted for them during the online application process. Please be sure your image is not present on your resume or cover letter; that should be used on your LinkedIn Profile.

Prepare a thoughtful cover letter addressed to Mr. Kristopher White, General Manager and clearly articulate your alignment with this role why you want to be considered for this position at this stage of your career, and why The Point and the Saranac Lake area will be beneficial to you, your family, your career, if selected.

You must apply for this role as soon as possible but no later than 5th February 2024. Candidate selections will occur early February with first Interviews expected in mid-February and second interviews a short time later. The new candidate should assume his/her role in Late March/Early April

IMPORTANT: Save your resume and letter in the following manner: (These documents should be in Word or PDF format)

“Last Name, First Name - Resume”

“Last Name, First Name - Cover Letter – The Point”

Note: Once you complete the application process for this search, you are not able to go back in and add additional documents.

Click here to upload your resume and cover letter.

If you have any questions, please email Bethany Taylor: [email protected]

Lead Search Executives:

Annette Whittley, Search Executive

561-827-1945 (M)

[email protected]

Lawrence McFadden, CMC, Search Executive

239-963-6888 (M)

[email protected]