|The Executive Chef of Restaurants is responsible for creating and executing the culinary vision and business goals that are aligned with the overall resort strategic goals – financial operations, food cost, profitability, revenue growth, guest experience, and associate engagement.
As Executive Chef of Restaurants, you would be responsible for directing and and inspiring the planning, preparation, quality, production and control of all culinary operations in the resort’s continuing effort to deliver outstanding guest service and the highest caliber of cuisine. Specifically, you would be responsible for performing the following tasks to the highest standards:
- Inspires and assists in the creation of all culinary menu’s and food experiences at the resort, to include, but not limited to, production of all meals, food quality and presentation, compliance team member productivity and performance.
- Creates and implements new menus and individual menu items for Outlets, Banquets and Social events based on current food trends and regional tastes
- Interacts with guests and clients to monitor and assess Medalia satisfaction trends, evaluates and addresses issues and make improvements accordingly. Candidate must be solution oriented
- Is involved with all menu tastings for Social, Corporate and Group business while working closely with the Director of Conference Services to coordinate any special menu needs
- Ensures compliance with federal, state, local and company health, safety, sanitation awareness standards
- Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
- Monitors and develops team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward
- Recruits, interviews and trains new associates, helping build a culinary department for the future
- A person who owns business division and fosters a culture of ownership amongst all culinary leaders with clear communication skills
- A professional who is visible on the floor and spends a minimum of 25% of the work day on the line with the team to coaching, developing and mentoring while exceeding guest satisfaction
- A professional who is highly organized, plans for business success and communicates at a high level
- Weekly Chef meetings are required as well as monthly one on ones with all direct reports while providing a detailed synopsis of said meetings to the Director of Food and Beverage.
- Maintains control of the standards for purchasing and proper receiving of items delivering the highest quality of product while maintaining a balanced food cost
- Works closely with the Director of Purchasing and hotel finance team to establish and maintain control of the standards for purchasing and receiving items
- Tests and evaluates product for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers – will ensure that daily line checks are performed by the team to ensure the highest levels of quality
- Controls requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production
- Create recipes cost sheets and production methods
- Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. Conducts quarterly Quality, Safety, Sanitation, Certification and Administration audits for the culinary department.
- Responsible for control of equipment and scheduling maintenance of all kitchens and stewarding areas
- Maintain an up-to-date knowledge of competitor’s food production/offering – complete bi- annual comp study of “like” resorts to understand the competition
- Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties and culinary competitions
- Plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling “acceptable” overtime
- Oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out
- Stay aware of state legislation in employment and industrial relations
- Establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records
- Conduct/attend all required department meetings
- Candidate must have at least 5 years’ experience in an Executive Chef kitchen management capacity and excellent knowledge of current culinary trends
- Bachelor’s Degree or Equivalent
- Must have experience in high volume hotel business
- Must be competent in culinary creativity as demonstrated by cooking test
- With strong knowledge of food cost and inventories
- Must possess the ability to handle stressful and busy hotel.
- Completion of ACF apprenticeship from program or comparable training.
- 3-5 years experience as an Executive Sous Chef or Executive Chef in a first class resort or hotel.
- Strong people and management skills, and proven leadership experience.
- Multiple outlet experience (casual to fine and heavy banquet).
- Computer knowledge, accounting skills, excellent managerial skills.
- Must be able to speak English.
- Must be able to speak clearly and listen attentively to kitchen associates, dining room staff, and guests.
- Must be able to read and write to facilitate the communication process.
- Must be able to work flexible hours, weekends, holidays, etc.
This job description cannot possibly include a comprehensive listing of all the activities, duties, or responsibilities that may be required by the organization and/or members of management. It reflects management's assignment of essential functions, but it does not prescribe or restrict the additional tasks that may be assigned.