Executive Chef

Description

We are looking for a uniquely talented individual to take our culinary team to new heights. The ideal candidate will have exponential knowledge in how Food and Beverage works in a high volume, fast paced resort setting. This candidate will be able to handle our catering and banquets menus while upholding and surpassing our guest’s expectations while dining in our restaurant, bars and grab and go. We are growing in all areas of the resort and need a knowledgeable Chef to lead our team to new levels.

• Ability to run multiple outlets simultaneously including Culinary and Stewarding operations.
• Ability to run multiple sites & kitchens from one location while maintaining all P&L’s separately.
• Manage food cost throughout all outlets and banquets to ensure goal is met.
• To ensure that all expectations are being satisfied at separate locations with separate food and beverage models – supervise creation of different outlet’s and banquet seasonal menus.
• Supervise the kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared according to specs.
• Staffing for all kitchen areas, preparation areas, employee cafeteria, and for supervising all employees throughout these areas.
• Mentor and develop Sous Chefs.
• Maintain an adequate supply of all food items such as meat, groceries, perishables, etc. used at the resort.
• Assure that purchases are made using specifications and make appropriate changes when specification changes are warranted.
• Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly.
• Follow all health standards and procedures as directed by Local and National Health Agencies.
• Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintain quality.
• Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
• Responsible for maintaining adequate training programs for kitchen personnel.
• Responsible for the sanitation of all food preparation and storage areas and equipment.

The above statements are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified

What are we looking for?

• Associate degree in culinary arts or equivalent apprenticeship.
• Minimum five (5) years' experience as Executive Chef exhibiting increased responsibilities in a luxury hotel. Resort experience preferred.
• Ability to communicate effectively, be at ease with guest interactions and corporate executives.
• Significant experience with multiple outlets, high-quality, high-volume environments with variable demand.
• Ability to direct and motivate a large culinary and stewarding team.
• Excellent understanding of Purchasing fundamentals.
• Competent knowledge of Microsoft Word, Excel, Power Point, BirchStreet or similar software and Payroll related processes

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)