Executive Chef 5* Hotel

•   Promote and facilitate an interactive leadership role for the established culinary departments.
  


•   Focus on supervising and supporting the day to day activities in all kitchens by delegating authority, assigning and prioritizing activities and monitoring operating standards.
  


•  Effectively engage in the communities; successfully promoting the restaurants and other F&B offerings.
  

Requirements

1. Provides visionary leadership and management of the culinary research and development process from product creation through implementation.

2.  Devise innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering and themed/special events. 

3.  Formulates and implements procedural guidelines, policies and standards pertaining to the overall food and beverage operations.  Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor and operating expenses’ cost controls. 

4.  Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.

5.  Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.

6.       Collaborates with Purchasing in identifying and sourcing required products.

7.  Guides and supports culinary team in the implementation and adherence of company standards, processes & systems.

8.  Monitors guests, partners and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction. 

9. In partnership with the Food & Beverage management; develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.

10. Collaborates with operational leaders in the on-going execution of the company’s culinary operations.

11.  Ensures the accurate maintenance of the menu and recipe database.

12.  Provides on-going support and leadership in companies efforts to remain above and beyond compliance with all compliance related standards and procedures.

13.  Directly responsible for the financial performance of related departments including food and beverage.  Collaborates with the Director of Food and Beverage operations and property Operations in the management of the resort maintenance budget.

14.  Act as a liaison between the community and the operation.

15.  Completes all assigned duties in a timely manner and reports back all results or delays

16.  Performs related duties as required.

·      All Associates are required to fully comply with hotel and departmental rules, regulations and policies for the safe, secure, effective and environmentally friendly operation of the hotel facilities.   Examples include, but are not limited to lost and found procedures, emergency procedures, recycling efforts, etc.

·         Attend and participate in all hotel and/or departmental meetings, training sessions and other information meetings.

·         Regular attendance in conformance with hotels standards is essential to the successful performance of this position.

·         Comply with hotel grooming standards for both uniformed and non-uniformed associates.

·         Comply with hotel service and behavioral standards towards our guests, vendors and fellow colleagues, including, but not limited to ensuring proper phone etiquette, courteous and respectful behavior and maintaining a friendly and positive attitude.

·         Perform all other duties as directed by management that are consistent with the policies and procedures of the hotel.

Benefits