Executive Chef: Exempt

SUMMARY

Resort Executive Chef is responsible for directing and supervising all culinary staff and daily operations of the Culinary Department. Lead all kitchen operations and staff on a daily basis ensuring a consistently high-quality food product. Developing and driving a positive work environment. Improving guest and employee satisfaction and maximizing revenues. Oversee day to day operations of culinary outlets including Banquets, Room Service, Staff Cafeteria, Three Meal Restaurant outlet, Bar, Private Events, To Go and Holiday offerings. Responsible for working with the F&B Director and Marketing department to create a robust culinary offering for our guests and members including educational classes and experiences.

ESSENTIAL FUNCTIONS

• Lead and Direct in the Culinary department.
• Oversee culinary outlets, collaborating with outlet chefs assuring each outlet is running efficiently.
• Planning and development of menus for the resort, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
• Control food quality in all outlets at all time ensuring high quality standards are maintained
• Oversee Stewarding Department, working with Stewarding Supervisor on related issues and needs.
• Oversight of sanitation program throughout culinary department.
• Conduct weekly sanitation walkthrough of all culinary areas with stewarding supervisor.
• Daily oversight of culinary purchasing and receiving.
• Review purchasing and price bidding.
• Daily inspection of all Food & Beverage storage areas to ensure proper rotation of product and that all products are label and dated and complies with all Health Department regulations.
• Interviewing and hiring of culinary and stewarding staff.
• Training and development of staff.
• Coaching and counseling of staff as needed using progressive disciplinary process.
• Complete and provide performance evaluations for all culinary staff.
• Lead by example and constantly look for new and more effective ways of improving our products, guest services and profitability.
• Organize and participate actively in the culinary monthly meeting preparing safety topic, sanitation topic, culinary topic, etc.
• Attend BEO meetings weekly.
• Review and correct payroll time edits daily.
• Ensure all administrative forms, PSA’s, vacation request forms, etc are filled in and processed properly and in a timely manner.
• Review daily sales report to compare sales to budget.
• Review running food cost and purchases.
• Walkthrough P&L statement with F&B Director and aid in development and implementation of action plans to address any areas of concern.
• Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
• Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.
• Perform other duties as directed, developed or assigned.

QUALIFICATIONS

Required

• High School Diploma or Ged-Equivalency.
• Must be either a graduate from a culinary school with 4 years previous Sous Chef or higher experience or 6 years Sous Chef or higher experience in multiple culinary/food & beverage department in a fine dining establishment.
• 3.Ability to communicate in English with vendors, guests and staff to their understanding.
• Knowledge of basic computer functions, including Microsoft Word & Excel.
• Must be able to perform mathematical calculations including but not limited to conversion of recipes.
• Must have current and up to date San Diego County food handler’s card.
• Must be flexible in scheduling, including 3rd shift if needed.
• Must have own cooking tools to perform assigned duties.
• Dedication to excellence with continued development of our hotel reputation.

Desirable

• 5 years prior Executive Sous Chef experience.
• Prior working experience in a 5 star/5 diamond hotel.
• Serve Safe Certification.

SKILLS

Required

• Advance culinary skills, knife skills, cooking methods, meats, fish, vegetables, soups, sauces, butchering, product identification, preparing stocks, expediting.
• Garde Manger and baking skills.
• Supervisory skills, able to make rational decisions in a calm, timely manner and maintain established quality standards.
• Advance courses or experience in the administration side of the kitchen.
• Ability to multi-task.
• Ability to work long hours.
• Knowledge of kitchen terminology.
• Knowledge of products uses and availability.

Desirable

• Knowledge of current food trends.
• Knowledge of basic accounting procedures.
• Bilingual.

TRAVEL REQUIRMENTS

• Some travel is required for training, conferences, and special events

PHYSICAL DEMANDS

• Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.
• Constant need to perform the following physical activities: grasping, turning, finger dexterity.
• Occasional need to stand for long periods of time.
• Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally.
• Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms’ reach.
• Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment
• Must be in good physical condition to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds.