Executive Chef

Overview

Essential Functions

• Plans menus for all food outlets in the Resort.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu-selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consults with the Food & Beverage Director about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently at the highest level.
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Periodically visits dining area when it is open to welcome members.
• Support safe work habits and a safe working environment at all times.
• Perform other duties as directed.
• Interview, select, train, supervise, counsel and discipline all employees in the department.
• Provide, develop, train, and maintain a professional work force.
• Ensure all services to members are conducted in a highly professional and efficient manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

Preferred Qualifications

• and Skills
• Lead and direct the culinary team
• Ensure Culinary Standards including recipe compliance and food quality
• Manage food costing, controls, and compliance
• Develop fine dining menus and culinary offerings
• Have high expectations for customer service and quality of food
• Have the ability and willingness to develop and train frontline employees
• Have a passion for food and innovation
• Ability to create marketing strategies and promotional menu items with Chef to increase business volumes
• Service Passion for Luxury Hospitality and have an eye to details
• Preferably with Experience in Luxury Hotel/Resort or similar
• At least 6 years of experience in the culinary, food and beverage, or related professional area
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace
• Ability to read and speak and write English.
• Service Passion for Luxury Hospitality and have an eye to details.