Executive Chef

We seek an experienced Executive Chef to lead culinary operations across 6 outlets of a luxury resort.

Key Duties and Responsibilities

• Exhibits culinary talents by personally performing tasks while leading colleagues and managing all food-related functions
• Provides direction to Culinary colleagues for all day-to-day operations
• Works to continually improve guest and colleague satisfaction while maximizing financial performance in all areas of responsibility.
• Heavily involved in creating recruitment strategy, interviewing, hiring, training, and developing all Culinary colleagues, including direct reports.
• Work closely with the Director, Food and Beverage all on matters
• Understand colleague positions well enough to perform duties in colleagues' absence or determine appropriate replacements to fill gaps
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision-making; demonstrate honesty/integrity; lead by example
• Encourage and build mutual trust, respect, and cooperation among team members across the organization
• Serve as a role model to demonstrate appropriate behaviours
• Ensure property policies are administered fairly and consistently
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met
• Establish and maintain open, collaborative relationships with colleagues and ensure colleagues do the same within the organization
• Solicit colleague feedback, utilize an "open door" policy, and review colleague satisfaction results to identify and address colleague problems or concerns
• Demonstrate new cooking techniques and equipment to colleagues and ensure understanding and proper execution
• Develop and implement guidelines and control procedures for purchasing and receiving areas
• Establish performance goals, budget goals, team goals, etc.
• Communicate the importance of safety and sanitation procedures, detailing procedure codes, ensuring colleague understanding of safety and sanitation codes, and monitoring processes and procedures related to safety and sanitation.
• Manage department controllable expenses, including food costs, supplies, uniforms, and equipment.
• Participate in the budgeting process for all areas of responsibility.
• Responsible for menu development as well as seasonal menu changes
• Monitor the quality of raw and cooked food products to ensure that standards are met
• Determine how food should be presented and create decorative food displays
• Ensure colleagues maintain required food handling and sanitation certifications
• Maintain purchasing, receiving and food storage standards
• Prepare and cook foods of all types, either regularly or for special guests or functions
• Provide and support service behaviours that are above and beyond for guest satisfaction and retention
• Interact with guests to obtain feedback on product quality and service levels and handle guest problems or complaints.

Skills, Experience & Educational Requirements

• A background in 5-star hotels and/or luxury resorts
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major is preferred
• Minimum of 6 years experience in the culinary, food and beverage, or related professional area
• Minimum of 4 years experience leading Culinary teams, preferably in a luxury, multi-outlet environment
• Proficiency in all computer systems, including Microsoft Word, Excel, PowerPoint, etc.
• Must learn new systems applicable to the Culinary and guest service areas.
• Demonstrated accomplishments in a Culinary career with awards, commendations, etc. are preferred.
• Pre-opening experience
• Must be a US citizen. No work permit is provided.