Executive Chef, Resort Dining

Summary

The ideal candidate must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Must be able to: Possess a "hands-on" style of management.
• Maintain inventory and coordinate purchases for food production.
• Produce and organize daily purchase for mulita outlet production
• Work with recipes to specific guidelines in production and understanding basic food cost and portion control mechanisms.
• Monthly inventory (as directed from CFO)
• Possess the ability to lead and train staff, reviews
• Responsible for proper production of food items, working efficiently to achieve maximum productivity
• Prepare food items, using methods such as roasting, broiling, grilling, frying, sauting, steaming, poaching, braising and shot order cookery - (per outlet specific)
• Proficiently perform duties on both hot and cold lines, as well as duties involving food preparation
• Practice safe and proper use of equipment at all times
• Label, date, store and rotate all products while maintaining assigned par levels - D.T.M.
• Practice basic sanitation, food rotation, and cooler cleanliness. Keep work area clean
• Comply with health department standards, always upholding these regulations
• Maintain a safe working environment. Report and correct, if possible, any unsafe acts or conditions - work with asst. and chief engineer
• Work with recipes to specific guidelines in production and understanding basic food cost and portion control mechanisms.
• Have a proven track record in quality food operations
• Maintain professional working relationship with outlet front of house managers
• Train new staff in job requirements and coordinate planning with stewarding as required. Must be able to plan and execute to achieve maximum potential of labor pool and insure quality
• Preparation of food items to Resort specifications, adhering to standard recipes and paying close attention to visual appeal

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintains vacation schedule for proper staffing.
• Reports any equipment in need of repair to chef and engineering, for service.
• Performs other duties as requested, such as V.I.P. parties and staff meetings.

Essential Functions

Job duties include, although are not limited to:

• Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs.
• Listen actively and communicate clearly while interacting with customers to promote food products and direct staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team.
• Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
• Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes.
• Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes.
• Special projects and assignments for continuous improvement.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of the company.

• Assist F&B Director in estimating annual food budget.
• Dine at local restaurants to observe the latest trends in food presentation/pricing.
• Monitor outlets during peak periods to oversee production flow and presentation.
• Maintain vacation schedule for proper staffing.
• Report any equipment in need of repair or replacement to Property Operations.
• Perform other duties as requested, such as VIP parties and staff meetings.
• Participate in the Manager-on-Duty Program as designated by the hotel.

Internal Relationships

Reports to the Vice President of Culinary.

External Relationships

Has regular contact with guests and members

Qualifications and Education/Experience Requirements

• Four-year college degree in related field preferred. Culinary Degree preferred.
• At least eight years in a related field preferred. Minimum of four years in culinary management preferably in a similarly sized hotel.
• Must be able to obtain a state health department certificate for food safety, sanitation. CPR/First Aid certification required.

Physical Requirements

Lifting 50 lbs. maximum with frequent lifting and carrying of objects weighing up to 25 lbs. It requires walking or standing to a significant degree, as well as reaching, handling, feeling, talking, hearing, and seeing.
In the United States, we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.