Job Summary
As Executive Chef, you are fully responsible for developing the reputation of the resort through the production of excellent quality food throughout the resort, and the development of a high-quality kitchen brigade. An Executive Chef will oversee the operational management of both the Food & Beverage and Banquet kitchen facilities and kitchen employees. Specifically, an Executive Chef will perform the following tasks to the highest standards:
Primary Responsibility:
-
Trains, develops, motivates and leads and culinary staff to meet and exceed established food preparation standards on a consistent basis.
-
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the food at the resort.
-
Create menus that meet and exceed guests' needs and conform to brand standards.
-
Ensure the consistent production of high-quality food through all resort food outlets
-
Develop positive guest relations through proactive interaction with guests, team Members, contractors, and vendors.
-
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
-
Should be able to provide direction for all day-to-day operations in the kitchen.
-
Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
-
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
-
He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
-
Provides and supports service behaviors that are above and beyond for guest satisfaction and retention.
-
Ensures all kitchen employees maintain required food handling and sanitation certifications.
-
Ensure proper purchasing, receiving and food storage standards in the kitchen.
-
Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
-
Manage department operations, including budgeting, forecasting, resource planning, and waste management
-
Manage all aspects of the kitchen including operational, quality and administrative functions
-
Actively seek verbal feedback from guest on a regular basis and respond to all guest queries in a timely and efficient manner
-
Ensuring adequate resources are available according to business needs.
-
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
-
Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
-
Maintain good communication and work relationships in all resort areas
-
Ensure that staffing levels are maintained to cover business demands
-
Ensure monthly communication meetings are conducted and post-meeting minutes generated
-
Manage staff performance issues in compliance with company policies and procedures
-
Recruit, manage, train and develop the kitchen team
-
Comply with resort security, fire regulations and all health and safety and food safety legislation
-
Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
-
Manage financial performance of the department so all planning is in line with resort objectives.
-
Manage food control systems are adhered to them so margins are on target in a pro-active way.
-
Regular review of all menus with Food and Beverage Director to confirm offerings are in line with market trends.
-
Be environmentally aware.
-
Ensure food wastage program is adhered to so that margins are on target
-
Comply with nutrition and sanitation regulations and safety standards
-
Foster a climate of cooperation and respect between co-workers
-
Participation at All F&B meeting
-
Assume additional responsibilities as assigned by the Complex General Manager
Skills:
SKILLS are required to perform multiple, technical tasks with a need to periodically upgrade skills in order to meet changing job conditions. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to labor codes; adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment and equipment found in a commercial kitchen; and using pertinent software applications.
Knowledge:
KNOWLEDGE is required to perform basic math, including calculations using fractions, percent, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and solve practical problems. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: plan and organize the operation of a large food service program; purchase and procure food, commodities, supplies and equipment; supervise and train food services staff; assist in maintenance of budget; and effectively interact with management and staff.
Working Environment:
The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent climbing and balancing; significant stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.
Minimum Requirements:
-
Previous/relevant experience as an Executive Chef or a high-performing Sous Chef in a first-class property, required
-
Excellent leadership skills
-
Strong communicator.
-
Strong passion for Teaching & Learning.
-
A creative approach to the production of high-quality food
-
A business focused approach to managing a resort kitchen
-
Excellent planning and organizational skills
-
Ability to multi-task and meet deadlines
Certificates & Licenses:
-
SafeStaff Food Handler Certificate
-
ServSafe Food Protection Manager Certification