Executive Chef

Executive Chef

Wurzak Hotel Group is seeking a skilled and experienced Executive Chef to join our opening team at the Moxy St. Petersburg Downtown. The ideal candidate must have a passion for and experience with Asian techniques and ingredients. (concept link: www.sparrowbar.com ) With 163 stylish designed chic bedrooms, well-appointed functional spaces, fun & flavorful food options, and an intimate urban rooftop designed with adventure in mind, this new boutique hotel is an experiential opportunity for a culinary creator ready to find a new home. 

If you are seeking a workplace where your skills are valued, your ideas are heard, and your career aspirations are supported, Wurzak Hotel Group is the place for you. Learn more below and become part of a team that is shaping the future of hospitality!

Our Employer Brand:

We Are Wurzak: Our goal is to instill a sense of pride and inclusion in our team members. At its core, the phrase instills a sense of community and connection to one organization, geographically dispersed. It emphasizes the positive and sizable impact each of our team members have on our properties and our company at scale.

Find out more about us on our website or click here to visit our Linkedin page!

Our Perks:

• Highly Competitive Salary
• Culture of Excellence
• Paid Time Off
• Hotel Discounts
• 401K Company Match
• Career Development
• Peer-to-Peer Recognition
• Quarterly & Annual Awards
• Inclusive work environment
• Medical, Dental, Vision, Supplemental Insurance

Position Summary

The Executive Chef oversees all aspects of kitchen operations. The ideal candidate will be passionate about food, creative in menu development, and dedicated to maintaining high standards of culinary excellence.

The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.

Responsibilities:

1. Menu Development: Designing creative and innovative menus that meet the preferences and dietary requirements of customers while also considering food cost and profitability.
2. Kitchen Management: Overseeing the daily operations of the kitchen, including food preparation, cooking, and presentation. Ensuring that all dishes meet quality standards and are served on time.
3. Staff Supervision: Recruiting, training, and managing kitchen staff, including chefs, cooks, and other kitchen personnel. Providing guidance, support, and feedback to ensure high performance and productivity.
4. Inventory Management: Monitoring inventory levels of food and kitchen supplies, ordering ingredients as needed, and managing food costs to maximize profitability.
5. Food Safety and Sanitation: Enforcing strict adherence to food safety and sanitation standards to maintain a clean and hygienic kitchen environment. Ensuring compliance with health and safety regulations.
6. Budgeting and Cost Control: Developing and managing budgets for kitchen operations, including labor and food costs. Implementing cost-saving measures without compromising on food quality.
7. Supplier Relationships: Establishing and maintaining relationships with food suppliers and vendors. Negotiating contracts and pricing agreements to obtain the best quality ingredients at the most favorable terms.
8. Creative Collaboration: Collaborating with other members of the management team, such as the restaurant manager or food and beverage director, to develop promotional campaigns, special events, and other initiatives to attract customers and enhance the dining experience.
9. Quality Control: Monitoring food quality and consistency to ensure that dishes meet the standards set by the establishment. Making adjustments to recipes and cooking techniques as necessary.
10. Continuous Improvement: Staying informed about culinary trends, techniques, and best practices. Continuously seeking opportunities for innovation and improvement in menu offerings and kitchen operations.

Qualifications:

1. Culinary Education: A degree or diploma from a recognized culinary school or equivalent work experience preferred.
2. Experience: Several years of experience working in a professional kitchen, with progressively increasing responsibilities. Prior experience in a supervisory or managerial role is typically required.