Executive Chef- The Wharf

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