Resort Executive Chef Jobs

Position Summary

Responsible for all food production, quality and financials for the culinary team, consisting of The Seagate Hotel & Spa, The Seagate Country Club and The Seagate Beach Club and associated banquet events. This candidate will have a minimum of 10 years' experience as a culinary leader, with roles progressing through sous chef, chef de cuisine, to an executive level. Develops menus, food purchase specifications and recipes that will enhance and highlight a strong culinary reputation across the organization. Supervises staff and creates a positive working culture of excellence. Develops and monitors food, labor, supplies etc. budget for the all culinary. Maintains highest professional food quality and sanitation standards.

Responsibilities

• Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
• Plans and manages the employee meal program.
• Interacts with Restaurant General Managers to assure that food production consistently exceeds the expectations of members and guests.
• Interacts with guests and members.
• Uphold a high standard of quality in all aspects of the department.
• Perform any additional tasks that may be requested by the Owners and Seagate Management Team.
• Establishes controls to minimize food and supply waste and theft.
• Attends all pertinent meetings, as scheduled by the General Manager, HR or other leaders.
• Cooks or directly supervises the cooking of items that require skillful preparation. Be able to lift 50 lbs. comfortably.
• Nurture and maintain a good working relationship with the Director of Catering for seamless banquet and private events to assure food, setting and staffing meets and exceeds the expectations of our members and guests.
• Schedules and coordinates the work of kitchen employees to assure that food preparation is technically correct.
• Conducts effective Employee Performance Appraisals of staff and participates in appropriate association and educational programs.
• Develops recipes and techniques for food preparation and presentation which help to assure consistent high quality; exercises portion control over all items served and assists in establishing menu pricing.
• Plans new and innovative a la carte and banquet menus considering guests, industry trends, marketing conditions, popularity of various dishes, holidays, costs, etc. to excite the membership through food.
• Trains the kitchen staff in food production skills.
• Hires and supervises all kitchen staff.
• Develops and adheres to Operating and Capital Budget pertaining to the kitchen.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Inventories food products to assure that quality standards are consistently attained.

Qualifications

• Strong financial acumen and advanced Microsoft Excel skills
• Apprenticeship program; college/technical school program in Culinary arts
• Familiarity with Birchstreet, RedRock or similar procurement software.
• High School Diploma or General Education Diploma required.
• 5 + years’ experience preferred.

Physical Requirements/Other

• Work long hours when necessary and flexibility with your schedule.
• Stand, sit, walk for extended hours, lift, carry and push up to fifty plus pounds.
• Be able to work weekends, nights and holidays as necessary.