Executive Chef and F&B Operations Director | Hotel Zoso

Columbia Hospitality•Palm Springs, CA

1d•$90 - $95

About The Position

The Executive Chef and F&B Operations Director will have dual accountability of the culinary execution and the overall food & beverage operations of Hotel Zoso. This “Chef&B” will exhibit their culinary talents by actively participating in all food related functions of the property. They will work to continually improve guest and team member experience while maintaining the operating budget and departmental financial administration.

Requirements

A culinary arts degree and/or equivalent training with 4+ years in industry and 2+ years of experience in Food & Beverage management role in a similar environment
Must possess excellent business communication skills (both written and verbal) in order to respond effectively to the most sensitive inquiries
Ability to manage according to employment and industry-relevant laws
To successfully perform the duties described, conflict management and negotiation skills are required
Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities
Must be familiar with Microsoft Word, Excel, Outlook and other computer programs.
Must demonstrate excellent people skills and a professional, friendly, and enthusiastic demeanor
Be detail-oriented, reliable and punctual, and have exceptional organizational skills
Necessary State Food Handler’s License(s)

Responsibilities

Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety
Develops and implements procedures to ensure that all work practices meet or exceed the established standards and goals
Communicates daily with General Manager for updates, changes and revisions to existing contracts
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
Leads shifts, while personally preparing food items and executing requests based on required specifications
Maintains standards for food quality, presentation, handling, sanitation and safety. Follows all appropriate policies and procedures
Ensures timely and courteous follow-through on all client, guest, and team member requests
Assists in the selection, supervision, training, development, scheduling, performance management, and counseling of staff
Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards
Monitors food and labor costs, schedules team members to business demands and waste management
Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation
Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items
Prepares and manages creation of new menu items
Ensures attractive, consistent presentations of food items, both buffet and plated
Interacts/supervises kitchen team to monitor quality, presentation and consistency of food items prepared
Handles all needs and accommodates customer requests in a timely manner
Set up, re-stocks, maintains, and cleans food preparation areas
Responsible for ensuring presentation standards are met for all hot and cold items
Reads and interprets recipes
Conducts product inventories, ordering and receiving of product
Responsible for team maintenance of grooming standards, ordering team member uniforms
Responsible for team adherence to standards for sanitation and safe food handling
Establishes and maintains open, collaborative relationships with team members and ensures team members do the same within the team
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Supports F&B leadership team members in team and performance management and restaurant service execution
Sets a positive example for guest relations.
Handles escalated guest problems and complaints.
Strives to improve service performance.
Helps team members receive on-going training to understand guest expectations.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluate results to choose the best solution and solve problems.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Participates in the employee performance appraisal process, providing feedback as needed.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
Attends and participates in all pertinent meetings.

Benefits

Salary: $90-95k DOE
Incentive Eligible
Cell phone Allowance
Get Paid Daily (Make any day payday)
Paid Time off & Holiday Pay (Because Balance Matters)
Benefits - Medical, Dental, Vision, Disability, 401K
HSA/FSA Plans -with employer contribution
Values Based Culture (#OMGLIFE)
Culture Add (Creating Space for Fresh Perspectives)
Referral Bonus (Get Paid to Recruit)
Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!)
Employee Assistance Program
Task Force Work Opportunities (Grow your career in idyllic locations across the globe)
Online Learning Platform to Help You Grow!
Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)