Executive Chef

MPM Macon•Fort Myers, FL

10d

About The Position

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so. The Executive Chef will be responsible for the direct oversight of Food and Beverage outlets. The Executive Chef will act as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our team members, guests, and community while simultaneously ensuring the success and profitability of our unique food and beverage offerings

Requirements

Minimum 3-year experience in a hotel, with 1 year as an Executive Chef
Leadership skills to train, motivate , and develop staff
Ability to work effectively under time constraints and deadlines
Previous experience analyzing P&L statement
Excellent communication skills, both written and verbal
Proven experience in food inventory and food cost control
Strong creativity to produce unique and impactful menus for all Food & Beverage outlets
Experience in interviewing, hiring, and training salaried managers and hourly staff
Insight and knowledge on opening a hotel restaurant and various F&B outlets
Minimum 3 years’ experience in progressive management experience
Ability to sit or stand for extended periods of time
Ability to bend
Ability to lift, pull 50 lbs
Ability to communicate clearly
Ability to work long hours as needed
Make sound judgments quickly
Work on multiple tasks, making appropriate progress towards deadlines
Able to work independently, take direction, and provide direction to others
Manage differing personalities within the property, the resort, and the community
Maintain the highest degree of confidentiality
Ability to work effectively in stressful, high pressure situations
Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying , and solving problems as necessary

Responsibilities

Manage daily operations of all F&B outlets
Responsible for complying with company policies which include financial performance, effective food and labor cost control, guest satisfaction, personal development, procurement, community relations, equipment standards, and a high level of the sanitation and safety standards
Oversee, implement, and rollout all kitchen operations to include new recipes, menu writing and design, meal presentation, and new-employee training.
Oversee the efficient distribution of all supplies and equipment to all food and beverage outlets
Promote and maintain interdepartmental communications and work collaboratively with all hotel departments
Efficiently manage banquets and events in coordination with banquet team
Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets
Conduct monthly food inventory for all F&B outlets
Maintain accurate controllable check book controls for expenditures.
Develop budgetary goals with superior and monitor for results
Attend BEO, culinary, and hotel department meetings as appropriate
Other necessary duties as reasonably