EXECUTIVE CHEF

Fisher Island Club•Fisher Island, FL

11d•Onsite

About The Position

The Executive Chef is responsible for all culinary activities of the club, including all restaurants, catering, and the Island Market. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing, and manage culinary budget. Research and develop product utilization, service standards, concept improvements, revenue enhancements, and cost controls for a property-wide implementation. Work in close cooperation with outlet-specific restaurant management to ensure optimal efficiencies with respect to member satisfaction and efficiency of the operation. To consistently exceed member expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed. In accordance with Fisher Island Club’s philosophy, all team members work together sharing in a common goal of a successful and innovative club. Team members are to demonstrate integrity, fairness, and honesty. These are the core values that we will live by in our daily interaction with all of our external and internal members, guests, and customers. The ideal candidate for this position is creative, enthusiastic, and passionate about food.

Requirements

B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience.
Minimum of 10 years of progressive culinary/kitchen management experience
Possess strong culinary creativity
Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional member satisfaction, and positive employee relations
Must be proficient in Microsoft Office, BirchStreet/Agilisys, and ADP systems
Must have excellent organizational, interpersonal, and administrative skills
Responsible Vendor Certification
Food Handler Certification
Strong interpersonal, managerial, and leadership skills required
Strong organizational and time management skills required
Ability to manage change effectively
Ability to conceptualize the mission
Clear, concise written and verbal communication skills
Experience making presentations in front of groups
Track record promoting an atmosphere of teamwork
Instill a member service “can-do” attitude in all employees
Experience in training and developing employees with limited experience
Coach employees on how to resolve and de-escalate conflicts in a calm and organized manner
Strong customer service and reasoning skills
Strong and creative problem-solving skills with exceptional detail in follow-up
Strong budgetary, projections, and cost control skills
Follow/enforce company policies and procedures
Ability to quickly evaluate alternatives and decide on a plan of action
Teach suggestive selling techniques
Computer proficiency in Word, Excel, and PowerPoint
Juggle and balance the needs of the organization
Proactive, Team Player, Problem Solver
Passionate about hospitality and customer service-driven
Must have a professional appearance and good hygiene
Respect for all co-workers and members
Pride in work by creating positive energy, excitement, and fun
Demonstrate positive behaviors: smiling, being polite, and courteous
Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach

Responsibilities

Lead a passionate, constantly evolving kitchen through knowledge, technique, and experience
Responsible for all food production, including that used for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, controls, recipes, and pricing.
Develop and monitor food and labor budget for each outlet, including banquets
Make periodic and regular inspections of restaurants to observe quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance.
Coordinate all training activities for kitchen, bakery, pastry, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development.
Assist operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas.
Prepare operational reports and analyses setting forth progress and adverse trends, and make appropriate recommendations.
Establish controls to minimize food/supply waste and theft.
Oversee the requisition of products and other necessary culinary/food supplies
Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs, and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met
Consult with the Director of Outlets and Vice President of Operations about food production aspects of special events being planned
Cooks or directly supervises the cooking of items that require skillful preparation
Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability
Interact with food and beverage leadership to ensure that food production consistently exceeds the expectations of members and guests
In conjunction with the Food and Beverage leadership team, assist in maintaining a high level of service principles in accordance with established standards
Evaluate products to ensure that quality, price, and related goods are consistently met
Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology
Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
Provides training and professional development opportunities for all kitchen staff
Ensure that the kitchen staff executes service lineups and attends required meetings
Maintain a 90% presence in the kitchen areas during service, touching tables, follow up on special requests, welcome members, and inquire about experience
Liaise with the government regulating agency, i.e., Health Inspector, as necessary
Willing and timely execution of other duties as delegated by leadership
Exercise discretion and independent judgment in the completion of job duties related to matters of significance