Executive Chef- Margaritaville Resort Orlando

NDM Hospitality Services

10d

About The Position

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:

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
SafeStaff Food Handler Certificate
ServSafe Food Protection Manager Certification

Responsibilities

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