Executive Chef at The Pearl

THE ST JOE COMPANY•Rosemary Beach, FL

2d•Onsite

About The Position

The Executive Chef is responsible for directing all food preparation, production, and quality control for the restaurant and banquet operations. This position holds full financial accountability for culinary operations, including revenue performance and management of all expense lines in accordance with approved budgets. St. Joe properties have a long-standing reputation for giving exceptional dining experiences to our guests and remains committed to the highest standards of culinary excellence and service. The Executive Chef provides strategic leadership to the culinary team, ensuring consistency, innovation, and operational efficiency across all outlets. The culinary program plays a vital role in enhancing the overall guest experience and supporting the brand’s commitment to quality and hospitality. Havana Beach Bar & Grill is the acclaimed culinary destination within the Forbes Recommended, AAA Four-Diamond Pearl Hotel on Florida’s iconic 30A. This role offers an Executive Chef the opportunity to lead a highly respected kitchen, shape a refined coastal menu, and elevate an already celebrated dining experience within a luxury hospitality setting.

Requirements

Five years experience as an Executive Chef
Experience as an Executive Chef in a luxury hospitality or resort operation
Experience in menu creation and new dish development
Demonstrated ability to lead, develop, and inspire high-performing culinary teams within a multi-outlet operation
High school diploma or equivalent education with two years culinary training is a minimum requirement
Computer skills and experience in Microsoft Office applications, in particular, Word, Excel, Power Point and Outlook
Certification in ServeSafe Food Manager
Must be available and willing to work a flexible schedule to include early mornings, late evenings, weekends and holidays.
Requires good communication skills, both verbal and written
Most tasks are performed in a team environment with the employee acting as the Team leader
Able to operate and complete tasks on the computer
Knowledge of computer accounting programs, math skills, as well as budgetary analysis capabilities required
Extensive knowledge of menu development, insight into marketing, cost and wage control
Thorough knowledge of food products, standard recipes, and proper preparation
Ability to analyze, forecast data, and makes judgments to ensure proper payroll and production control
Ability to supervise large staff and accomplish goals on a timely basis
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director of Food & Beverage
Ability to efficiently deal with internal and external customers some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts
Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures and to read and visualize the same
Artistic ability to create theme menus and ideas for decorations
Thorough understanding of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Nice To Haves

Degree in culinary arts is preferred

Responsibilities

Serve as a consistent role model for the entire culinary team demonstrating professionalism in all situations, ethical decision making and equal treatment of all employees. Serve as a mentor providing experience and guidance to those who desire to grow in their careers.
Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.
Responsible for maintaining quality of food product and ensuring consistency in food delivery standards.
Develops and implements new methods, techniques, procedures and technologies to achieve higher levels of technical competence, greater cost efficiencies and increased market share.
Maintains a competent and motivated staff by implementing effective team member selection, training and development, and retention programs which maximize productivity, facilitate growth in their chosen career path and with St. Joe Hospitality. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
Manages all payroll processing including reporting through our labor management system, scheduling properly to maintain budgeted labor costs, and editing time cards to reflect the correct outlets at The Pearl.
Consistently monitors and manages vendor relations in terms of price checks, product needs, availability, delivery schedules, contract negotiations, and timely invoicing.
Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures

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