Executive Chef

Trump International Beach Resort•North Miami Beach, FL

7d•Onsite

About The Position

The Executive Chef is responsible for all Hotel Culinary operations including restaurants, in room dining, outlets, and banquets. Responsibilities include oversight of back of the house operations to include stewarding and culinary. The Executive Chef is responsible for budgeting and achieving food and labor cost; establishing and maintaining standards of food quality and presentation; designing, costing and implementing appropriate menus; recruiting, training and developing staff; supervising stewarding staff to ensure a high level of cleanliness throughout the kitchen. The Executive Chef will execute policies and procedures. The Executive Chef has an essential leadership role for the development of the culinary staff and stewarding staff, an important financial role in controlling costs and planning the generation of revenue, and an essential service role in his contact with internal and external customers.

Requirements

8 years progressive culinary and management experience
Culinary degree or relevant experience
Ability to budget and direct financial operations
Ability to motivate, train and effectively discipline staff.
Ability to communicate clearly in English
Ability to provide legible communication
Complete knowledge of P.O.S and manual systems

Responsibilities

Write, cost and implement effective menus
Manage budgeting food cost & payroll
Plan and purchase items for capital expenditure
Ensure guest satisfaction with the smooth and effective running of the day-to-day operation
Establish and maintain standards of purchasing and receiving items.
Control ordering and requisitioning of food products to achieve maximum profitability
Create recipes and establish production methods and standards
Staff various areas appropriately and maintain budgeted labor costs
Ensure that standards of presentation are maintained
Maintain equipment and schedule maintenance as needed
Maintain an up-to-date knowledge of local and international market trends and competitors’ offerings to create food products which satisfy guest’s needs
Interview and recruit suitable staff for the operation
Conduct and attend all required department meetings. i.e. Managers meetings
Conduct monthly F&B inventories
Attend department meetings to include labor review and daily hotel stand up meetings
Must help manage the POS systems in place and process F&B invoices.
Closely work with the accounting team in monitoring expenses and procedures.
Other duties and responsibilities may be assigned.
The employee is expected to work in other areas of the property when needed to assist operations to perform job duties not necessarily contained in this job description