Executive Chef

Innisfree Hotels•Fort Walton Beach, FL

About The Position

Innisfree Hotels is an inclusive workplace that fosters a culture of care where employees genuinely matter, and their voices are heard. Location: Hilton Garden Inn FWB Pay Type: Salary Pay starting at (based on experience): 60,000.00 USD We are seeking an experienced Executive Chef to manage our kitchen staff and supervise overall kitchen operations. The Executive Chef attracts and retains staff, trains staff to use new recipes, cooking techniques and equipment, and oversees food preparation. This role will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations.

Requirements

Must have a high school diploma or equivalent.
Minimum 5 years of culinary experience required; hospitality industry preferred.
Ability to interpret a variety of instructions provided in written, oral, or scheduled form.
Ability to read, write, and speak effectively in English in order to communicate with guests and team members.
Knowledge of reservation and POS systems.
Ability to work with computers and good knowledge of operating software preferred.
Must be able to multi-task and be detail oriented.
Must be a team player.

Responsibilities

Always approaches all interactions with guests and employees in a friendly and service-oriented manner by maintaining a positive demeanor.
Promotes a positive and caring work environment by addressing and resolving any conflict in a calm and poised manner.
Maintains management standards of food and beverage quality and guest service.
Ensures promptness, freshness, and quality of dishes.
Implements hygiene policies and examines equipment for cleanliness.
Designs new recipes, plans menus, and selects plate presentations.
Reviews staffing levels to meet service, operational, and financial objectives, hiring and training kitchen staff.
Performs administrative tasks, orders food and equipment supplies, and processes purchase orders.
Supervises food quality, preparation, and production.
Develops annual budget, monitors variances, tracks labor expenses, maintains inventory controls.
Develops menu designs, menu items, and concepts with Director of Food & Beverage.
Responsible for the supervision of kitchen management and staff.
Checks all stations at the end of every shift for proper food storage and sanitation.
Checks food purchases for proper ordering, quality, and price structure.
Coordinates and monitors all phases of Loss Prevention in kitchen areas.
Maintains a clean, healthy, and safe working area along with awareness of all sanitary practices.
Supports other staff to ensure guest satisfaction.
Handles guest complaints and solves problem to the degree possible.
Performs any other duties as assigned by management.