Executive Chef

DRIFTWOOD HOSPITALITY MANAGEMENT•Cocoa Beach, FL

17d

About The Position

The Executive Chef is the opening culinary leader for the 502-room Westin Cocoa Beach Resort & Spa, overseeing the culinary identity and operations of eight food and beverage experiences: Terra Fina, The Drift Coastal Kitchen & Bar, Moon City Diner, Locals Only, The Wax Shack, The Observatory, In-Room Dining, and Banquets & Catering. The role leads culinary operations across banquets, outlets, in-room dining, the staff cafeteria, and stewarding, while creating menus and memorable guest experiences and achieving strong financial results. The Executive Chef develops and mentors the kitchen team; oversees procurement, production, preparation, presentation, equipment, and food safety; and implements recipes, cost controls, staffing plans, and productivity targets. The position works with hotel leadership and other departments to execute strategic plans, maintain service and food standards, improve profitability, support capital projects, and represent the hotel’s food and beverage offerings in media and community settings. The hotel operates 24 hours a day, seven days a week, and operational demands may require varied shift days, start times, and weekly hours.

Requirements

Experience in high-volume catering with hotel top brands and fine dining.
Proven leadership and managerial skills supporting colleague growth and development, interdepartmental teamwork, and exceptional customer service.
Current knowledge of culinary trends and active commitment to furthering personal culinary development.
Creativity, strong service skills, and demonstrated ability to energize a diverse team of culinary professionals.
Proven financial planning skills, including the ability to analyze data and trends and implement improvement strategies.
Supportive of and cognizant of corporate programs.
Experience and comfort with television and other media promotional venues.
Computer literacy.
Ability to stand, walk, and/or sit while continuously performing essential job functions for an eight-plus-hour shift.
Ability to perform frequent twisting, bending, stooping, reaching, standing, and walking.
Ability to frequently talk, hear, see, and smile.

Responsibilities

Lead the culinary team in consistently executing at a high level and provide professional, engaging, and friendly service.
Oversee daily kitchen operations for banquets, outlets, in-room dining, the staff cafeteria, and stewarding.
Execute the hotel’s strategic plan as it relates to culinary operations and model service promises and service essentials.
Develop and prepare menus suited to each culinary area, balancing creativity and guest requests with presentation and food-quality standards.
Maintain food and beverage standards through standardized recipes and safe food-handling practices.
Monitor inventory and food costs, assess product value, and use promotional initiatives to improve profitability.
Use labor-management tools to set and monitor staffing levels and productivity targets.
Prepare weekly schedules and maximize productivity through effective colleague utilization, providing hands-on support as needed.
Maintain staffing levels through proactive recruiting.
Ensure timely and consistent performance management, training, and colleague development.
Participate in kitchen and restaurant capital-project development and implementation.
Participate in weekly operational meetings, including banquet event reviews.
Ensure compliance with hotel operating controls and regularly identify ways to improve performance.
Oversee staff restaurant menu creation and product quality for internal customers.
Promote teamwork within the kitchen department and maintain strong relationships with supporting departments.
Participate in media and community opportunities to showcase food and beverage products and promote the hotel.
Ensure compliance with municipal and state hygiene and security laws and colleague health and safety requirements.
Respond personally to food-related feedback and ensure appropriate processes and reports are completed.
Keep kitchen equipment in good working order and ensure it is properly maintained.
Participate in hotel Department Head and Food & Beverage meetings, hold regular departmental communication meetings, and support colleague participation in hotel committees.