Executive Chef

Oetker Hotels•Palm Beach, FL

12d•Onsite

About The Position

The Vineta Hotel, a newly restored landmark in Palm Beach dating back to 1926, is reopening and seeking an Executive Chef to lead its kitchen operations. This role is crucial for the overall success of daily kitchen operations, requiring the chef to exhibit culinary talents, lead kitchen staff, manage all food-related functions, and continuously improve guest satisfaction while maximizing financial performance. The hotel, part of the Oetker Hotels portfolio, aims to be the pinnacle of hospitality in Palm Beach, offering world-class cuisine and unparalleled service.

Requirements

Minimum 7 years of 5-star culinary experience in a similar capacity within the luxury hospitality industry.
Culinary degree or diploma from a reputable, recognized culinary institute.
Fluent in English.
Full-time position.
Flexibility to work evenings, weekends, and holidays as required.
Ability to reach, bend, balance, and transport various objects weighing up to 50 lbs. repeatedly during a shift.

Nice To Haves

Other languages are considered an asset.

Responsibilities

Supervise and direct day-to-day operations in all kitchen areas, guiding and developing staff to ensure consistent, high-quality culinary product.
Coordinate and supervise food preparation activities to meet restaurant standards.
Demonstrate and train staff on new cooking techniques, equipment operation, fundamentals of good cooking, and excellent plate presentations.
Identify developmental needs of kitchen staff and provide coaching and mentoring.
Provide direction for menu development, reviewing guest feedback and data to identify areas for improvement.
Develop and implement guidelines and control procedures for purchasing, receiving, and food storage, ensuring proper food handling and temperature.
Participate in budgeting and manage controllable expenses including food cost, supplies, uniforms, and equipment.
Communicate health and safety requirements and ensure compliance with health codes, maintaining cleanliness and safety in kitchen and prep areas.
Understand kitchen positions well enough to perform duties in staff absences or determine appropriate replacements.
Encourage mutual trust, respect, and cooperation among team members and other departments.
Review staffing levels to ensure guest service, operational needs, and financial objectives are met.
Verify received goods meet hotel standards and maintain purchasing and receiving standards.
Demonstrate positive leadership to inspire team members to meet and exceed standards and promote empowerment.
Build morale and spirit, interact positively with guests and staff, and resolve problems to the satisfaction of all parties.
Ensure personal appearance and hygiene standards are exemplary and reflect a professional image.
Inspire creativity, commitment to service excellence, and gracious hospitality.