Resort Executive Chef

Sanibel Harbour Marriott Resort and Spa•Fort Myers, FL

30d•Onsite

About The Position

The executive Chef would be responsible for the food quality, customer satisfaction, employee training and satisfaction, kitchen cleanliness, food cost, and payroll cost control as well as providing a safe working environment while leading all the culinary operations in the resort. Resort Executive Chef would report to the Director of Food and Beverage.

Requirements

Must have a work permit to work in the USA.
Must work independently and exercise sound judgment within established guidelines.
At least 4 years of experience at a management or supervisory level in a luxury hotel or fine dining restaurant.
Must possess outstanding guest services skills, professional presentation, and sophisticated communication skills.
Proficient in the English language (verbal & written), any other language knowledge besides English is a plus.
Must be able to handle a multitude of tasks in an intense, ever-changing environment.
Must work well in stressful, high-pressure situations.
Must be physically fit in order to lift, push, and pull items up to 50 pounds and must be able to stand up and walk for an extensive period of time.
Must maintain composure and objectivity under pressure.
Must be effective at handling problems in the workplace.
Must be able to anticipate, identify, prevent and solve problems as necessary.
Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
Knowledgeable with computer programs like Word and Excel
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.

Nice To Haves

A culinary degree preferred

Responsibilities

Ensuring Culinary Standards and Responsibilities are Met.
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Assists in determining how food should be presented and creates decorative food displays.
Maintains purchasing, receiving, and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Leading Kitchen Operations:
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Maintains the productivity level of employees.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Ensures property policies are administered fairly and consistently.
Communicates performance expectations in accordance with job descriptions for each position.
Recognizes success performance and produces desired results.
Ensuring Exceptional Customer Service:
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, and standards and meeting the expectations of the customers on a daily basis.
Sets a positive example for guest relations.
Empowers employees to provide excellent customer service.
Interacts with guests to obtain feedback on product quality and service levels.
Handles guest problems and complaints.
Maintaining Culinary Goals
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
Trains employees in safety procedures.
Managing and Conducting Human Resource Activities.
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Participates in the employee performance appraisal process, providing feedback as needed.
Brings issues to the attention of the department manager and Human Resources as necessary.
Additional Responsibilities:
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluates results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.
Other duties as required.
Business demands dictate work hours and schedules. Attendance and timeliness are a requirement for this position. Management retains the discretion to add or change the duties of this position at any time, in order to meet our guests’ needs. I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. Executive Chef adheres to any OSHA (safety) practices and wears any assigned PPE (personal protective equipment) as needed.