Resort Executive Chef

Terranea Resorts•Rancho Palos Verdes, CA

10d•$175,000 - $200,000•Onsite

About The Position

The Resort Executive Chef is responsible for directing and overseeing the entire food service operations throughout the property, ensuring optimal service while operating within predetermined budgetary guidelines. This position provides overall leadership in the creative development and quality assurance of culinary operations, including product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, and implementation of new menus and ongoing quality assurance processes. The Executive Chef will promote and facilitate an interactive leadership role for the culinary departments, supervising and supporting daily activities in all kitchens by delegating authority, assigning and prioritizing activities, and monitoring operating standards. The Executive Chef will also be engaged in the community, promoting the restaurants and other F&B offerings.

Requirements

3-5 years Prior experience as an Executive Chef at a luxury/high end resort or equivalent.
Excellent verbal & written communication skills
Possess strength in training and team building programs.
Ability to multi-task and oversee multiple property Culinary departments.
Must have 4 or 5 star background, knowledge and ability to implement such standards.
Must have experience in the process of creating and implementing successful new concepts.
Must have proven leadership skills, teambuilding and developing star performers.
Must have knowledge of health department rules and regulations, liquor laws and regulations.
Capable of analyzing business levels and scheduling appropriately.
Must be proficient in Microsoft applications (Excel/Word/Outlook).
Must be able to speak, hear, understand, read, and write the English language.
Must have a strong customer service aptitude.
Must possess well developed leadership skills.
Ability to implement and uphold service standards.
Ability to lead and direct performance of all F&B associates.
Effectively motivate associates and to maintain cohesive teams.
Ability to prioritize and organize work assignments.
Ability to interact with all associates and guests of both properties.
Ability to work well in stressful, high-pressure situations.
Be able to work with and understand financial information, data and basic arithmetic functions.

Responsibilities

Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
Devises innovative product offerings for a variety of venues including main dining rooms, buffets, room service, specialty restaurants, banquets, catering, and themed/special events.
Formulates and implements procedural guidelines, policies, and standards pertaining to overall food and beverage operations, including menu design, product specifications, cleanliness, sanitation, and cost controls for food, labor, and operating expenses.
Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
Collaborates with Purchasing in identifying and sourcing required products.
Develops standards, processes, and tools to assist in delivering consistent culinary products at both properties.
Guides and supports the culinary team in the implementation and adherence of company standards, processes, and systems.
Monitors guest, partner, and internal feedback and takes corrective action as required to ensure the highest level of guest satisfaction.
In partnership with Food & Beverage management, develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.
Collaborates with operational leaders in the ongoing execution of the company’s culinary operations.
Ensures the accurate maintenance of the menu and recipe database.
Provides ongoing support and leadership in companies efforts to remain above and beyond compliance with all compliance-related standards and procedures.
Directly responsible for the financial performance of related departments including food and beverage.
Collaborates with the Vice President of Food and Beverage.
Acts as a liaison between the community and the operation.
Performs related duties as required.
Develops Culinary staff, mentors cooks of every level, Sous Chefs, and Chef de Cuisines; coaches and trains, holds quarterly trainings on fundamentals of technique, quality standards, uniform standards and grooming, overall well-being, and professional behavior in all aspects of kitchens.
Concentrates on development plans for Sous Chefs, developing a seminar to train them in better understanding their role and leadership path.
Continues to work closely with Sales and Marketing driving new initiatives for all Food and Beverage outlets.
Runs all off-site special events, organizing, structuring, and following through, as well as having direct contact with clients in representation of the resort.
More activation online and video spots for greater audience capture and engagement.
Assists in development initiatives for Purchasing and receiving, continuing to streamline and find efficient cost savings and assisting with high business level structures and building action plans.
Assists with Staff recruitment, continuing the path of working closely with top Culinary Schools across the country.
Works in further detail with local culinary programs doing lectures and Food demonstrations.
Develops and updates all Culinary SOP’s to continue to strive for a safer and more structured working environment.
Mentors and continues to expose Culinary Staff to the importance and participation in the Terranea Gardens project, as well as exposing staff to local farmers markets and area farms.
Schedules time to assist in the gardens.
Proactive knowledge and comprehensive understanding of Forbes standards, ensuring Forbes standards are growing and developing throughout the culinary department.
Creates and updates private seasonal event experiences in collaboration with the Executive Chef.
Trains team to better understand the product served.
Provides constant teamwork, structure, and support for all restaurants.
Assists with menus, research and development, and provides expertise in new trends that can provide sustainability to the market.
Works closely with the banquet department in the pursuit of continuing to drive business and reduce labor and food costs through recipe revisions and research and development.
Continues to stay modern in culinary trends.
Develops a path of training that enables exposure to Executive Chef daily duties.
Conducts quarterly audits and trainings to ensure all management and staff have proper safety and sanitation food handler cards and manager certifications per CA law.
Continued development of the culinary leadership team with regard to culinary trends to stay innovative, local, and seasonal, as well as inspired in driving the culinary program throughout the resort.