Executive Chef

CMH - Saint Augustine, FL (30+ days ago)3.4

Objective / Purpose

The overall objective and purpose of the Executive Chef position is to coordinate, supervise and direct all activities of the Culinary department and directing training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service with a high level of guest and Grand Performer satisfaction. The incumbent is responsible for overseeing all food preparation areas and all support areas. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards and goals established by the company.

Areas of Responsibility (AOR)

Primary areas of responsibility include, but are not limited to the following:

Develop menus, recipe cards and build cards
Interact with guests, ensuring their needs are being met and expectations exceeded
Ensure that all preparation for functions and outlets are completed daily
Oversee breakfast/lunch/dinner operations
Ensure food quality control
Maintains focus on cleanliness to ensure adherence to all pertinent health codes, laws, and brand standards.
Maintain and organize coolers and storage areas
Monitor and produce schedules for culinary staff to ensure proper staffing levels within budgeted guidelines.
Participate in and submit accurate food inventories on monthly basis per direction of hotel controller and General Manager.
Assist in monitoring of revenue and expense forecasting in KHMS for responsible food and banquet departments.
Assist in production of menus, food products, order scheduling and receiving to ensure proper execution of culinary offerings and proper par levels.
Be familiar with and adhere to company product and food specifications.
Be a pro-active leader who is constantly looking for new and more effective ways of improving products, service and profitability
Provide enriching experiences for Grand Performers by coaching and teaching them on a regular basis.
Arrange and/or conduct Monthly Meetings for Culinary Department
Knowledge / Skills / Abilities (KSA)

To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.

Strategic business leader - Works strategically to devise plans in alignment with organizational goals.
Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.
Leads with courage - Provides a culture of accountability.
Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals
Advanced level of written, verbal, and interpersonal communication skills.
Ability to implement and uphold service standards
Effectively motivate associates and maintain a cohesive team
Ability to prioritize and organize work assignments
Ability to work well in stressful, high-pressure situations
Ability to work with and understand financial information, data and basic arithmetic functions
Ability to maintain and build relationships with existing and potential clients as well as industry contacts
Supervisory Responsibilities

Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.

Executive Sous Chef
Chef De Cuisine
Banquet Sous Chef
Cooking School Chef

Key Partnerships:
To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support.

Vice President of Food & Beverage Concepts
Vice President of Food & Beverage Operations
Taskforce Executive Chef
Property Executive Team
Minimum Qualifications

Education, License, Certifications, Experience

Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required
5+ years of relevant work experience in similar scope and title – required
Experience within luxury brand/markets – preferred
Food Safety Manager certification – preferred or attained within 30 days