Overview
We are seeking a dynamic and experienced Executive Chef to lead our culinary team in delivering exceptional dining experiences. You will be responsible for overseeing all culinary operations within the resort’s restaurant, ensuring that every dish reflects creativity and exceptional quality. You will lead the culinary team, develop seasonal and innovative menus, maintain the highest standards of food quality, and ensure that all kitchen operations run smoothly and efficiently. This role requires a combination of culinary expertise, strong leadership, financial acumen, and a genuine passion for delivering outstanding dining experiences for our guests.
Duties
Facility Operations Management
· Menu Development: Design and implement innovative, seasonal menus that reflect current culinary trends, the restaurant’s concept, and the exclusive needs of Stone and Current.
· Menu Curation: ensuring that the menu is fresh, appealing, and aligns with the overall brand, financial and guest expectations.
· Creative Dishes: Curate dishes that emphasize local ingredients, sustainability, and culinary creativity, while maintaining the highest standards of quality.
Collaboration with Management: Work closely with management to refine the overall dining experience across all areas, ensuring all restaurant menus align with guest expectations and brand values across the resort
Kitchen Leadership & Staff Management
· Lead, supervise, and mentor all kitchen staff, including sous chefs, line cooks, and prep cooks, fostering a collaborative and high-performing team.
· Provide training and continuous performance feedback to help team members grow and excel in their roles.
· Cultivate a positive, efficient, and respectful work environment that aligns with our standards of excellence.
· Inspire and guide the kitchen team to ensure smooth operations in both the restaurant and Stone and Current.
· Oversee the preparation and presentation of dishes, ensuring consistency and maintaining high culinary standards across daily food offerings in both the restaurant and Stone and Current.
- Manage food preparation for special events, coordinating with other departments to ensure flawless execution.
Quality Control
· Ensure that food safety, cleanliness, and hygiene standards are upheld in both the kitchen and Stone and Current areas.
· Maintain the highest standards of food quality, ensuring consistency across all dishes served.
· Implement and enforce proper food handling practices, strictly adhering to health and safety regulations.
- Conduct regular inspections of kitchen operations to ensure all food preparation and presentation meet or exceed established standards.
Cost Management & Financial Acumen
· Monitor food costs, inventory levels, and purchasing to ensure cost control and optimize profitability.
· Analyze and track key financial metrics, including food cost percentage, labor costs, and overall revenue.
· Implement strategies to optimize profitability while maintaining the quality and standards expected of an upscale resort restaurant.
Staff Scheduling & Operational Efficiency
· Create efficient staff schedules based on anticipated volume and service demands, ensuring the kitchen operates smoothly during peak and off-peak times.
· Manage kitchen operations to maximize productivity and maintain the smooth flow of service, ensuring timely delivery of high-quality dishes.
Guest Interaction & Experience
· Collaborate with the front-of-house team to ensure seamless service and a memorable dining experience for guests.
· Address guest concerns or special requests in a professional and friendly manner, maintaining a focus on exceptional culinary service.
· Use guest feedback to adjust menus and offerings, ensuring continuous improvement.
Special Events & Catering
· Develop and execute menus for special events, private dining, and catering functions, working closely with the events team to meet client needs and exceed expectations.
· Ensure that all events are executed seamlessly, maintaining the quality and standards that define the resort’s dining experience.
Industry Trends & Innovation
· Stay informed about emerging culinary trends, new techniques, and best practices in the hospitality and restaurant industries.
· Experiment with new ingredients, methods, and presentations to continually elevate the culinary experience.
COMPANY BENEFITS:
- Matching 401K
- Growth & Developmental Opportunities
- Comprehensive Medical, Dental & Vision Benefits
- EAP – Employee Assistance Program
- PTO - Paid Time Off
- Travel Benefits, Discounts & FREE Vacations points through our ClubGo Program
- Tuition Reimbursement & Continuing Education Courses
- Outstanding Company Culture
QUALIFICATIONS:
Educational Requirements:
- Culinary degree or equivalent experience from a recognized culinary school is preferred.
- Continued professional development through certifications or specialized training in areas like advanced cooking techniques or kitchen management is a plus.
Experience:
- Proven experience as an Executive Chef in a high-volume, upscale restaurant, preferably within a resort setting.
- Strong background in culinary leadership, with a track record of managing kitchen staff and ensuring operational efficiency.
- Demonstrated ability to create innovative, seasonal menus that align with a restaurant’s concept while showcasing creativity and quality.
Culinary Expertise:
- Expertise in various cooking techniques and styles, with a focus on seasonality and utilizing fresh, local ingredients.
- Proficiency in food cost control, inventory management, and purchasing procedures.
- Experience with high-volume kitchen operations, maintaining consistency under pressure.
Leadership & Management Skills:
- Experience managing in a unionized environment preferred.
- Excellent leadership and team management abilities, with the ability to inspire, train, and develop a diverse kitchen team.
- Strong interpersonal and communication skills, with the ability to collaborate across departments and interact with guests and staff.
- Ability to maintain composure and make quick decisions in a fast-paced, high-pressure environment.
Financial Acumen:
- Proficiency in financial analysis and reporting, with the ability to manage budgets, track key performance indicators (KPIs), and ensure profitability.
- Experience in cost control strategies to optimize profitability without compromising quality.
Passion for Brand & Guest Experience:
- A strong passion and commitment to creativity, innovation, and exceptional guest service.
- Dedication to delivering an unforgettable dining experience for guests and maintaining high standards in all aspects of kitchen operations.
Join us as our Executive Chef and lead our culinary team to new heights! Bring your passion for food, leadership prowess, and innovative spirit to create memorable dining moments that delight every guest. We value energetic professionals committed to excellence in every plate served.
Work Location: In person
Pay: From $70,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Referral program
- Retirement plan
- Tuition reimbursement
- Vision insurance
Experience:
- Executive Chef in a high-volume: 3 years (Preferred)
- Cost control strategies : 3 years (Preferred)
- Leadership and team management abilities: 3 years (Preferred)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Work Location: In person
