Margaritaville Beach House is looking for an Executive Chef!
The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes, for the Restaurant, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Director with various assignments, i.e., pricing, banquets, etc. The executive chef is expected to set an example for culinary and front of house staff.
JOB DUTIES:
· Responsible for long and short-term planning and day-to day operations of the culinary department and related areas including: food preparation, menu planning, cost management, banquet events, budgeting, training, hiring, evaluation and implementing Global Food Safety and Ecosure standards.
· Manage staff in the kitchen in order to attract, retain, motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication and discipline as appropriate.
· Plan, manage and assist when needed in the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary and cost-effective manner, while maintaining quality of food product and ensuring consistency in food delivery and standards.
· Supervise staff in all food preparation, including proper receiving and storage of all food and food-related items.
· Monitor and control the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which exceeds federal, state, corporate and franchise standards and regulations.
· Develop, recommend, implement and manage the department’s budget, continually analyze, forecast, monitor and control the labor and food costs through various methods to meet management profit objectives.
· Perform payroll administrative duties by preparing employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly.
· Code invoices and participate in monthly inventory verification.
· Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration.
· Plan employee menus and oversee Employee Breakroom
Determine and price daily special. Ensure specials are served to standard, plated properly and evaluated for success/repeat use
· Maintain follow through for all guest requests and complaints presented to the kitchen.
· Expedite peak meal periods by maintaining a "hands on" approach.
· Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner
We offer competitive pay, full benefits package as well as hotel discounts, free parking and meals.
Equal Opportunity Employer
Job Type: Full-time
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Vision insurance
Work Location: In person
