What are the responsibilities and job description for the Holiday Inn Oceanside - Executive Chef - Hemingway's Restaurant (Full Time) position at COASTAL Hospitality Associates, LLC.?
Executive Chef - Hemingway's Restaurant - $62,000 to $70,000 DOE plus bonus
At Coastal Hospitality we believe in an individual’s natural talent and our goal is to engage uniquely talented candidates who have a genuine desire for being in service to others. Through continuous investment in our associates, Coastal creates opportunities for career growth. We go beyond the initial introductory phase by challenging, celebrating, and enhancing that natural talent you bring to the work environment. Our culture is defined by those we hire and those we promote.
We are inviting candidates with a keen attention to detail, leadership skills, unmatched creativity, and a passion to serve others to apply for our Executive Chef Position to join us at Hemingway's Restaurant & Bar Pilar located within the Holiday Inn Oceanside. This position will report to the General Manager of the hotel.
What You Will Bring To This Role:
The Executive Chef is responsible for overseeing the daily culinary operations supporting the restaurant(s), lounge and banquet catering. The Chef must deliver on menu variety and food quality to meet guest, brand, and hotel expectations while also achieving financial goals. He/She will foster a positive and collaborative working environment with colleagues, managers and direct reports.
How You'll Be Rewarded:
In exchange for your talent, you will be eligible for our comprehensive benefit package that includes:
- A chance to learn something new every day in a fun, friendly work environment!
- Health Benefits; Medical, Dental and Vision
- Paid Time Off
- Employee Assistance Program
- Company Paid Short Term Disability, Life Insurance and Accidental Death
- Affordable and Optional Long Term Disability and Supplemental Life Insurance
- Company Matched 401K
- Health Care Flexible Spending Account
- Dependent Care Flexible Spending Account
- Health Savings Account
- Legal Resources
- Associate Travel Discounts per Brand Guidelines
Some of Your Responsibilities Would Be:
-
Direct and oversee all culinary operations, to include, but not limited to, food production and purchasing, food quality and presentation, compliance with all safety and sanitation standards and regulations, associate productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
-
Create and implement new menus and individual menu items for restaurants/lounge and banquets/catering events based on current food trends, regional tastes and Brand requirements. Collaborate with Corporate Director of Food & Beverage, Director of Sales, General Manager and other key stakeholders on all menu designs.
-
Ensure customer satisfaction by interacting with guests and clients to gain their feedback and trust; review guest satisfaction scores related to F&B; and evaluate and address issues and make improvements accordingly
-
Ensure compliance with federal, state, local, company and Brand health, safety, and sanitation and alcohol awareness standards. Regularly conduct walk thru of all food prep areas to ensure compliance with standards (ex: kitchens, coolers, restaurants, lounge, associate cafeteria, storerooms, receiving/loading docks and equipment storerooms).
-
Perform general management duties to include: purchasing management, budget and forecasting, report generation, department scheduling and meeting participation and facilitation
-
Meet with food purveyors; ensure food items are of a good quality
-
Implement and review control costs without compromising standards, improve gross profit margins and other departmental and financial targets
-
Monitor and develop associate performance to include, but not limited to: establishing department goals; providing daily supervision and professional development; conducting feedback/disciplinary discussions; completing performance evaluations; and delivering recognition and rewards.
-
Demonstrate new cooking techniques and equipment to staff. Create and prepare menu items for VIP’s, banquet tasting, menu testing and other special events.
-
Recruit, interview, hire and train new associates. Create training tools (recipe cards/books, checklists, opening/closing procedures, etc.) for use by all associates. Ensure staff compliance with all food safety and sanitation requirements.
- Maintain positive and collaborative working relationships with colleagues, managers and direct reports.
Minimum Qualifications:
- Ability to work days, evenings, holidays and weekends as needed
- High School Diploma or GED
- 5 years of professional culinary experience
- At least 3 years as an Executive Chef or Executive Sous Chef overseeing restaurant and banquet culinary operations
- Experience working with purchase order system and online purchasing programs
- Microsoft Office skills
- Budgeting, forecasting, and scheduling experience
Required Characteristics:
- Culinary degree or certificate from an accredited school
- Prior F&B/hospitality experience, preferred
- Experience working with diverse labor markets
EOE M/F/Veterans/Disabled
This job description is not intended to provide a complete and comprehensive list of all job duties, requirements and responsibilities.
