Executive Chef

Job Details

Description

• Guarantee all associates are informed and updated on Resort happenings
• Verify that daily shift line-ups are held between FOH and BOH teams to foster a culture of unity and teamwork
• Maintain standards for Associate Meal program
• Foster an environment of learning and growth
• Revise Porch Menu three times per year in conjunction with seasonality of ingredients and business volumes
• Ensure that food quality and presentation standards remain paramount and never betray the brand
• Commit to sourcing only the best available ingredients and never deter from this commitment due to costs of ingredients
• Implement mandatory processes and standards to ensure that FOH staff is educated and well versed on the ingredients and preparation of all menu items
• Implement a specials program for all meal periods in The Porch to include entrées, appetizers, and desserts when appropriate
• Work closely with wedding planning staff on all wedding events to develop unique menu items and presentation methods that will help distinguish the Beach House brand of weddings from all others in the region
• Establish, lead and maintain a culture of respect and professionalism amongst and between all associates working in, or with, the BOH
• Ensure that all BOH associates are introduced to, and experience, a work culture built on the guiding principles and culture of Beach House
• Provide leadership by example based on accountability and integrity for, and from, all BOH associates
• Recruit, hire, develop, and retain a strong team to execute operational plans through checklists to sustain and follow processes to ensure standards are increasingly met and provide a high level of consistent internal and external service performance with or without being present
• Work with General Manager, Director of Food & Beverage, and Director of Sales to develop to execute strategies necessary to achieve objectives for The Porch, Tiki Hut, and the Banquet Departments
  
  

Requirements

• Experience equal to five years at a resort or high-volume restaurant in a leadership role
• Be able to work weekends and holidays along with kitchen staff
• Ability to stand entire shift and carry up to 25 lbs regularly
• Have the capacity to grow the staff's knowledge with continuous training
• Colaborate with other departments to achieve group success
  
  

Team Members May Enjoy The Following Benefits

• Medical, Dental, Vision, and Supplemental Plans
• Paid Time Off and Paid Holidays
• 401(k) Retirement Plan with Company Match
• Long-Term & Short-Term Disability Insurance
• Life, AD&D, and Supplemental Insurances
• Employee Assistance Program
• Resort Accommodation Discounts
  
  

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

We are an Equal Opportunity Employer of all qualified individuals, including minorities, women, veterans & individuals with disabilities. We participate in E-Verify.