What are the responsibilities and job description for the Club Executive Chef position at LaPlaya Beach & Golf Resort, a Noble House Resort?
Description
POSITION: Club Executive Chef
REPORTS TO: Club Director; Executive Resort Chef
DEPARTMENT: Culinary; F&B
Scope of Position
The Club Executive Chef must supervise all phases of receiving, storing, preparing, producing, service, and sanitation as dictated by hotel restaurants, banquets, and the employee cafeteria, to ensure a high-quality product. The Executive Chef is expected to maintain quality, product consistency, food and labor cost controls, and employee relations. This is "hands-on" role that needs to assist and further develop all kitchen personnel.
Responsibilities:
• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Noble House Standards, as required by scheduling which will vary according to the needs of the Club.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag while working.
• Comply at all times with Noble House Hotels & Resorts standards and regulations to encourage safe and efficient hotel operations.
• Supervise all Sous Chefs and kitchen staff, including training and scheduling
• Ensure that all food is prepared in the proper manner at the appropriate time, per company specifications
• Prepare and or assist with weekly food sales forecast
• Schedule kitchen employees according to business needs and forecasts.
• Assess food and labor costs to meet or exceed departmental objectives.
• Enforce cleanliness standards throughout kitchens
• Inspect all kitchen areas.
• Assist all chefs when needed.
• Take an active role in all menu change considerations
• Consult with other sous chefs on special menus, presentation, and pricing.
• Coach, counsel, and mentor sous chefs, assistant chefs and cooks
• Perform employee reviews
• Conduct periodic sanitation meetings
• Attend F&B meeting, safety meeting, and hotel staff meeting as required
• Issue determination on all food specifications, portion size and pricing
• Supervise or direct the cutting of meat, poultry, and seafood according to business demand.
• Interview, hire, train, resolve problems, provide open communication and recommend discipline and/or termination when appropriate
• Responsible for receiving, processing and investigating complaints made per the existing harassment policy.
Skills and Ability to: Work independently and exercise sound judgment within established guidelines; understand and implement administrative policies and procedures; be able to reach sound decisions and implement same regarding pop-up changes in counts or menu changes; coordinate multiple tasks, BEO’s, prep sheets, etc. and meet critical deadlines; establish and maintain effective working relationships with those contacted in the course of work.
Requirements
Requirements:
• Culinary degree and at least 5 years of progressive experience in a hotel or a related field
• Knowledge on kitchen cutlery, automatic slicers, buffalo chopper, blenders, band saw, meat grinder, gas fired cooking equipment, steam kettles, electric griddles, deep fat fryers, ovens, Tilt skillets, toaster, scales, can openers, hot boxes, computers skills necessary.
• Long hours sometimes may be required.
• Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
• Must be able to work with and understand financial information and data, and advanced forecasting and budgeting functions.
• ServeSafe, and Food Safety Manager certification required.
Salary : $90,000
