Ocean House Collection
Executive Chef – Weekapaug Inn
A Collection Unlike Any Other.
The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 Signature Suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience.
The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 24 unique guest rooms, 3 Fenway, 2 Carriage House and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences.
The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn.
Scope of Position
The Executive Chef at the Weekapaug Inn, is responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.
The ideal candidate will be experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level.
Schedule Requirements
The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible in scheduling their time off.
Key Relationships
Internal: Reports directly to the General Manager/Innkeeper and collaborates closely with Kitchen Staff, Stewarding Staff, F&B Staff, Engineering, Sales, Accounting, and Housekeeping teams. Provides updates to the Executive Chef, Ocean House Collection, as requested.
External: Has regular contact with the company’s suppliers and vendors, social and group clients, prospective clients, guests and members, and owners of the Weekapaug Inn. Maintains appropriate relationships with these and other constituencies in order to enhance the image of the Company and the attainment of its objectives.
Key Responsibilities
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Leadership Responsibilities
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Member of Executive Committee of the resort participating in decisions effecting the overall positioning, planning, and operations of the property
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Maintain a climate that attracts, retains, and motivates top quality staff
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Recruit, train, appraise, supervise, support, develop, promote and guide qualified staff.
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Providing direction and resources, removing barriers and helping develop people’s skills, articulating expectations and clarifying roles and relationships.
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Encouraging people to question organizational assumptions and ask strategic questions, ensuring quality decision-making
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Anticipating conflicts and facilitating resolution
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Engaging people in process as well as tasks; encouraging people use their power, practice their authority, and accept their responsibility; modeling behavior; and coaching people to success
Administrative Responsibilities:
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Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures
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Establish the day's priorities and assign production and prep task to staff to execute
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Review banquet function sheets and make note of any changes; post function sheets for the next 7 days.
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Coordinate and actualize any banquet functions for Weekapaug Inn through Ocean House Commissary Kitchen.
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Meet with Sous-Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance
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Communicate additions or changes to the assignments as they arise throughout the shift
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Identify situations which compromise the department's standards and delegate these tasks
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Take physical inventory of specified food items for daily inventory
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Review the market list
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Requisition the days supplies and ensure that they are received and stored correctly
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Communicate needs with commissary teams
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Ensure quality of products received
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Oversee stewards to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up
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Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand
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Ensure that recipe cards, production schedules, plating guides, photographs are current and posted
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Ensure that all staff prepares menu items following recipes and yield guides, according to department standards
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Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective staff
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Work online during service and assist wherever needed
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Be aware of any shortages and make arrangements before the item runs out
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Ensure that F&B service staff are informed of 86'd items and amount of available menu specials throughout the meal period
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Conduct frequent walk troughs of each kitchen area and direct respective staff to correct any deficiencies
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Ensure that quality and details are being maintained
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Inspect the cleanliness of the line, floor, all kitchen(s) stations and direct staff to rectify any deficiencies
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Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements
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Maintain proper storage procedures as specified by Health Department and hotel requirements
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Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety
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Assist Catering department with developing special menus for functions; meet with clients as requested.
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Supervise and direct the organization and preparation of food for the employee cafeteria
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Review sales and food cost daily; resolve any discrepancies with the General Manager
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Minimize waste and maintain controls to attain forecasted food and labor costs
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Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff
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Reevaluate positions in the kitchen and make changes wherever necessary
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Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards
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Conduct scheduled performance appraisals
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Prepare weekly work schedules for all kitchen staff in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
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Responsible for practicing, managing and promoting Weekapaug Inns’s Mission and Values so that it becomes an intricate part of the everyday operation
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Represent the Company with a positive attitude and professional attire
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Follow sustainability guidelines and practices related to Ocean House Collection’s sustainability programs.
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Directly supervise the Chef’s Garden, utilizing produce harvested whenever possible in seasonal menus.
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Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role
Required Job Knowledge and Skills
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The ability to interact with staff (at all levels)
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Perform well in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role
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Strong decision-making ability and attention to detail are equally important
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Fluency in English both verbally and in writing
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Ability to perform job functions with attention to detail, speed and accuracy under pressure of tense/confrontational situations
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Uphold the Company standards, policies, and procedures
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Prioritize and organize tasks and work area
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Ability to remain calm and resolve problems using good judgement as interpreted by the management
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Follow directions
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Work cohesively with co-workers as part of a team
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Maintain confidentiality of guest/employee information and pertinent hotel data
Qualifications and Experience,
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Minimum of 5 years’ experience in culinary operations with demonstrated success
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Experience in luxury seasonal resort is preferred
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A Bachelor’s degree or culinary degree is preferable
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Skill in organizing resources and establishing priorities
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Ability to effectively and efficiently handle multiple, simultaneous, and complex tasks and projects
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Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments
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Employee development and performance management skills
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Information research, analysis, and evaluation skills
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Knowledge of office management principles and procedures
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Advanced communication skills and the ability to work with a wide range of constituencies in a very diverse operation
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Strong creative, strategic, analytical, organizational and personal sales skills
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Experience developing and managing budgets, and hiring, training, developing, supervising and appraising personnel
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Experience in a Relais & Chateaux Brand and Forbes standards preferred.
Physical Requirements:
See below Physical conditions description
Language Skills:
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Fluency of the English language is required (read, write, speak)
This job description in no way states or implies that these are the only duties to be performed by the person occupying this position. The person in this position will be required to perform any other job-related duties assigned by their supervisor.
PHYSICAL ACTIVITIES, VISUAL ACUITY, AND WORKING CONDITIONS OF:
Executive Chef
I certify that I have read the physical requirements as set forth below and am physically able to perform the necessary duties as indicated herein.
Employee Signature: _________________________ Date:_____________
1. GENERAL PHYSICAL REQUIREMENTS
Please check the ONE description of general physical requirements that best describes the work requirements of the position:
A. Sedentary work: Exerting up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally and all other sedentary criteria are met.
- B. Light work: Exerting up to 20 pounds of force occasionally and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of force greater than that for Sedentary Work and the worker sits most of the time, the job is rated for light work.
- C. Medium work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
- D. Heavy work: Exerting up to 100 pounds of force occasionally and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects.
- E. Very heavy work: Exerting in excess of 100 pounds of force occasionally, and/or in excess of 50 pounds of force constantly to move objects.
2. PHYSICAL ACTIVITIES
Please check ALL physical activities that apply to the essential functions of the position:
A. Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion.- B. Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.
- C. Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
- D. Kneeling: Bending legs at knee to come to a rest on knee or knees.
- E. Crouching: Bending the body downward and forward by bending leg and spine.
- F. Crawling: Moving about on hands and knees or hands and feet.
- G. Reaching: Extending hand(s) and arm(s) in any direction.
- H. Standing: Particularly for sustained periods of time.
- I. Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
- J. Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
- K. Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
- L. Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
- M. Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand or arm as in handling.
- N. Grasping: Applying pressure to an object with the fingers and palm.
- O. Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.
- P. Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
- Q. Hearing: Perceiving the nature of sounds at normal speaking levels or without correction. Ability to receive detailed information through oral communication, and make fine discriminations in sound.
- R. Repetitive Motions: Substantial movements (motions) of the wrists, hands, and/or fingers.
3. VISUAL ACUITY
Please check the ONE description of visual acuity requirements (including color, depth perception, and field of vision), that best describes the requirements of the position:
A. The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading; visual inspection involving small defects, small parts and/or operation of machines (including inspection); using measurement devices; and/or assembly of fabrication of parts at distances close to the eyes.
B. The worker is required to have visual acuity to perform an activity such as: operating machines such as lathes, drill presses, power saws and mills where the seeing job is at or within arm's reach; performing mechanical or skilled trades tasks of a non-repetitive nature such as carpenters, technicians, service people, plumbers, painters, mechanics, etc.
C. The worker is required to have visual acuity to operate motor vehicles or heavy equipment.
D. The worker is required to have visual acuity to determine the accuracy, neatness, thoroughness of work assigned (i.e., custodial, food services, general labor, etc.) or to make general observations of facilities or structures (i.e., security guard, inspection, etc.)
4. WORKING CONDITIONS
Please check ALL conditions the worker is subject to in performing the essential functions of the position:
A. The worker is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.
B. The worker is subject to outside environmental conditions: No effective protection from weather.
C. The worker is subject to both environmental conditions: Activities occur inside and outside.
D. The worker is subject to extreme cold: Temperatures typically below 32 degrees for periods of more than one hour. Consideration should be given to the effect of other environmental conditions such as wind and humidity.
E. The worker is subject to extreme heat: Temperatures above 100 degrees for periods of more than hour. Consideration should be given to the effect of other environmental conditions such as wind and humidity.
F. The worker is subject to noise: There is sufficient noise to cause worker to shout in order to be heard above the ambient noise level.
G. The worker is subject to vibration: Exposure to oscillating movements of extremities or whole body.
H. The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
I. The worker is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system of the skin: Fumes, odors, dusts, mists, gases or poor ventilation.
J. The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.
K. The worker is required to wear a respirator.
L. The worker frequently is in close quarters, crawl space, shafts, manholes, small, enclosed rooms, small sewage and water line pipes, and other areas which could cause claustrophobia.- M. The worker is required to function in narrow aisles or passageways.
N. The worker is exposed to infectious diseases.
O. The worker is required to function around prisoners or mental patients.
P. None: The worker is not substantially exposed to adverse environmental conditions (such as in typical office or administrative work).
