Executive Chef

Company Description

Ocean House Collection

Restaurant Manager - The Weekapaug Inn

A Collection Unlike Any Other

The Ocean House Collections includes 3 luxury properties.The Ocean Housefeatures 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 Innoffers 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 Innestablished 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 Food and Beverage Manager at The Weekapaug Inn manages and organizes the activities of the restaurants, including in room Dining, the Bathhouse, Banquets and Pool services. Maintains the high- standards of food and beverage quality, service and merchandising to maximize profits. The ideal candidate will be experienced in handling a wide range of administrative and guest support-related tasks. This position requires to be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level. This position is extremely hands-on, and the successful manager will understand the importance of floor presence during service.

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 staff 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 for scheduling their time off. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday through Sunday and on holiday weekends that are celebrated on Mondays. All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn.

Key Relationships

Internal: This position reports to the Director of Restaurants. Works closely with rooms management, kitchen management and all departments throughout the resort. Directly supervises all front of house food & beverage staff.

External: Has regular contact with the company’s guests, members of the Pond Club, and owners of the Weekapaug Inn. Maintains appropriate relationships with these and other constituencies.

Key Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ensures the timely completion of certain management duties (scheduling, payroll, inventories, and other administrative duties).
• Ensures all staff are properly trained and held accountable for following Forbes, and Relais & Chateaux standards.
• Provide coverage of floor shifts across all outlets.
• Oversee service standards throughout the food and beverage department to ensure a consistent guest experience at a high-quality level.
• Assess staff performance, produce reports, and examine the activities logbook, assigning tasks appropriately and implementing control schedules daily.
• Ensures staff create a positive memorable experience for our guests.
• Conduct daily shift briefings.
• Ensures proper cash/credit card handling procedures and operating standards are followed.
• Assist with special projects as requested.
• Ensures that staff follow the company policies including grooming, appearance, and dress code.
• Ensure that bars and lounges are clean and stocked.
• Ensure that room service orders are executed promptly and that they comply with the required standards.
• Manage the performance evaluation cycle with all hourly staff, identifying areas for development and training needs, and ensures that this training is effective.
• Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.
• Follow sustainability guidelines and practices related to the Company’s sustainability programs.
• 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, Skills, Experience, And Education

• Bachelor's degree or equivalent work experience.
• Experience in a luxury hospitality setting and a five-star environment is preferred.
• Banquet and function experience preferred.
• Proven ability to build and maintain good relationships with staff at all levels and departments.
• Ability to manage, train and schedule effectively a large seasonal arrival and departure of staff to ensure our five-star standards are met.
• Ability to handle multiple, simultaneous, and challenging tasks effectively and efficiently.
• Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/challenging situations.
• Fluency in English both verbally and in writing.
• Uphold the Company standards, policies, and procedures.
• Prioritize and organize tasks and work area.
• Ability to remain calm and resolve problems using good judgement as interpreted by the management.
• Follow directions.
• Work cohesively with co-workers as part of a team.
• Maintain confidentiality of guest/staff information and pertinent hotel data.
• 1-year previous luxury hotel operations experience preferred.
  
  

Physical Requirements:

See below Physical conditions description.

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:

Job Description

Ocean House Collection

Executive Chef – Weekapaug Inn

A Collection Unlike Any Other.

The Ocean House Collections includes 3 luxury properties.The Ocean Housefeatures 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 Innoffers 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 Innestablished 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

• Member of Executive Committee of the resort participating in decisions effecting the overall positioning, planning, and operations of the property
• Maintain a climate that attracts, retains, and motivates top quality staff
• Recruit, train, appraise, supervise, support, develop, promote and guide qualified staff.
• Providing direction and resources, removing barriers and helping develop people’s skills, articulating expectations and clarifying roles and relationships.
• Encouraging people to question organizational assumptions and ask strategic questions, ensuring quality decision-making
• Anticipating conflicts and facilitating resolution
• 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:

• Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures
• Establish the day's priorities and assign production and prep task to staff to execute
• Review banquet function sheets and make note of any changes; post function sheets for the next 7 days.
• Coordinate and actualize any banquet functions for Weekapaug Inn through Ocean House Commissary Kitchen.
• Meet with Sous-Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance
• Communicate additions or changes to the assignments as they arise throughout the shift
• Identify situations which compromise the department's standards and delegate these tasks
• Take physical inventory of specified food items for daily inventory
• Review the market list
• Requisition the days supplies and ensure that they are received and stored correctly
• Communicate needs with commissary teams
• Ensure quality of products received
• Oversee stewards to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective staff
• Work online during service and assist wherever needed
• Be aware of any shortages and make arrangements before the item runs out
• Ensure that F&B service staff are informed of 86'd items and amount of available menu specials throughout the meal period
• Conduct frequent walk troughs of each kitchen area and direct respective staff to correct any deficiencies
• Ensure that quality and details are being maintained
• Inspect the cleanliness of the line, floor, all kitchen(s) stations and direct staff to rectify any deficiencies
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements
• Maintain proper storage procedures as specified by Health Department and hotel requirements
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Supervise and direct the organization and preparation of food for the employee cafeteria
• Review sales and food cost daily; resolve any discrepancies with the General Manager
• Minimize waste and maintain controls to attain forecasted food and labor costs
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff
• Reevaluate positions in the kitchen and make changes wherever necessary
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards
• Conduct scheduled performance appraisals
• 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.
• Responsible for practicing, managing and promoting Weekapaug Inns’s Mission and Values so that it becomes an intricate part of the everyday operation
• Represent the Company with a positive attitude and professional attire
• Follow sustainability guidelines and practices related to Ocean House Collection’s sustainability programs.
• Directly supervise the Chef’s Garden, utilizing produce harvested whenever possible in seasonal menus.
• 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
  
  

Qualifications

Required Job Knowledge and Skills

• The ability to interact with staff (at all levels)
• 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
• Strong decision-making ability and attention to detail are equally important
• Fluency in English both verbally and in writing
• Ability to perform job functions with attention to detail, speed and accuracy under pressure of tense/confrontational situations
• Uphold the Company standards, policies, and procedures
• Prioritize and organize tasks and work area
• Ability to remain calm and resolve problems using good judgement as interpreted by the management
• Follow directions
• Work cohesively with co-workers as part of a team
• Maintain confidentiality of guest/employee information and pertinent hotel data
  
  

Qualifications And Experience,

• Minimum of 5 years’ experience in culinary operations with demonstrated success
• Experience in luxury seasonal resort is preferred
• A Bachelor’s degree or culinary degree is preferable
• Skill in organizing resources and establishing priorities
• Ability to effectively and efficiently handle multiple, simultaneous, and complex tasks and projects
• Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments
• Employee development and performance management skills
• Information research, analysis, and evaluation skills
• Knowledge of office management principles and procedures
• Advanced communication skills and the ability to work with a wide range of constituencies in a very diverse operation
• Strong creative, strategic, analytical, organizational and personal sales skills
• Experience developing and managing budgets, and hiring, training, developing, supervising and appraising personnel
• Experience in a Relais & Chateaux Brand and Forbes standards preferred.
  
  

Physical Requirements:

See below Physical conditions description

Language Skills:

• 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:

Additional Information

All your information will be kept confidential according to EEO guidelines.

Please apply direct atCareers - Ocean House (oceanhouseri.com)