Executive Chef Job at Hotel Effie Sandestin
Compensation Type: Yearly Highgate Hotels:
Overview:
Education and Experience:
Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com.
Location:
Overview:
Rapidly growing Miramar Beach Restaurant and Resort is seeking an Executive Chef to bring high-quality products and service to every table. Working alongside our five-time James Beard nominee and 2012 winner for Best Chef Southeast, Chef Hugh Acheson's fresh approach to Southern food has earned him a great deal of recognition. With the spotlight on Hotel Effie, Chef Hugh and the Executive Chef will collaborate in creating menus that are creative, inspiring, and delicious, breathing fresh new life into beloved Southern cuisine. The Executive Chef is responsible for coordinating, supervising, and directing all aspects of the hotel’s food production across all outlets (
Ovide, Ara, Lobby Bar, IRD, and Sweet Bay), while maintaining profitable F&B operations and high-quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish, and enforce food specifications, portion control, recipes, and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Responsibilities:
- Directly work with the Director of F&B and Chef Hugh’s Team to create and implement menus across all outlets.
- Work directly with FOH Food and Beverage and keep them informed of F&B issues as they arise.
- Prepare and submit required reports in a timely manner.
- Monitor and ensure quality of all food product and presentation are up to brand standards of Hugh Acheson Restaurants.
- Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly action plans.
- Oversee all aspects of the daily operation of the kitchen and food production areas.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOPs in all outlets.
- Ensure compliance with requisition procedures.
- Conduct staff performance reviews in accordance with Highgate Hotel standards.
- Understand, implement, and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
- Know and enforce all local health department sanitation laws.
- Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
- Coordinate, supervise and direct the Stewarding Department.
- Compute daily food cost.
- Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
- Understand daily forecasts and customer counts.
- Coordinate all par stock levels.
- Assess food portion size, visual appeal, taste, and temperature of items served.
- Direct and train all chefs to ensure adequate operation in all outlets.
- Review and approve weekly payroll.
- Check food purchases for proper ordering, quality, and price structure.
- Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report, and food cost report.
- Communicate to Engineering any physical maintenance problems.
- Assist catering sales on all special menus and price structures.
- Participate in required M.O.D. program as scheduled.
- Always maintain a warm and friendly demeanor.
- Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service oriented manner.
- Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
- Attend all hotel required meetings and trainings.
- Participate in M.O.D. coverage as required.
- Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing nametags.
- Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
- Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
- Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
- Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
- Must be able to maintain confidentiality of information.
- Perform other duties as requested by management.
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Education and Experience:
- A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field.
- Previous supervisor responsibility is required.
- Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
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