Job Summary:

The Executive Chef directs all aspects of culinary including analyzing and achieving strategic objectives and business growth potential. Direct staff, sales, accounting/budgeting, asset protection, inventory control and human resources. The Executive Chef directs all operations in alignment with the direction of the General Manager, the Clubhouse Manager, Company, brand standards, and local, state, and national regulations. Responsible for quality service, meeting/exceeding financial goals, short- and long-term planning and day-to-day operations.

Company Vision & Values

Our team at St. Joe is made up of servant-hearted leaders who are passionate about hospitality and relentless in our pursuit of excellence. We value integrity and uphold our company’s standards in providing Southern hospitality at its finest. We believe that excellence is in the details, so we strive to enrich each guest experience by getting things right from the very first time.

Benefits Available

Full time team members are eligible for benefits after 30 days of employment. These Florida Blue benefits include a traditional PPO plan with co-payments, a high deductible PPO plan with a Health Savings Account (H.S.A.), or an HMO (Health Managed Organization). If you select the plan with the H.S.A, the company contributes to your account (prorated based on start date).

There are two dental plans through MetLife; one with traditional coverage and one with orthodontic coverage. Our vision plan is through EyeMed. St. Joe covers the cost of the short-term disability insurance, so you are always covered in the event of an unexpected illness. We cover a percentage of the cost for your long-term disability insurance. We want you to not have financial stress if life something happens.

We know that you do not want to work for the rest of your life and St. Joe is committed to helping you achieve that goal. Our 401K plan is managed through Vanguard and is a safe harbor plan which holds a guarantee of our commitment to matching your contributions. We match 100% of your first 3% of your earnings and 50% of your next 2%

• Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline.
• Establish the day's priorities and assign production and preparation tasks for staff to execute.
• Review daily menu specials and offer feedback to team.
• Review banquet event orders and make note of any changes.
• Communicate both verbally and in writing to provide clear direction to staff.
• Take physical inventory of specified food items for daily inventory.
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Meet with the stewarding staff 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 personnel.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Develop new menu items, test and write recipes.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Ensure that excess items are utilized efficiently.
• 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.
• Interview and hire new personnel according to hotel policies and standards.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned.

What is required?

• 3 years of experience as an Executive Chef with full knowledge of culinary department operations and Culinary Education.
• Food Manager certification.
• Knowledge of state and local health and food safety requirements.
• Excellent leadership skills.

Other Requirements

This position requires a substantial and successful track record in culinary management while maintaining integrity and professional bearing. Possess knowledge of accounting and budgeting along with the ability to compile facts/figures and analyze information that involves data manipulation or interpretation to arrive at logical conclusions. Ability to anticipate and identify issues and exercise initiative to investigate, interpret and weigh alternatives to reach logical conclusions and make sound business decisions. Possess knowledge of hospitality, business and basic accounting principles and practices.

• Effective listening, verbal, written, negotiation and closing skills. Ability to assess customer needs, understand market dynamics Ability to achieve customer satisfaction.
• Display consistent professional leadership while simultaneously handling competing and changing priorities and projects. Remain positive, resourceful and possess the ability to improvise while working in a fast-paced environment, sometimes under pressure.
• Strong leadership skills. The ability to effectively and efficiently schedule, manage and delegate work. Appropriately and effectively interview, hire, motivate, develop, monitor, and address staff performance matters. Possess professionalism, diplomacy, and confidentiality.
• Familiarity with hospitality industry practices preferred.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities