Executive Chef

Position Overview

The Executive Chef is a member of the Kitchen Management Team and is responsible and accountable for strategic planning and the daily operations of multi-outlet kitchens and the kitchen staffs. This position reports to the Director Food & Beverage.

Key Responsibilities

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
• Manage kitchen operations, including forecasting inventory and budget, all aspects of menu and food planning, resource planning, administrative, and waste management.
• Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
• Build a reputation for the Club by developing a talented and creative kitchen team, offering an innovation menu, and promising an exceptional culinary experience.
• Plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations.
• Control food cost while keeping in line with the BSRG standard of high quality and perceived value.
• Manage weekly inventory and labor tracking.
• Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety, and human resources issues.
• Define and develop achievable, common goals for kitchen team members that positively enforce standards for peak performance and personal and professional growth.
• Provide ongoing development for team members; assist in obtaining BSGR culinary certifications in their succession planning.
• Hire, manage, train, and schedule the kitchen team; appraise the performance of team members.
• Supervise staff in in alignment with BSRG values, policies and procedures; at times, (or, per projected daily business) perform activities of the team members under supervision.
• Recognize and celebrate team member’s success and maintain a sense of humor.
• Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests.
• Represent BSRG in a professional manner with dress and speech.
• Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends.
• Attend culinary exhibitions, buying shows, and educational seminars, as requested.

Personal Attributes

• Highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Role model and able to live our BlueStar core values: Honesty and Integrity Respect for the Individual Teamwork Competitive Spirit.

Minimum Requirements / Qualifications / Skills

• High School diploma or equivalent preferred.
• At least two years’ minimum experience as an Executive Chef or Kitchen Manager, or successful completion of nationally ranked culinary or vocational school, or the equivalent combination of education and experience.
• One to three years’ experience supervising a team of managers, or another supervisory role required.
• American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
• Current Food Handlers card.
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Ability to read, analyze, and interpret periodicals specific to the food service industry.
• Ability to understand the standardized recipe format.
• Ability to solve problems quickly, write regular reports, order guidelines, production and clean-up guides.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or team members.
• Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements.
• Ability to envision and implement “out of the box” programs and ideas.
• Must possess basic computational ability as well as budgetary analysis.
• Must have strategic planning, change management, problem-solving, decision-making, delegation, communication, time management, and employee development skills.
• Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
• Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Must demonstrate initiative and make independent decisions, based on sound judgment.
• Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.

Physical Demands

• The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.
• While performing the duties of this job, the employee is regularly required to speak and hear, taste and smell, sit, stand and walk for the duration of a work shift, bend, kneel or stoop, use hands to fingers, handle or feel, and reach with hands and arms.
• Frequent hand washing is required.
• The employee must be able to occasionally lift and/or move up to 50 pounds.
• The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures in a fast-paced environment.