Executive Chef

Responsibilities

• Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
• Devises innovative product offerings for a variety of venues including main dining rooms, buffets, room service, specialty restaurants, banquets, catering, and themed/special events.
• Formulates and implements procedural guidelines, policies, and standards pertaining to the overall food and beverage operations.
• Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
• Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
• Collaborates with Purchasing in identifying and sourcing required products.
• Develops standards, processes, and tools to assist in delivering consistent culinary products at both properties.
• Guides and supports culinary team in the implementation and adherence of company standards, processes, and systems.
• Makes sure to monitor guests, partners, and internal feedback and take corrective action as required ensuring the highest level of guest satisfaction.
• In partnership with the Food & Beverage management, develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.

Requirements

• Prior experience as an Executive Chef.
• Excellent verbal and written communication skills.
• Possess strength in training and team building programs.
• Able to multi-task and oversee multiple property Culinary departments.
• Must have 4 or 5 star background, knowledge, and ability to implement such standards.
• Must have experience in the process of creating and implementing successful new concepts.

Qualifications

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• An employee assistance program.
• Paid time off/sick time.
• Participation in a 401(k) plan with a company match.
• Team Member Free Room Night Program.

Skills

• Leadership and management of culinary research and development process.
• Product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, implementation of new menus, and on-going quality assurance processes and systems.
• Ability to multi-task and oversee multiple property Culinary departments.
• Training and team building programs.
• Experience in the process of creating and implementing successful new concepts.

Benefits

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• An employee assistance program.
• Paid time off/sick time.
• Participation in a 401(k) plan with a company match.
• Team Member Free Room Night Program.

Pay

TBD

Schedule

TBD