Resort Executive Chef

Overview: Accountable for overall success of the resort kitchen’s operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchens to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas within the resort. (e.g. banquets, restaurants and small outlets) and all support areas. **Responsibilities**: **Leading Kitchen Operations for Property** - Leads kitchen management - Provides direction for all day-to-day - Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. - Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. - Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. - Encourages and builds mutual trust, respect, and cooperation among team - Serving as a role model to demonstrate appropriate - Ensures property policies are administered fairly and - Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. - Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. - Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. - Supervises and coordinates activities of cooks and workers engaged in food - Demonstrate new cooking techniques and equipment to **Setting and Maintaining Goals for Culinary Function and Activities** - Develops and implements guidelines and control procedures for purchasing and receiving areas. - Establishes goals including performance goals, budget goals, team goals, - Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. - Manages department controllable expenses - Participates in the budgeting process for areas of - Knows and implements the resorts safety **Ensuring Culinary Standards and Responsibilities are met** - Provides direction for menu - Monitors the quality of raw and cooked food products to ensure that standards are - Determines how food should be presented and create decorative food - Recognizes superior quality products, presentations and - Ensures compliance with food handling and sanitation - Follows proper handling and right temperature of all food - Ensures employees maintain required food handling and sanitation - Maintains purchasing, receiving and food storage - Prepares and cooks foods of all types, either on a regular basis or for special guests or - Develop standard operating procedures for the culinary department. **Ensuring Exceptional Customer Service** - Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. - Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. - Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. - Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. - Interacts with guests to obtain feedback on product quality and service - Responds to and handles guest problems and - Empowers employees to provide excellent customer Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on - going training to understand guest expectations. - Reviews comment cards, guest satisfaction results and other data to identify areas of **Managing and Conducting Human Resource Activities** - Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. - Ensures employees are treated fairly and - Trains kitchen associates on the fundamentals of good cooking and excellent plate - Administers the performance appraisal process for direct report - Observes service behaviors of employees and provides feedback to individuals and or - Manages employee progressive discipline procedures for areas of - Ensures disciplinary procedures and documentation are completed according to Policy and Procedures. **Additional Responsibilities** - Analyzes information and evaluating results to choose the best solution and