Executive Chef
Job Details
Management
Seascape Resort - Aptos, CA
N/A
Full Time
Graduate Degree
Undisclosed
Undisclosed
Any
Hospitality - Hotel
Description

SUMMARY: The Executive Chef is responsible for all culinary activities for the restaurant and banquet events. This position will collaborate efforts along with the Director of F&B/Culinary and will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

  • Develops and implements creative, innovative, and high-quality menus; reviews and changes menu as needed.
  • Oversees all food preparation, production, and presentation; ensures that recipes are followed, and preparation and presentation are adhered to consistently.
  • Prepares a variety of cuisine utilizing skill and creativity.
  • Standardizes production recipes to ensure consistent quality of accepted samples; plans production schedules and supervises production line.
  • Manages maintenance of all kitchen equipment.
  • Assists staff with job functions as needed to ensure optimum service to all patrons.
  • Resolves all patron complaints related to food.
  • Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.
  • Possesses and maintains thorough knowledge of wines offered in restaurant and wine/food parings.
  • Represents restaurant at outside functions as needed.
  • Ensures all kitchen and food operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures.
  • Develops, implements, and monitors department budget; manages expenses within approved budget constraints.
  • Requisitions and/or purchases all food products; completes food production records and costs menus on a regular basis.
  • Prepares accurate and timely reports as required.
  • Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

 

Supervisory Responsibility:

  • Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow.
  • Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance.
  • Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.
  • Responsible in upholding supervisory responsibilities within the kitchen department in accordance with the organizations policies and applicable.
  • Support safe work habits and contribute to a safe working environment at all times.
  • Follow directions, get along with co-workers and supervisors, treat co-workers, supervisors and guests with respect and courtesy, contributes to a positive and rewarding team environment and refrains from abusive, insubordinate and/or violent behavior.
  • Perform other related duties as requested by the supervisor.
Qualifications

QUALIFICATIONS, SKILLS & ABILITIES:

  • Current knowledge of regional and national trends in food and beverage.
  • Thorough knowledge of all food preparation techniques and styles.
  • Demonstrated proficiency in supervising and motivating subordinates.
  • Basic competence in subordinates’ duties and tasks.
  • Good judgement with the ability to make timely and sound decisions.
  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
  • Commitment to excellence and high standards.
  • Passion, enthusiasm, focus, creativity, and a positive outlook.
  • Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
  • Strong organizational, problem-solving, and analytical skills
  • Professional appearance and demeanor
  • Ability to effectively communicate with people at all levels and from various backgrounds.

 

EDUCATION AND/OR EXPERIENCE:

  • Five years’ related experience in a high-volume, upscale environment in a hotel restaurant and banquet kitchen.
  • Equivalent combination of education and experience.
  • Resort and/or hospitality experience preferred.
  • High school diploma or equal to a GED.

 

LANGUAGE SKILLS:  

  • Ability to write routine reports and correspondence.
  • Must speak and communicate in English.
  • Must be able to clearly communicate with guests, management and coworkers.
  • Bilingual a plus.

 

COMPUTER SKILLS:

  • Proficient in Outlook and Internet applications.
  • Payroll and timekeeping skills a plus.

 

CERTIFICATES & LICENSES:

  • Must provide Manager/Supervisory Food Handler Certification.

Must provide valid document(s) to work in the US.

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