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OVERVIEW/BASIC FUNCTION:
Rosewood Baha Mar’s Executive Chef will work together with the Director of Food & Beverage and is responsible for coordinating, supervising, and directing all aspects of the hotel’s food production while maintaining profitable Food and Beverage operations and high quality products and service levels.
RESPONSIBILITIES:
* Ensure the food product that is presented to guests is enhanced, make changes that respond to the marketplace and to guests’ needs, both present and anticipated, recommend changes to the food product, and use market research to develop new products
* Maintain the quality of food product and ensure consistency in food delivery and standards
* Ensure guest satisfaction score goals are achieved and/or exceeded
* Provide support of a specialist nature to the Executive Committee, particularly to the Director of Food and Beverage and the Food and Beverage Manager
* Work in support of team goals and measures effectiveness through the Food and Beverage profit and service performance of the hotel
* Select, train and develop personnel within the department
* Exercise hire, discipline, personnel performance reviews and termination of employment discretion within hotel policies
* Control the elements that determine profit and loss
* Responsible for all major operating expenses
* Set margins and manage the business against projections and make decisions that relate to profit and loss
* Give direction and leadership and be responsible for the implementation of plans
* Monitor effectiveness and introduce changes in response to the marketplace
* Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures
* Consult with the Director, Catering/Convention Services, Director of Sales & Marketing and Outlet Managers on a weekly basis as well as with other departments as necessary
* Participate in long range planning and lead, support and make recommendations for ongoing hotel programs with continuous improvement in networking
* Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans
* Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
* Ability to work under demanding and strenuous situations
* Maintain knowledge of all menus within the hotel
* Perform other duties as assigned
QUALIFICATIONS:
* Experience: Minimum of five (5) years’ cooking/kitchen experience, preferably in a luxury hotel environment. International experience in a similar role in a luxury restaurant or hotel preferred.
* Hospitality/Tourism experience preferred.
* Education: High school diploma or equivalent required; Hospitality/Catering Diploma preferred.
* Language: Required to speak, read and write English.
* Physical Requirements: Must be able to exert physical effort in transporting up to 40 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
Offre executive hospitality à vérifier avant publication.
Executive Chef