One Haus
Salary: $175000 – $180000
DESCRIPTION
Prestigious, 5-Star Luxury Resort in Menlo Park, CA is seeking an experienced Executive Chef to oversee the culinary operations throughout the property. The Executive Chef is responsible for all kitchen operations to ensure culinary excellence in preparation, presentation and quality while acting as a dynamic leader for the teams within. The Executive Chef is also responsible for managing the daily and seasonal menus, associate management and production planning. The EC will report directly to the Hotel General Manager.
EXPERIENCE / REQUIREMENTS
Minimum eight years’ experience as an Executive Chef or equivalent experience
Hotel operational exposure (i.e. Culinary) preferred
Experience with a luxury or ultra-luxury property or brand preferred
Must have current & valid Food Handler’s Certification
Required to speak, read and write English, with fluency in other languages preferred.
ESSENTIAL DUTIES/KEY RESPONSIBILITIES
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Ensure that standards are maintained at a superior level on a daily basis.
Ensure that the culinary operation runs smoothly and effectively in accordance to the operational criteria of the property.
Ensure that the operation is profitable in accordance with predetermined operational budgets.
Ensure that guests receive the utmost in quality of food and service.
Ensure that the kitchens are maximized to accommodate the highest yields in revenue without sacrificing the integrity of the restaurants or their associatess.
To test and develop recipes that distinguish the culinary offerings of the property.
To maintain compliance with government regulations pertaining to food storage, preparation and service.
To reduce the possibilities of sub standard product and guest complaints.
To manage the development of junior personnel in both culinary and business skills.
To Manage Safety standards and the implementation of training guides as it relates to the safe operation of kitchen equipment.
Observance of all health standards and the installation of health standards as it relates to food production with 95% score by health department.
Effective management of labor costs in relation to business needs and trends.
Control of all variable line items relating to food production budget.
Research and develop new trends in fine dining, regional cuisine and other worldly cuisine.
Interact with restaurant guests/visit restaurant in each meal period and connect with guests.
Address guest concerns/complaints and resolve to complete satisfaction.
Participate in all management and EC meetings.
Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
Meet with Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
MUST HAVES
Extensive knowledge in local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency
Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen
Demonstrate project management experience in organizing, planning and executing large-scale projects from conception through implementation
Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others
Ability to lead a team; flexibility with work schedule
Ability to enforce hotel standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments
Ability to direct performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team
Ability to promote positive work relationships with service personnel and other departments
Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines
Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week
Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions
Ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel
COMPENSATION/BENEFITS
Competitve Salary
Full Benefits Package (Medical, Dental, Vision, Life Ensurance)
401K
Bonus Package
PTO & Sick Pay
Dining & Hotel Stay Dicounts
EOE