Executive Chef

We are seeking a talented Executive Chef/Chef De Cusine to be directly responsible for implementing and following the culinary standards and overseeing the culinary operations of the units for newly opened luxury boutique hotel and 2 outlets (total of 200 covers) located on a central and busy area which offers delicious food in a comfortable and relaxed environment, signature offerings made from upscale, creative ingredients.

The ideal candidate will:
- Work with the Senior Leadership team to create a new, relevant and exciting concept and menu
- Have extensive experience in quality high volume operations
- Possess the ability and passion to creatively develop and implement seasonally driven menus
- Have exceptional leadership, training, communication and organizational skills
- Have a team mentality and collaborate with other senior Executives for the good of the operation.
- Have prior management experience opening a restaurant

Responsibilities include, but not limited to:
- Recruitment, selection, training and management of kitchen staff
- Ongoing menu development and implementation
- Product and menu knowledge and education of service staff
- Building strong sourcing relationships with vendors and local farmers
- Extreme cleanliness and food safety
- Budgeting food cost and P&L experience and fluency
- Community involvement
- Working closely with company leadership

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. Use market research to develop new products, compliment our beverage program

Maintain the quality of food product and ensure consistency in food delivery and standards. Ensure guest satisfaction score goals are achieved and/or exceeded in all revenue centers

Provide support of a specialist nature to the Executive Committee, particularly to the Food and Beverage Manager.  Work in support of team goals and measures effectiveness through the Food and Beverage profit and service performance.

Select, train and develop personnel within the department.  Able to exercise hire, discipline, personnel performance reviews and termination of employment discretion.

Control the elements that determine profit and loss.  Responsible for all major operating expenses.  Set margins and manage the business against projections.  Make decisions that relate to profit and loss.  Responsible for the financial management of the operation

Give direction and leadership and 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

Participate in long range planning. Lead, support and make recommendations for ongoing hotel programs with continuous improvement in networking in conjunction with marketing and catering, sales

Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans monthly management letters