Chef de rayon - Harrietstown, United States - Relais & Châteaux

The Point was recognized as the initial Relais & Châteaux member in North America almost four decades ago and stands out as the singular Forbes Five Star venue in Upstate New York. Originally constructed by the Rockefellers as a woodland retreat during the peak of the Adirondack Great Camps era, The Point currently represents a delightful blend of rustic simplicity and remarkable luxury featuring an impressive array of art and antiques. The cozy guest rooms are situated in four log structures on the tranquil wooded waterfront of Upper Saranac Lake. Visitors relish outstanding meals, lively campfires by the lake, snowshoeing and skiing in the enchanting snow-covered forest, gourmet picnic adventures, relaxing boat rides through the serene waters in elegant mahogany boats, and a team that plans each day according to the guests' desires.

The Point embodies a truly welcoming environment to unwind, unwind, and enjoy uninterrupted tranquility. Nature serves as the backdrop and creates the setting for the seasonal activities. The minimal Wi-Fi availability (except at the main office) clearly underscores that life can be beautiful, enjoyable, laid back, and treasured once more. With fewer daily distractions, individuals can take the necessary time to unwind and rejuvenate their body and mind in a wooded environment that perfectly facilitates the enjoyment of life's pleasures.

Our longstanding tradition is to cater to guests aged 21 and above on an all-inclusive basis, offering a distinct blend of warm hospitality, serene surroundings, exclusive amenities, utmost privacy, and unrivaled comfort. From the moment guests arrive at Reindeer Hall with a welcoming glass of champagne until the final touch of writing a personal note in the guest book, visitors will indulge in the revelry and seclusion, undoubtedly finding themselves compelled to revisit. Many guests secure their next stay before departing the premises.

Description du poste:

APERÇU DU POSTE DU CHEF EXÉCUTIF

The Chef Exécutif assumes a comprehensive role overseeing all culinary operations at The Point, where the resort operates around the clock to meet the needs of its guests. Noteworthy, breakfast is the solitary meal with a menu, and guests have the flexibility to relish this meal in their rooms or the grand hall at any time. The lunch service necessitates meticulous attention and organizational skills, engaging the culinary team in managing up to 11 distinct lunches across various settings, including lakeside lunches, on the resort's boats, at "Camp David," or during hiking excursions. Dinners at The Point transcend ordinary meals as they are transformed into memorable events. Hosted in the grand hall and personally overseen by a member of the leadership team, these dinners commence with an elegant cocktail hour, culminating in a lavish 5-7-course dining experience that epitomizes the resort's dedication to exceptional culinary mastery.

The role of the Chef Exécutif at The Point extends beyond culinary proficiency, encompassing a diverse range of responsibilities crucial to the success of the resort. Aside from coordinating occasional buyouts and weddings, the ideal candidate must embody adaptability, authenticity, and a humble presence, maintaining a composed and unwavering demeanor amidst change. Aligned with Northeastern American Cuisine, the Chef Exécutif should exhibit a fervor for showcasing a sense of identity, genuineness, and seasonality in their culinary creations. Serving as a senior figure, this individual assumes accountability for more than just the culinary team, actively participating in all facets of hospitality provision and demonstrating adept problemsolving skills. The kitchen, serving as the central hub of information, plays a pivotal role in conveying guest preferences and delivering intuitive hospitality. The Chef Exécutif must excel in anticipatory hospitality, foreseeing and fulfilling ever-evolving guest requirements. By serving as a mentor and embracing a "lead by example" approach, the Chef Exécutif collaborates closely with the General Manager to uphold Forbes 5-star service standards. This proactive individual will emphasize culinary excellence, promote a harmonious team environment, and continuously enrich the resort's culinary ethos and offerings.

PRIORITÉS CLÉS POUR RÉUSSIR

Leadership

• Collaborate effectively as a team player willing to cooperate with and mentor the team every day to ensure the optimal guest experience.
• Empower the culinary team and assign tasks appropriately so they can grow; have confidence in the team's ability to function effectively in the absence of the Executive Chef.
• Actively recruit team members and possess a natural passion for developing and nurturing the team towards achieving significant positive guest satisfaction outcomes.
• Demonstrate a passion and flair for educating and coaching all foodservice personnel, working closely, as needed, with the staff directly involved in operations.
• Maintain a sharp and consistent oversight of personnel, ensuring adherence to conduct and service standards; this includes monitoring high standards of presentation, hospitality, service, and cleanliness in the kitchen facilities.
• Uphold existing operating standards for personnel within areas of responsibility and consistently assess knowledge, comprehension, and execution against these high standards.
• Collaborate closely with front-of-house food and beverage managers to deliver a cohesive experience that consistently surpasses guest expectations.
• Interact with, observe, learn from, and listen to the guests and staff.
• Stay updated and continuously educate oneself on diverse culinary trends and cuisines.
• Maintain a visible presence during peak business periods.
• Cultivate a welcoming, inclusive kitchen ambiance for all staff based on mutual respect.

Opérations

• Establish and enhance a top-tier culinary program for The Point.
• Anticipate guest needs, respond promptly, and acknowledge all guests, regardless of how busy or the time of day.
• Explore ways to create memorable moments for guests and motivate your team to do the same.
• Address guest concerns, ensuring guest contentment.
• Promote positive relations with guests and staff at all times.
• Maintain comprehensive knowledge of and adherence to all departmental policies, service procedures, and standards.
• Professional and polished demeanor - maintain a strong presence among staff and guests.
• Offer a rotation of diverse culinary offerings showcasing North American cuisine with the ability to execute international cuisines. Evaluate food products to ensure consistent attainment of quality standards.
• Ensure the safety of all food preparation staff by implementing training to enhance their understanding of safety, sanitation, and accident prevention principles.
• Administer safety training programs; oversee OSHA-related aspects of kitchen safety and keep Material Safety Data Sheets easily accessible.
• Understand and comply with The Point's policies and departmental procedures.

Finances

• Devise menus for all dining outlets, events, special occasions, and functions. Coordinate and schedule the activities of chefs, cooks, and other kitchen staff.
• Assist the General Manager in formulating and executing long-term (strategic) and annual (business) plans, operational reports, forecasts, and budgets.
• Meticulously monitor payroll and labor allocations to ensure alignment with financial forecasts and objectives.
• Embrace the utilization of systems (including regular inventory procedures) and technology to assist in kitchen management and enhance operational financial performance.

All information provided will be handled confidentially in accordance with EEO guidelines.

INSTRUCTIONS ON APPLICATION PROCESS

Please submit your resume and cover letter, in that order, using the link provided below. Ensure your documents are ready for attachment when prompted during the online application process. Do not include your photo on your resume or cover letter; reserve that for your LinkedIn profile.

Compose a well-considered cover letter directed to Mr. Kristopher White, General Manager, clearly outlining your suitability for this role, explaining why you are interested in being considered for this position at this stage of your career, and highlighting the benefits The Point and the Saranac Lake area would offer you, your family, and your professional journey if selected.

Applications for this position must be submitted at the earliest opportunity but no later than February 5, 2024. Candidate selections will be finalized in early February, with initial interviews anticipated in mid-February and subsequent interviews shortly thereafter. The new appointee is expected to assume their role in late March/early April.

NOTE: Save your resume and letter as follows: (Documents should be in Word or PDF format)

"Last Name, First Name - Resume"
"Last Name, First Name - Cover Letter - The Point"

Kindly note that once you complete the application process for this search, you will not be able to add more documents.

If you have any queries, please contact Bethany Taylor.

Lead Search Executives:
Annette Whittley, Search Executive
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Lawrence McFadden, CMC, Search Executive
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Profil du candidat:

• A degree from an accredited culinary school is preferred.
• A minimum of 10 years of relevant experience or any equivalent combination of experience and training that provides the required knowledge, skills, and abilities.
• A minimum of five years as an Executive Chef or Exec Sous of a multi-unit equivalent luxury brand property
• Certification of training in wine preferred.
• Strong business and financial acumen - demonstrated a thorough knowledge of financial documents for a resort of this caliber. Additional skills in resort properties offering a unique set of amenities.
• Culinary awards and accolades preferred.
• Successful experience in both a la carte and banquet operations in previous hotels, clubs, or resorts.
• Experience in luxury brands/Forbes/AAA Five Star/Five Diamond/Michelin Star/Relais & Châteaux environments is required.
• Must have computer skills including but not limited to Microsoft Outlook, Word, and Excel. Experience communicating with and engaging with guests/or customers using social media is a plus.

QUALIFICATIONS ÉDUCATIVES ET DE CERTIFICATION

• A culinary arts degree from an accredited school is preferred.
• Certified Executive Chef (ACF) or Pro Chef (CIA) certification is preferred.
• Certification in food safety is mandatory.

VÉRIFICATION D'ÉLIGIBILITÉ À L'EMPLOI

In accordance with federal regulations, all new hires will need to confirm their identity and eligibility to work in the United States and complete the necessary employment eligibility verification form upon hiring.

SALAIRE ET AVANTAGES

The salary is competitive and commensurate with qualifications and experience. The Point provides an attractive bonus and benefits package. Salaire Range: $135,000 - $150,000