Executive Chef - Sheboygan, United States - Blue Harbor Resort & Conference Center

Description

Job Description

Position: Resort Executive Chef

Reports to: Director of Food & Beverage

Job Purpose: Oversees all aspects of culinary operations including menu development, kitchen management, daily meal production for all food outlets and banquet facilities, labor management, sanitation and quality control. The Executive Chef plans routine and specialty menus to achieve operating and financial goals, to ensure food quality and to meet objectives and/or guest needs. The Executive Chef ensures all kitchen areas and equipment are clean and in good working order. This is a safety sensitive position.

Duties

• Coordinates activities of and directs training and development of Chefs, Cooks, and other kitchen workers engaged in preparing and cooking foods to ensure efficient and profitable food services.
• Inspire and manage the culinary team, fostering a culture of creativity, collaboration and professionalism.
• Plans or collaborates with others in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and recency of menu.
• Stay abreast of emerging trends and innovation in the food & beverage industry, leveraging this knowledge to continuously elevate our offerings and the guest experience by creating innovative new menu items based on current food trends.
• Develop banquet menus to attract a wide variety of clients with varying price points.
• Collaborate with Director of Food & Beverage to manage financial controls and culinary operations efficiently including scheduling, ordering, menu development, inventory, purchasing and cost of goods.
• Curate special events that are designed to impress and maintain positive guest experiences.
• Collaborate with other departments, including Food & Beverage, Marketing, and Operations to ensure seamless integration and delivery of exceptional culinary experiences.
• Demonstrate exceptional organizational skills and attention to detail in planning and executing culinary events, special promotions and themed dining experiences.
• Uphold and enforce strict adherence to health, safety and sanitation standards in the kitchen, maintaining compliance with regulatory requirements.
• Regularly obtains feedback from clients and guests to improve culinary offerings.
• Works with Sous Chef as expeditor assuring food quality and presentation through taste and smell.
• Monitor staff performance, product quality and production flow; foster improvement where necessary.
• Price, procure and order kitchen inventory to include equipment, utensils, paper product, dry goods and perishables. Create purchase orders and monitor profit performance through inventory and ordering software.
• Collaborate with the Food & Beverage Director and partner with Department Leaders on implementing, executing and marketing an annual calendar for special events including holiday events and promotional activity for the F&B Department.
• Maintain time and payroll records.
• Perform other duties as requested.

Qualifications

• Associates Degree in Culinary Arts required.
• Minimum of 10 years' experience required.
• Considerable knowledge of math skills necessary to interpret reports and budgets.
• Extensive knowledge of menu development, special diets, cost and wage control.
• Artistic ability to create menus and oversee production.
• Time management skills to operate and oversee production in multiple kitchens.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to analyze forecast data and make judgments to ensure proper payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy.
• Ability to teach and mentor tenured as well as new culinary Associates.
• Ability to be patient with change and tenacious to inspect what you expect.
• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.
• Can understand POS, Microsoft Office products, and social media strategies.

Physical Requirements

• Lift up to 15 lbs., sit and/or stand for long periods