Executive Chef / Food & Beverage Director

Hotel Investment Services; Drummond Island; On-site; GBP 50,000 - 70,000; Full time

Job summary

A leading hospitality company in Drummond Island is seeking an experienced Executive Chef / Food & Beverage Director to manage kitchen and front of house operations. The successful candidate will ensure high food quality and guest satisfaction, oversee kitchen staff, and be responsible for all food-related functions. A culinary degree and at least 5 years of relevant experience are preferred. This position offers a comprehensive benefits package including medical and vision insurance.

Benefits

Medical Insurance

Vision Insurance

Company-paid Life insurance

Voluntary Life and Long-Term Disability insurance

Qualifications

• Must have extensive knowledge of various cuisines and foods.
• Direct and motivate Food and Beverage staff.
• Must be Food Safety Certified or obtain certification upon hire.

Responsibilities

• Maintains all kitchen operations including ordering and scheduling.
• Assists in recipe and menu development.
• Establishes and enforces nutrition and sanitation standards.

Skills

Strong administrative and organizational skills

Excellent communication and interpersonal skills

Ability to read and interpret complex documents

Leadership image

Flexibility in scheduling

Education

Culinary degree preferred

5+ years working as Chef/Sous Chef

Tools

Heavy duty industrial kitchen equipment

Job description

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Executive Chef / Food & Beverage Director

The Executive Chef / Food & Beverage Director manages day-to-day kitchen and front of the house operations by working with the General Manager to build, maintain, and promote a cooperative, team-like attitude, working as a liaison between related departments and overseeing all aspects of the kitchen to ensure high standards of food quality and guest satisfaction while presenting a professional and positive image of our restaurants. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff, including direct reports. Must ensure sanitation and food standards are achieved.

Duties and Responsibilities:

• Maintains all kitchen operations, including ordering, scheduling, costing, and food preparation
• Assists in recipe and menu development
• Establishes and enforces nutrition and sanitation standards, adhering to all standard operating procedures and order guides
• Ensures safety conditions by correcting unsafe conditions in a timely manner
• Conducts and enforces staff safety training for food, supplies, and equipment handling
• Maintains high standards of food quality, service, and cleanliness.
• Maintains professional relationship with vendors
• Participates in hiring, training, and development of kitchen department
• Conducts evaluations of all immediate department staff and accurately documents disciplinary action
• Attends department meetings when required and helps keep all departments informed of culinary activities and concerns
• Reads, understands, and adheres to all present and future policies, rules, and procedures
• Maintains kitchen equipment in excellent working condition, and coordinates repairs as necessary
• Supports all food operation areas of the hotel, including banquets, events, etc.
• Must be knowledgeable of state and federal laws regarding employee and customer health and safety and maintain records as required for all state and federal agencies.

Qualifications:

To perform this job successfully, an individual must have extensive knowledge of various cuisines and foods; must present a professional image of leadership; possess strong administrative and organizational skills; possess excellent communication and interpersonal skills with an emphasis on guest service; direct and motivate Food and Beverage staff with varied job positions; and must be available to work flexible schedules based on business demands and staffing needs.

Education and Experience:

• Culinary degree preferred and/or a minimum of 5 years working as Chef/Sous Chef
• Must be Food Safety Certified (or able to obtain certification upon hire)

Language Skills

• Ability to read, analyze, and interpret complex documents including safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to respond effectively to sensitive inquiries or complaints.

Computer/Business Machine Skills

• Basic computer skills (typing, data entry, printing, etc.) are required
• Ability to operate heavy duty industrial kitchen equipment

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands; reach with hands and arms. The employee is occasionally required to sit, look at computer screens, use a mouse and/or keyboard; climb or balance, and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds.

Wage: Annual Salary (Exempt)

• Medical Insurance
• Vision Insurance
• Company-paid Life insurance
• Voluntary Life and Long-Term Disability insurance