Executive Chef

Sanctuary Beach Resort; California (MO); On-site; USD 75,000 - 120,000; Full time

Benefits offered by this job

Health insurance

Paid time off

401k company match

Life insurance

Travel discounts

Commuter transit/parking benefits

Bonuses and incentives

Wellness program

Educational/pro development

Job summary

Salt Wood Kitchen and Oysterette at Sanctuary Beach Resort is seeking a passionate Executive Chef to lead our restaurant operation and drive property-wide culinary growth.

The ideal candidate brings hands-on leadership, menu development experience, and a strategic mindset for team development and guest satisfaction in a coastal hotel setting.

Qualifications

• Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef.
• Expertise in food product, presentation, quality and preparation along with menu concept and design.

Responsibilities

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Establish priorities and assign production and preparation tasks to staff to execute.
• Review daily menu specials, banquet event orders and inventory food items for daily use.
• Requisition day’s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.
• Ensure quality of products received.
• Develop new menu items, test and write recipes.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.

Education

Degree or certificate in Culinary Arts

Job description

Opportunity: Executive Chef Salt Wood Kitchen and Oysterette, located at The Sanctuary Beach Resort, is seeking a passionate and driven Executive Chef to lead our restaurant operation and influence property-wide food and beverage growth. This role offers a unique opportunity to shape a high-potential culinary program, develop seasonal menus, and build strong relationships in a coastal setting. The ideal candidate brings experience from independent restaurants, a hands-on leadership style, and a strategic mindset for team development and guest satisfaction in a hotel environment.

Your Growth Path

Director of Food & Beverage – Regional Director of Food & Beverage

Your Focus

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Establish priorities and assign production and preparation tasks to staff to execute.
• Review daily menu specials, banquet event orders and inventory food items for daily use.
• Requisition day’s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.
• Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.
• Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current.
• Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items,test and write recipes.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Assist catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily and ensure that excess items are utilized efficiently.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Your Background And Skills

• Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef.
• Expertise in food product, presentation, quality and preparation along with menu concept and design.

HHM Benefits And Perks

• Medical, Dental and Vision Health Insurance
• Paid Time Off
• 401k Company Match
• Free Basic Life Insurance
• Travel Discounts
• Commuter Transit and Commuter Parking Benefits
• Quarterly Bonuses and Incentives
• Employee Assistance and Wellness Program
• Educational/Professional Development

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It