Executive Chef

Highgate Hotels L.P.; Riviera Beach (FL); On-site; USD 60,000 - 100,000; Full time

Job summary

This innovative firm is seeking an Executive Chef to lead food production at a luxury wellness resort in Southeast Florida. The role involves overseeing kitchen operations, maintaining high-quality service, and ensuring compliance with health regulations. You'll manage a talented team, create menus, and implement corporate standards while providing exceptional dining experiences. Join a forward-thinking company that values wellness and culinary excellence, and make a significant impact in a dynamic environment focused on guest satisfaction and operational success.

Qualifications

• 5+ years of progressive hotel or related experience.
• Supervisory experience in food and beverage operations.

Responsibilities

• Oversee all aspects of food production and F&B operations.
• Ensure compliance with health and sanitation laws.
• Manage kitchen staff training and performance.

Skills

Culinary Skills

Food Safety Regulations

Staff Management

Menu Planning

Cost Control

Education

Culinary Degree

Job description

Compensation Type

Yearly

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. It is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco, and Honolulu, with a growing presence in the Caribbean and Latin America. The company provides expert guidance through all stages of the property cycle, from planning and development to recapitalization or disposition. Highgate has a proven record of developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, with contemporary programming and digital expertise. The company utilizes industry-leading revenue management tools to identify and predict market dynamics, driving outperformance and maximizing asset value. With an experienced executive team, Highgate is a trusted partner for top ownership groups and major hotel brands. Corporate offices are located in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com.

Location

Amrit Ocean Resort & Residences is launching its first location in Southeast Florida. This five-star personalized luxury wellness community is situated on 7.5 oceanfront acres. It combines ancient eastern practices with Western technology to promote mindful living and personal wellness. The resort features two towers, Peace and Happiness, with 182 wellness residents and 153 resort suites, including 30 destination spa suites. Amenities include chlorine-free pools, a farm-to-table restaurant, meeting spaces, a full-service salon, outdoor activities, and a comprehensive wellness and spa area. The resort offers innovative treatments, a hydrothermal circuit, hamam, flotation pod, and panoramic ocean terraces, aiming to provide tools and experiences for lifelong wellness.

Overview

The Executive Chef oversees all aspects of the hotel’s food production, aiming to maintain profitable F&B operations and high-quality service. Responsibilities include staff training, meeting corporate standards, managing food specifications, portion control, sanitation, and controlling costs while ensuring guest satisfaction.

Responsibilities

• Coordinate with F&B managers and inform them of issues.
• Keep superiors informed of problems or matters requiring attention.
• Monitor loss prevention in kitchen areas.
• Prepare and submit reports promptly.
• Ensure food quality and presentation standards.
• Manage reports related to wages, payroll, revenue, schedules, and action plans.
• Oversee daily kitchen and food production operations.
• Respond promptly to guest complaints.
• Ensure SOP compliance across outlets.
• Manage requisition procedures and inventory levels.
• Conduct staff performance reviews.
• Implement corporate promotions and standards.
• Ensure compliance with health and sanitation laws.
• Work with the Director of F&B on menu creation and implementation.
• Oversee cafeteria operations and develop menus.
• Supervise stewarding department.
• Calculate daily food costs.
• Train departmental staff on quality, sanitation, and procedures.
• Forecast and plan based on customer counts.
• Assess food portioning, appearance, taste, and temperature.
• Train chefs and oversee outlet operations.
• Create menus for clients.
• Review payroll and food purchase quality and pricing.
• Oversee food prep, inventory, and cost reporting.
• Coordinate with Engineering on maintenance issues.
• Assist catering with menus and pricing.
• Participate in MOD schedule.

Qualifications

• 2-4 year culinary degree and at least 5 years of progressive hotel or related experience.
• Previous supervisory experience required.
• Knowledge of F&B prep, health regulations, and liquor laws.
• Ability to work long hours.
• Ability to exert up to 50 pounds of force occasionally.
• Maintain a friendly and professional demeanor.
• Effective verbal and written communication skills.
• Ability to multitask and prioritize.
• Attend all required meetings and trainings.
• Participate in MOD coverage as scheduled.
• Maintain attendance and personal grooming standards.
• Comply with safety and operational regulations.
• Identify and solve problems proactively.
• Maintain confidentiality of sensitive information.
• Perform other duties as assigned.