Resort Executive Chef

Terranea Resorts; Rancho Palos Verdes (CA); On-site; USD 175,000 - 200,000; Full time

Job summary

Terranea Resorts is seeking a Resort Executive Chef to lead all food service operations across the property. You will direct menu development, costing, sourcing, and QA while driving high standards and guest satisfaction within budget.

You will mentor culinary teams, collaborate with Sales, Marketing, and banquet departments, and ensure Forbes standards are pursued. Strong leadership and luxury resort experience are required.

Qualifications

• 3–5 years of Executive Chef experience at luxury resorts.
• Strong leadership, training, and communication skills.
• Ability to multi-task across multiple property culinary departments.
• Proficient in Microsoft Excel/Word/Outlook.

Responsibilities

• Provides visionary leadership and management of culinary R&D from product creation through implementation.
• Devise innovative product offerings for venues including main dining rooms, buffets, and banquets.
• Formulates guidelines and standards for overall food and beverage operations, including menu design and cost controls.
• Monitors industry trends and collaborates with internal/external partners on R&D.
• Manages menu creation, preparation instructions, and dish specifications.

Skills

Executive Chef experience

Team leadership

Menu development

Budgeting

MS Office

Tools

Microsoft Office

Job description

Overview

The Resort Executive Chef is responsible for directing and over-seeing the entire food service operations, throughout the property. Provide the optimal service possible while operating within predetermined budgetary guidelines and/or limitations. This position is responsible for providing overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems. The Executive Chef will promote and facilitate an interactive leadership role for the established culinary departments. The Executive Chef will focus on supervising and supporting the day to day activities in all kitchens by delegating authority, assigning and prioritizing activities and monitoring operating standards. The Executive Chef will be effectively engaged in the communities; successfully promoting the restaurants and other F&B offerings.

Responsibilities

• Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
• Devise innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering and themed/special events.
• Formulates and implements procedural guidelines, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor and operating expenses’ cost controls.
• Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
• Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
• Collaborates with Purchasing in identifying and sourcing required products.
• Develops standards, processes and tools to assist in delivering consistent culinary products at both properties.
• Guides and supports culinary team in the implementation and adherence of company standards, processes & systems.
• Monitors guests, partners and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
• In partnership with the Food & Beverage management; develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.
• Collaborates with operational leaders in the on-going execution of the company’s culinary operations.
• Ensures the accurate maintenance of the menu and recipe database.
• Provides on-going support and leadership in companies efforts to remain above and beyond compliance with all compliance related standards and procedures.
• Directly responsible for the financial performance of related departments including food and beverage.
• Collaborates with the Vice President of Food and Beverage.
• Act as a liaison between the community and the operation.
• Performs related duties as required.

Additional Duties & Responsibilities:

• Develop Culinary staff, mentor cooks of every level, Sous Chefs, Chef de Cuisines coach and train, hold quarterly trainings on fundamentals of technique, quality standards, uniform standards and grooming, overall well-being and professional behavior in all aspects of kitchens.
• Concentrate development plan for Sous Chefs. Develop a Seminar to train them in better understanding their role and leadership path.
• Continue to work closely with Sales and Marketing driving new initiatives for all Food and Beverage outlets. Run all off-site special events organize, structure, and follow through as well as having direct contact with the clients in representation of the resort. More activation online and video spots for greater audience capture and engagement.
• Assist in development initiatives for the Purchasing and receiving further continuing to streamline and find efficient cost savings and assisting with high business level structures and building action plans.
• Assisting with Staff recruitment, continuing the path of working closely with top Culinary Schools across the country. Working in further detail with local culinary programs doing lectures and Food demonstrations.
• Development of updating and revisiting all Culinary SOP’s to continue to strive for a safer and more structured working environment.
• Mentor and continue to expose our Culinary Staff to the importance and participation in the Terranea Gardens project as well as exposing staff to local farmers markets as well as area farms. Scheduling time to assist in the gardens.
• Proactive knowledge and comprehensive understanding of Forbes standards ensuring Forbes standards are growing and developing throughout the culinary department.
• Creating and updating the private seasonal event experiences in collaboration with Executive Chef.
• Training team to better understand the product we serve.
• Provide constant teamwork, structure and support for all restaurants. Assisting with menus, research and development, and providing expertise in new trends that can provide sustainability to our market.
• Work closely with banquet department in the pursuit of continuing to drive the business and reduce labor and food costs through recipe revisions, research and development to continue the path of saving as well as continuing to stay modern in our culinary trends.
• Developing a path of training that can enable exposure to Executive Chef daily duties.
• Conduct quarterly audits and trainings to ensure all management and staff have proper safety and sanitation food handler cards and manager certifications per CA law.
• Continued development of the culinary leadership team with regard to culinary trends to stay innovative, local and seasonal as well as inspired in driving the culinary program throughout the resort.

Qualifications

• 3-5 years Prior experience as an Executive Chef at a luxury/high end resort or equivalent.
• Excellent verbal & written communication skills
• Possess strength in training and team building programs.
• Ability to multi-task and oversee multiple property Culinary departments.
• Must have 4 or 5 star background, knowledge and ability to implement such standards.
• Must have experience in the process of creating and implementing successful new concepts.
• Must have proven leadership skills, teambuilding and developing star performers.
• Must have knowledge of health department rules and regulations, liquor laws and regulations.
• Capable of analyzing business levels and scheduling appropriately.
• Must be proficient in Microsoft applications (Excel/Word/Outlook).
• Must be able to speak, hear, understand, read, and write the English language.
• Must have a strong customer service aptitude.
• Must have excellent verbal and written communication skills.
• Must possess well developed leadership skills.
• Ability to implement and uphold service standards.
• Ability to lead and direct performance of all F&B associates.
• Effectively motivate associates and to maintain cohesive teams.
• Ability to prioritize and organize work assignments.
• Ability to interact with all associates and guests of both properties.
• Ability to work well in stressful, high-pressure situations.
• Be able to work with and understand financial information, data and basic arithmetic functions.

Compensation:

Base Pay Start Rate: $175,000 - $200,000/Yr + Bonus Incentive

We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match!