Task Force Executive Chef

Driftwood Hospitality; Boca Raton (FL); On-site; USD 70,000 - 90,000; Full time

Job summary

A leading hospitality management company is seeking a Task Force Executive Chef. This role involves overseeing culinary operations across various properties, ensuring high standards in food quality, and managing kitchen staff. Ideal candidates will have strong leadership skills and extensive culinary management experience.

Benefits

401(k)

Disability insurance

Employee assistance program

Flexible spending account

Health insurance

Life insurance

Paid time off

Vision insurance

Room Discounts

Employee Food and Beverage Discounts

Qualifications

• Extensive experience in culinary management required.
• Capable of performing detailed inventory and vendor management.
• Strong leadership skills with a focus on staff training.

Responsibilities

• Manage food and beverage kitchen operational expenses.
• Lead culinary strategy and staffing requirements.
• Ensure quality and consistency of food delivery.

Skills

Leadership

Culinary Management

Vendor Management

Inventory Management

Staff Training

Job description

Driftwood Hospitality Management, 11770 US Highway 1, North Palm Beach, Florida, United States of America Req #2897

Friday, May 9, 2025

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

The Task Force Executive Chef role does require frequent travel throughout the Driftwood Hospitality Management asset portfolio. This would be an assignment based role, and consistent work is not guaranteed.

Under the direction of the General Manager and Corporate F&B Team, the Executive Chef leads in the execution of the property’s culinary strategy. Responsible for the overall success of the Food and Beverage Kitchen department including, staffing, menu planning, ordering, vendor management, food production, staff training and development, inventory, catering and budgeting, and guest satisfaction.

Key Responsibilities of the Executive Chef:

• Manages all major Food and Beverage Kitchen operating expenses, set margins and manages against projections. Adopts and incorporates best practices to include the use of recommended inventory management software and other analytics tools.
• Regularly walks the dining room floor during meal service to interact with and develop rapport with members and guests and to ensure quality and execution is according to standard.
• The majority of each day is to be dedicated to management and supervisory duties.
• Creates events and theme menus, decorations, banquets and special events.
• Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance.
• Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
• Maintains quality of food products and ensures consistency in food delivery and standards.
• Measures effectiveness of the Food and Beverage Kitchen department through the Food and Beverage profit and service performance of the facility.
• Creates recipes and support materials, such as recipe cards, descriptions, menu guides and/or pictures.
• Develops strong working relationships with all Troon preferred suppliers and actively participates in recommended programming.
• Ensures that a quality sanitation program is followed throughout the Kitchen operation.
• Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addresses complaints and resolves
• Manages department members that may include, but is not limited to: Chefs, Cooks, and Stewards.
• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
• Actively participates in ongoing communications with Corporate F&B team and other networking events.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.
• 401(k)
• Disability insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Vision insurance
• Room Discounts
• Employee Food and Beverage Discounts

EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

• Driftwood Hospitality Management, 11770 US Highway 1, North Palm Beach, Florida, United States of America