Task Force Executive Chef

Driftwood Hospitality Management; North Palm Beach (FL); On-site; USD 55,000 - 95,000; Full time

Job summary

An established industry player in hospitality is seeking a talented Executive Chef to lead culinary operations across its portfolio. This dynamic role involves overseeing food and beverage strategies, managing kitchen staff, and ensuring guest satisfaction through exceptional culinary experiences. The ideal candidate will bring a blend of creativity and leadership, driving menu innovation while maintaining high standards of food quality and safety. Join a forward-thinking company that values diversity and offers a supportive environment for professional growth and development.

Benefits

401(k)

Dental insurance

Disability insurance

Employee assistance program

Flexible spending account

Health insurance

Life insurance

Paid time off

Vision insurance

Room Discounts

Qualifications

• Proven experience as an Executive Chef or similar role in a high-volume kitchen.
• Strong leadership skills and ability to manage a diverse team effectively.

Responsibilities

• Oversee all culinary operations and ensure high standards of food quality.
• Manage kitchen staff, including hiring, training, and performance evaluations.
• Plan menus and manage food inventory and ordering.

Skills

Culinary Management

Staff Training and Development

Inventory Management

Menu Planning

Vendor Management

Food Production

Guest Satisfaction

Education

Culinary Arts Degree

Management Experience

Tools

Inventory Management Software

Analytics Tools

Job description

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 propertys 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.

Benefits

• 401(k)
• Dental insurance
• 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.

Source: Driftwood Hospitality