Executive Chef at Sheraton Virginia Beach Oceanfront
1 month ago
Who are we looking for?
Are you someone who values teamwork, takes ownership of your role, and is passionate about serving our guests with warmth and hospitality? Shamin Hotels invites you to join our team Shamin Hotels, an award winning hotel management and development company, is seeking a dynamic Executive Chef to lead culinary operations at Sheraton Virginia Beach Oceanfront. A modern beachfront resort, located on the prestigious North End of Virginia Beach.
Why Should You Work for Shamin Hotels?
Amazing Benefits In addition to competitive pay, we offer a range of benefits for full-time associates, including health, dental, vision, accident and short and long term disability insurance, pet insurance, gym membership discounts, Paid time off, Paid holidays, Shamin Perk discounts on tickets, rental cars and attractions, footwear discounts, 401K plan with company match, employee discounts at our branded hotels and more
Endless Opportunities With over 70 hotels in our portfolio and plans for further expansion, there are endless opportunities for growth and advancement at Shamin Hotels. Whether you're interested in front-line operations, corporate management, or hotel development, we have opportunities for you to shine.
Advancement We're proud of our track record of promoting from within. At Shamin Hotels, we're committed to nurturing talent and providing opportunities for our employees to thrive. Join us and be part of a company where your potential is limited only by your ambition. We look forward to welcoming you to the Shamin Hotels family
Position Overview:
The Executive Chef manages the daily operations of the restaurants and kitchens. They oversee the hiring and training of new staff, as well as managing the performance and output quality of existing staff. They may also handle menu creation, budgeting, and collaborate with upper management and marketing teams.
Responsibilities:
- Plan and direct food preparation and culinary activities.
- Modify menus or create new ones that meet quality standards.
- Estimate food requirements and food/labor costs.
- Must ensure that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning.
- The Executive Chef is responsible for making sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced.
- Assigns duties to staff, such as food preparation tasks, or assigned line positions.
- Arrange equipment purchases and repairs.
- Have a strong and highly visible and respectful presence with guests, be an exceptional communicator, have the maturity to instinctively know how to treat guests with a high-level of service. Further, must be able to communicate these expectations to the staff and positively motivate them to understand and execute those expectations.
- Develop interesting and innovative ways of promoting; incremental revenue for outlets, use relevant marketing techniques to drive guest usage of food and beverage operations, assuring guest needs and desires are consistently met and often exceeded.
- Be responsive to guest requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable guest requests; believe in the service philosophy; “the answer is yes, now what is the question?”
- Work with appropriate departments and recommend strategies that will achieve the goal of consistently providing outstanding Food and Beverage experience for our guests.
- Research new products and develop an analysis of the cost and profit benefits.
- Review new techniques for food preparation and presentation in a manner and variety that maximizes guest satisfaction and minimizes food costs.
- Have a strong sense of urgency and responsiveness, while also maintaining quality and integrity of the plan.
- Provides the vision, leadership, and strategy to inspire associates to deliver exceptional service and drive financial
- success.
Qualifications:
- Culinary Degree preferred
- Understanding of Restaurant; Room Service; Bar/Lounge and Banquet department procedures
- Knowledge of basic sanitation requirements and food handling safety standards
- Effective decision-making skills
- Knowledge of overall hotel operations as they relate to the kitchen
- Ability to effectively manage labor productivity
- Good communication skills (verbal, listening, writing)
- Strong organization skills
- Effective conflict management skills
- Effective change management skills
- Good training/facilitator skills
- Knowledge of purchasing, inventory controls, supplies and equipment
- Experience with financial management e.g., ability to understand P&L statements, manage operating budgets, forecasting, and scheduling
About Us:
Founded in 1979, Shamin Hotels is an award-winning hospitality organization with over 9,000 rooms in 76 properties. It is recognized as the largest hotel owner and operator throughout Virginia, as well as one of the top ten hotel owners in the country. Deeply rooted at the forefront of the hospitality industry, Shamin Hotels has assembled a portfolio that spans multiple renowned brands, reflecting its commitment to developing experiential accommodations across many market segments while providing extraordinary experiences for a wide range of guests as well as growth opportunities for its associates. For additional information, please visit www.shaminhotels.com.
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