Executive Chef

2 weeks ago

Folly Beach, United States Avocet Hospitality Group Full time
Job DescriptionJob Description

WHO WE ARE:

Tides Folly Beach is a beachfront hotel driven and defined by a singular passion: community. We go above and beyond to provide an expectation-exceeding, smile-inducing, memory-making experience for our community of guests. Internally, we focus on building a strong, tight-knit team community through growth, support, camaraderie, and pride. We embrace the community, culture, and spirit of Folly Beach while also being a steward in the evolution of the town as a coastal destination.

JOB TITLE: Executive Chef

DEPARTMENT: Kitchen

LOCATION: Tides Folly Beach

REPORTS TO: General Manager

POSITION SUMMARY:

The Executive Chef is responsible for planning and directing food preparation in kitchens. This involves managing kitchen staff, monitoring problems that arise in the kitchen and maintaining control of day to day operations.

MAIN DUTIES AND RESPONSIBILITIES:

  • Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

  • Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.

  • Should be able to provide direction for all day-to-day operations in the kitchen.

  • Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

  • Provides guidance and direction to staff, including setting performance standards and monitoring performance.

  • Utilizes interpersonal and communication skills to lead and influence kitchen staff.

  • Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

  • Provide and support service behaviors that are above and beyond for customer satisfaction and retention.

  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

  • Delegates as appropriate to develop supervisors and staff to accept responsibility and meet clearly defined goals and objectives.

  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

  • Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

  • Recognizes superior quality products, presentations and flavor.

  • Ensures compliance with food handling and sanitation standards.

  • Follows proper handling and right temperature of all food products.

  • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

  • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

  • Ensure proper grooming and hygiene standards for all kitchen staff.

  • Ensures all kitchen employees maintain required food handling and sanitation certifications.

  • Ensure proper purchasing, receiving and food storage standards in the kitchen.

  • Interacts with guests to obtain feedback on food quality, presentation and service levels.

  • Actively responds to and handles guest problems and complaints.

  • Maintain Quality levels of receiving, storage, production and presentation of food.

  • Ensure sufficient staffing levels are scheduled to accommodate business demands.

  • Follows and enforces all applicable safety procedures specified for kitchen and food servers.

  • Discuss daily food cost reports with key kitchen and F&B team members.

  • Review weekly and monthly schedules to meet forecast and budget.

  • Attend the daily morning meetings and other administrative sessions.

  • Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.

  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.

  • Frequently review finished products for quality and presentation before the orders are sent to guests.

  • Able to perform additional duties as requested by the hotel management as and when required.

  • Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

  • Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

SUPERVISORY RESPONSIBILITIES:

Executive Sous Chef, Sous Chef, Chef de Cuisine, Line Cooks, Stewards, Expo

JOB REQUIREMENTS:

Education: High school diploma, culinary certificate or degree

Experience: 5 years kitchen experience, 2 years sous chef experience

Skills:

  • Must be able to speak, write and understand English

  • Must have complete understanding of the fundamentals of the culinary operation

  • Must be able to accurately follow instructions, both verbally and written

  • Must be able to work with an around kitchen equipment

  • Must be able to work with and around a diverse group of food, seasonings, etc.

  • Must possesses excellent communication skills, verbal and written

  • Must be professional in appearance and demeanor

  • Must be able to work under pressure

  • Must be able to work in a fast-paced environment

  • Must have excellent listening skills

WORKING CONDITIONS:

The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equipment to Be Used: grill, stove, oven, mixer, blender, knives, computer

Physical & Mental Requirements:

  • Remain stationary for long periods of time.

  • Use their hands to handle, control, or feel objects, tools, or controls.

  • Repeat the same movements.

  • Walk about for long periods of time.

  • Bend or twist their body.

Work Environment:

  • Primarily indoors.

  • Often wear uniforms such as aprons or jackets.

  • Are often exposed to hazardous situations and conditions that produce cuts or minor burns.

  • Are often exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.

  • Sometimes wear protective and safety attire, such as gloves.

  • Work physically near others.

  • May work near contaminants and hazardous equipment.

  • Sometimes work in a noisy and distracting environment

EOE / DFWP

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