Executive Chef

2 days ago

Virginia Beach, Virginia, United States Professional Hospitality Resources, Inc. and Ocean Beach Club LLC Full time
Executive Chef Job Description

At Professional Hospitality Resources, Inc. and Ocean Beach Club LLC, we are seeking an exceptional Executive Chef to lead our culinary team in delivering exceptional food quality and guest satisfaction. As a key member of our hotel executive team, the Executive Chef will be responsible for driving culinary excellence, managing subordinate managers, chefs, and line-level staff, and ensuring compliance with company standards and policies.

Key Responsibilities:
  • Culinary Leadership: Develop a culture that promotes accountability, effective communication, service excellence, teamwork, performance feedback, recognition, mutual respect, and associate satisfaction.
  • Team Management: Hire, train, and hold associates accountable to deliver consistent quality service in all outlets and in-room dining to meet business plan commitments.
  • Menu Development: Ensure all human resource practices and policies are adhered to with the Director of Human Resources, including recruitment, employment matters, and training.
  • Marketing and Promotion: Ensure the completion and documentation of comprehensive menu and beverage tests of all service staff and promote all marketing efforts, including maintaining proper stock of tent cards, flyers, menus, and other in-house marketing collateral.
  • Outlet Operations: Ensure that the outlet is set and maintained to approved SSI documentation, including music, lighting, and table sets by meal periods, and advance any recommended operational changes to the Director of Restaurants/Restaurant General Manager.
  • Inventory and Supply Management: Responsible for ordering, inventory, and maintaining the prescribed PAR for all outlet service ware, tableware, glassware, and outlet operating supplies.
  • Security and Loss Prevention: Responsible for controlling the security, breakage, and shrinkage levels of all supplies and tableware.
  • Quality Assurance: Complete food and beverage inspections per the company's QA program, ensure asset standards meet or exceed brand standards, and complete corrective action as approved by the Director of Restaurants/Restaurant General Manager.
  • Front of House Operations: Execute the front of house operating plan to ensure predictability and consistency, proactively anticipate and drive guest/service satisfaction, and conduct root cause analysis on gaps in service delivery and advance corrective action or recommend changes to the operating/business plan to the Director of Restaurants.
  • Guest Satisfaction: Drive guest satisfaction by maintaining service quality standards, completing regular outlet inspections, updating, maintaining, and verifying completeness of outlet checklists and cleaning schedules, ensuring completion of brand and company training programs, ongoing service training, and executing approved corrective action plans as applicable.
  • Hostess Stand and Communication: Proactively manage the hostess stand and communications with back-of-house leadership to ensure timely execution of steps of service.
  • Scheduling and Revenue Management: Produce all weekly front-of-house schedules consistent with staffing models and advance timely for final approval, ensuring the completeness and accuracy of recording all revenues, discounts, and cash control procedures.
  • Communication and Reporting: Communicate punctually and proactively with the Director of Restaurants/Restaurant General Manager on business plans, outlet performance, key associate changes, major asset issues, and any other significant concerns, providing regular and effective updates on the performance of the assets and leadership during weekly 1-1 meetings.
  • Operational Compliance: Assess each operation's compliance to all standard operating procedures in weekly one-on-one meetings with direct reports, assist in solving any operational shortcomings, document findings from outlet inspections, and follow up to ensure that action items are promptly and effectively addressed.
  • Metric Analysis: Critically analyze all metrics, including but not limited to Revinate, financial reports, average check report, quality assurance inspections, mystery shops, and associate turnover, assess actual performance to defined benchmarks, identify variances, and advance corrective action plans when applicable.
  • Emergency Response: Perform emergency response duties as required for this role in the emergency response organizational chart and plan.
Qualifications:
  • Experience: High school diploma/GED required (two-year culinary degree preferred), (7+) years of experience in an executive kitchen position, Forbes 4-Diamond experience required, and demonstrated knowledge of current restaurant industry trends.
  • Skills: Must possess culinary creativity, good leadership and organizational skills, proficiency in Word and Excel, strong knowledge of local, state, and federal food sanitation regulations, comfortable providing direction and supervision to kitchen staff, and ability to work weekends, evening hours, and holidays.

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