Culinary Operations Leader
4 weeks ago
Are you a dynamic, enthusiastic, and genuine individual? Join us at Mii amo Spa, where we strive to create remarkable experiences for both our guests and team members. Our environment is fast-paced, collaborative, inclusive, and engaging, all set against one of the most breathtaking backdrops you can imagine.
Position Overview
Core Responsibilities: The Culinary Operations Leader is tasked with delivering comprehensive leadership, innovative development, and quality oversight of the restaurant's culinary functions. This role encompasses directing product ideation, menu design, recipe formulation, cost analysis, concept validation, and product specification development/sourcing, alongside the execution of new menus and ongoing quality assurance initiatives.
Key Responsibilities:
- Support the Executive Chef in all facets of kitchen operations, guest service, and food & beverage excellence.
- Uphold the standards of Relais & Châteaux.
- Ensure compliance with Forbes 5-star standards.
- Provide visionary leadership and management throughout the culinary research and development lifecycle.
- Innovate product offerings for the restaurant, assist in menu updates, and create nightly specials.
- Establish and implement procedural guidelines, policies, and standards for the restaurant, including menu design, product specifications, cleanliness, sanitation, and cost management.
- Monitor industry trends and collaborate with both internal and external partners in culinary research and development.
- Oversee the creation of menus, preparation instructions, cost management, recipe development, and dish specifications.
- Work closely with Supply Chain Management to identify and source necessary products.
- Guide and support the culinary team in adhering to kitchen standards, processes, and systems.
- Evaluate guest, partner, and internal feedback, taking corrective actions to ensure optimal guest satisfaction.
- Maintain accurate records of the menu and recipe database.
- Ensure cleanliness and sanitation of all work areas.
- Assist in managing the on-site garden.
- Develop kitchen staff capabilities, ensuring a multi-skilled team to support guests across the resort.
- Conduct culinary demonstrations in the garden.
- Perform related duties as required.
Reporting Structure: Reports to the Executive Chef
Authority & Responsibilities:
- Maintain high levels of guest service with quality products.
- Uphold the resort's commitment to hospitality.
- Collaborate with all departments to ensure guest service standards are met.
- Communicate effectively with all departments.
- Assist in managing and supervising culinary operations and staff.
Essential Requirements:
A culinary degree or equivalent relevant experience and/or training is preferred. A minimum of 3 years of supervisory experience in hotel/resort culinary/food and beverage operations is desired. Strong organizational skills, excellent written and verbal communication abilities, and the capacity to manage multiple tasks efficiently are essential. Proficiency in computer skills is required. Strong interpersonal skills with guests and team members are crucial. The ability to effectively present information and respond to inquiries from various stakeholders is necessary. Current food handler's certification is mandatory.
Additional Information
Our full-time team members enjoy a range of benefits, including health, vision, dental, and 401(k) plans. Additionally, team members can take advantage of complimentary meals in our Team Member Cafe, free shuttle service, and discounts on accommodations and dining.
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