St. Joe Club & Resorts

Executive Chef

US-FL-WaterSound
1 month ago(12/18/2017 11:26 AM)
Job ID
2017-2546
# of Openings
1
Beach Club at WaterSound
Category
Culinary

Overview

Position Type: Exempt
Position Status: Full Time
Availability: Open. Must be available to work weekends and holidays.
Earliest Start Date: January 2018

 

Direct and oversee all aspects of food preparation, production and control for all food and banquet operations at St. Joe Club & Resorts' property, the Beach Club at WaterSound

Responsibilities

  • Serve as a consistent role model for the entire culinary team demonstrating professionalism in all situations, ethical decision making and ensuring equal treatment of all employees.  Serve as a mentor to culinary staff by providing experience and guidance to those who desire to grow in their careers.
  • Provide the strategic direction for all Food and Beverage operational departments of the property to include Restaurants, Banquets, Bar, Kitchen, Staff and Food & Beverage control.
  • Direct and coordinate the Food & Beverage operations of the company to ensure:
    • Maximum profits, at the highest standard of service and quality, including food production, equipment use and control, banquet service, beverage service, restaurant service and food and beverage purchasing.
    • Cleanliness of all food and beverage facilities including the restaurants, lounge areas, banquet rooms, food storage rooms and kitchens.
  • Manage the team to improve operational areas in respect to standards, revenues, cost control, guest and employee satisfaction.
  • Responsible for enhancing and ensuring consistency with the food product that is presented to guests.  Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.  Recommend changes to the food product.  Use market research to develop new products.
  • Develop and implement new methods, techniques, procedures and technologies to achieve higher levels of technical competence, greater cost efficiencies and increased market share.
  • Maintain a competent and motivated staff by implementing effective team member selection, training and development, and retention programs which maximize productivity, facilitate growth in their chosen career path and with St. Joe Club & Resorts.  Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
  • Control the elements that determine profit and loss.  Responsible for all major operating expenses.  Set margins and manage the business against projections.  Make decisions that relate to profit and loss.  Responsible for the financial management of the operation.
  • Give direction and be responsible for the implementation of plans.  Monitor effectiveness and introduce changes in response to the marketplace.  Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.

 

Supportive Functions:

  • Leadership of Culinary operational management team for the property.  This includes the recruitment and selection, performance management, employee development and motivation, and counseling/disciplinary issues.
  • Train Managers in all aspects of Financial Reporting
  • Work closely with the property's leadership team to maintain or reduce the food cost percentage and beverage cost percentages in line with budgetary requirements.
  • To work with the club management team to develop new business opportunities within the company and to continually work on improving current operations to ensure they exceed the company and guest expectations.

Qualifications

Job Knowledge, Skills and Abilities

  • Able to speak, read, write and understand the English language
  • Must be able to read and write to facilitate the communication process
  • Requires good communication skills, both verbal and written
  • Able to complete basic computations
  • Able to operate and complete tasks on the computer
  • Knowledge of computer accounting programs, math skills, as well as budgetary analysis capabilities required
  • Extensive knowledge of menu development, insight into marketing, cost and wage control.
  • Thorough knowledge of food products, standard recipes, and proper preparation.
  • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
  • Ability to supervise large staff and accomplish goals on a timely basis.
  • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Corporate Executive Chef.
  • Thorough understanding of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues.

 

General Skills/Qualifications

  • Bachelor’s degree in culinary arts is required
  • Four years experience as an Executive Chef in a luxury resort or hotel or private Club
  • Experience in menu creation and new dish development

 

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