Property Executive Chef- The Wigwam

Responsibilities

Create menus reflecting seasonal availability based on restaurant concept, and food & beverage merchandising programs for grab & go or other food retail elements; Analyze menus and procedures to improve profit and quality; Make changes based on guest needs, hotel guest mix, and industry trends; Develop daily, seasonal, and special event menus to enhance guest experience; Forecast purchases and maintain food cost to align with budget; Lead safety, efficiency, and sanitary production; Develop purchase specifications for all food products and related items, ensuring order guides and food inspection/receiving standards are met; Monitor all activities of Stewarding department and personnel; Enhance skills of team by designing training and development plans; Work closely with culinary team to provide demonstrations/examples of quality food and recipe standards; Create an amenity program that reflects the hotel and its environment; Lead culture where all employees feel empowered to assist guests; Maintain clear communication with General Manager, Director of Food and Beverage, and Human Resources; Partner with Corporate Chef to drive programs ensuring centralization and consistency

Requirements

ACF certified "Executive Chef", or culinary degree from a recognized institute of culinary arts; Eight to ten years of experience as an Executive Chef at a reputable hotels or resorts; Extensive menu development and menu costing experience; Five + years of experience in multi-outlet food production management; Outstanding communication skills, delegation, and abilities to have a vision for the culinary team; A hands-on working position with in-depth knowledge and skill in all aspects of food production to ensure proper training; Be a mentor and a coach to maintain employee retention