Executive Chef
Belmond, United States
Job Description
El Encanto, a luxury hotel, has been meticulously restored to capture all the romance and glamour that endeared it to both the local Santa Barbara community and visitors alike. Ninety-two quintessential, California-styled suites and bungalows dot the lush, terraced grounds featuring seven-acres of gloriously landscaped gardens with sweeping views of Santa Barbara and the Pacific Ocean. Original architectural features have been lovingly restored, including the historic, trellis-lined Arbor and Lily Pond. Modern additions to the expansive outdoor zero-edge pool and a new beautifully appointed boutique spa enhance the journey for today’s luxury-seeking guest.
We are seeking a dynamic Executive Chef to be responsible for overall operational management of entire culinary and personnel of kitchen staff. This exceptional leader will promote Mission Statement, product and service standards, and marketing goals of Belmond El Encanto.
Main duties and responsibilities include to plan, organize, direct, and control the following facets of the food and beverage department:
DEPARTMENTAL ORGANIZATION:
- Entire food
- Ordering
- Handling kitchen receiving, storage, rotation, utilization
- Preparation
- Development of food related Standards of Procedures.
- Write all food product purchasing specifications.
PERSONNEL
- Hiring
- Employee Training, Review, and Development
- Enforcement of job descriptions
- Direct Subordinate annual performance review
- Staff morale and safety training
- Scheduling
QUALITY CONTROL:
- Highest standards of food product and kitchen sanitation, storage, and handling procedures.
- Food product quality, nutritional, and portion control standards.
- Technical culinary food production and service standards.
- Standardization (by department and product position) of: all menu and food production recipes, and finished product specifications.
- Conduct menu tastings.
OPERATIONS:
- Full Banquet and Outlet menu development (including wine pairing) with product presentation specifications:
- Banquet / Catering
- Employee Cafeteria
- Hospitality Food Amenities
- Holiday, Promotional and Staff Event Menus
- Restaurant
- Bar/Lobby Lounge
- Pool Bar
- In-Room Dining
- High Tea
- Stewarding
- Review and approve weekly labor scheduling
- Staff meetings and daily line and product briefings
- Equipment Maintenance
- Operational Troubleshooting and Problem Solving
- Banquets
FINANCIAL/ADMINISTRATION
- Budgetary forecasting and analysis
- Food and Kitchen Staff Labor Costs
- Computation of all Recipe Costs
- Complete Management Project and Report Assignments
SUPERVISORY RESPONSIBILITIES:
- Manages 2 primary subordinates supervisors: Sous Chef, and Pastry Supervisor. Is responsible for the overall direction, coordination, an evaluation of these units. Also directly supervises non-supervisory employee Dining Room Cooks/Attendants.
- Act as culinary ambassador for Belmond El Encanto and participate in associated marketing and media activities.
- Use utilities and resources in a responsible manner to control wastage.
- Communicate relevant information to the department, your line manager and across departments, as appropriate.
- Comply with safe working practices, Health and Safety policy and ensure accidents/defects are reported immediately.
- Attend learning and development courses and complete eLearning modules, as required.
- Demonstrate and be a role model of Belmond’s core values of Care, Confidence, Curiosity and Community.
Requirements
- Requires a Bachelor's degree in culinary arts, hotel management, business or a relevant field of work, or an equivalent combination of education and work-related experience. Minimum three years of culinary experience in a similar position with a luxury 5-star property.
- Demonstrated experience in organizing, planning and executing from conception through implementation
- Must be able to perform job functions with attention to detail, speed and accuracy, and evaluate and select among alternative courses of action
- Must work well in stressful high-pressure situations and maintain composure and objectivity
- Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
- Be a clear thinker, remaining calm and resolving problems using good judgment
- Understand guest service needs, and be effective at listening to understanding clarifying and resolving the concerns and issues r