Property Name
The Shore Club
Job Title
Executive Chef
Location
Florida-Miami
Company Name
City
Miami
Management Position
Yes
Accommodation
No
Industry
Hotel/Resort
Position Categories
Sales
CORPORATE OVERVIEW
Morgans HoteI Group is proud to be a perpetual pioneer in the hospitality industry. Founded in New York City in 1984, Morgans is recognized worldwide as the originator of the boutique hotel concept. By constantly refining basic ideas and always striving to reinvent the hotel experience, Morgans Hotel Group has created a number of breakthrough concepts that have revolutionized the industry. With twelve properties in its worldwide portfolio, Morgans is a market-leader that is poised for growth. Our design-driven approach to reinventing the traditional hotel space has made Morgans a sought after brand for guests and owners alike. Join our trend-setting team of top operators whose driving purpose is to create engaging and dynamic guest experiences for all who enter!
JOB DESCRIPTION
Job Purpose:
Under the general guidance of the Director of Food and Beverage, responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable Food and Beverage operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Duties & Functions:
* Ensure the food product that is presented to guests is enhanced. 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
* Maintain the quality of food product and ensure consistency in food delivery and standards. Ensure guest satisfaction score goals are achieved and/or exceeded
* Provide support of a specialist nature to the Executive Committee, particularly to the Director of Food and Beverage and the Food and Beverage Manager. Work in support of team goals and measures effectiveness through the Food and Beverage profit and service performance of the hotel
* Select, train and develop personnel within the department. Able to exercise hire, discipline, personnel performance reviews and termination of employment discretion within Morgans Hotel Group policies
* 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 leadership and 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
* Consult with the Director, Catering/Convention Services, Director of Sales & Marketing and Outlet Managers on a weekly basis as well as with other departments as necessary
* Participate in long range planning. Lead, support and make recommendations for ongoing hotel programs with continuous improvement in networking
* Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans
* Design and implement employee cafeteria rotating menu and oversee cafeteria operations, if applicable
Specific Job Knowledge & Skills:
* High School Diploma or equivalent required, College Degree in Business, Hospitality, or Related field preferred
* Minimum three to five years of management experience in an accredited restaurant or hotel
* Must obtain any government required licenses, certificates or permits
* Must have knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations
* For Union properties only: Must possess a minimum of three (3)to five (5) years Hotel and/or Food and Beverage operational experience in a Union environment. Must have strong and proven knowledge and practice of Hotel Collective Bargaining Agreements (will be subject to a skill test during interview process)
* One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel
* Enter and locate work related information using computers and/or point of sale systems
* Possess a gracious, friendly, and fun demeanor
* Ability to multitask, work in a fast paced environment and have a high level attention to detail
* Strong verbal and written communication skills in English
* Maintain positive and productive working relationships with other employees and departments
* Ability to work independently and to partner with others to promote an environment of teamwork
Physical Abilities:
* Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
* Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
* Stand, sit, or walk for an extended period of time or for an entire work shift
* Reach overhead and below the knees, including bending, twisting, pulling, and stooping
Under the general guidance of the Director of Food and Beverage, responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable Food and Beverage operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Duties & Functions:
* Ensure the food product that is presented to guests is enhanced. 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
* Maintain the quality of food product and ensure consistency in food delivery and standards. Ensure guest satisfaction score goals are achieved and/or exceeded
* Provide support of a specialist nature to the Executive Committee, particularly to the Director of Food and Beverage and the Food and Beverage Manager. Work in support of team goals and measures effectiveness through the Food and Beverage profit and service performance of the hotel
* Select, train and develop personnel within the department. Able to exercise hire, discipline, personnel performance reviews and termination of employment discretion within Morgans Hotel Group policies
* 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 leadership and 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
* Consult with the Director, Catering/Convention Services, Director of Sales & Marketing and Outlet Managers on a weekly basis as well as with other departments as necessary
* Participate in long range planning. Lead, support and make recommendations for ongoing hotel programs with continuous improvement in networking
* Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans
* Design and implement employee cafeteria rotating menu and oversee cafeteria operations, if applicable
Specific Job Knowledge & Skills:
* High School Diploma or equivalent required, College Degree in Business, Hospitality, or Related field preferred
* Minimum three to five years of management experience in an accredited restaurant or hotel
* Must obtain any government required licenses, certificates or permits
* Must have knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations
* For Union properties only: Must possess a minimum of three (3)to five (5) years Hotel and/or Food and Beverage operational experience in a Union environment. Must have strong and proven knowledge and practice of Hotel Collective Bargaining Agreements (will be subject to a skill test during interview process)
* One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel
* Enter and locate work related information using computers and/or point of sale systems
* Possess a gracious, friendly, and fun demeanor
* Ability to multitask, work in a fast paced environment and have a high level attention to detail
* Strong verbal and written communication skills in English
* Maintain positive and productive working relationships with other employees and departments
* Ability to work independently and to partner with others to promote an environment of teamwork
Physical Abilities:
* Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
* Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
* Stand, sit, or walk for an extended period of time or for an entire work shift
* Reach overhead and below the knees, including bending, twisting, pulling, and stooping
JOB REQUIREMENTS
See Job Description
