Executive Chef

St. Regis Bal Harbour:
Extraordinary settings, discreet recognition and the highest expression of personalization are hallmarks of the St. Regis experience.

The Executive Chef will oversee the entire operation of the kitchen in conjunction with other Departmental Management.  Responsibilities include, but are not limited to, hiring, training, scheduling  and directing all culinary staff; visually inspecting all food product to be served to ensure they all meet the quality standards set out be Departmental and Hotel management; ensure proper receiving and storage of food products so as to comply with health department regulations; and adherence to all cost and quality control procedures. Implement creative menus for special events.
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.

Applicant should also work well under pressure, be organized, flexible and self-motivated.

Please apply online at: www.stregis.jobs/balharbour

                DRUG FREE/EOE/M/F/D/V

Must have at least 7 years Culinary Management experience in a previous luxury hotel. Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.  
Requires good communication skills, both verbal and written.
Must possess basic computational ability.  
Must possess basic computer skills.
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 Director of Food & Beverage.