Corporate Overview
Destination Hotels & Resorts fosters a creative, entrepreneurial and energetic work environment where people come to work and have the opportunity to make personal contributions to the business in which they work. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the organization, while accepting full responsibility and accountability. Your role will be integral to the success of meeting our clients' expectations and the continued growth of the company. We strive to create a work place culture that values family, work life balance, and community. We help develop our associates and provide support for them to be professionally successful and to have future growth opportunities predicated on that success.
We provide the framework and structure you would expect from an industry leading hospitality operator and balance it with a sense of entrepreneurial spirit that defines who we are - freedom from rigid structure, the ability to think without boundaries, a sense of ownership and access to the most sophisticated tools in an environment that is built for success. We seek talented leaders who think independently, are prepared to move beyond implementing someone else's plan and are ready to create their own.
Job Description
The Executive Chef is responsible for directing and over-seeing the entire food service operations, throughout the property. Provide the optimal service possible while operating within predetermined budgetary guidelines and/or limitations. This position is responsible for providing overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems. The Executive Chef will promote and facilitate an interactive leadership role for the established culinary departments. The Executive Chef will focus on supervising and supporting the day to day activities in all kitchens by delegating authority, assigning and prioritizing activities and monitoring operating standards. The Executive Chef will be effectively engaged in the communities; successfully promoting the restaurants and other F&B offerings.
ESSENTIAL JOB FUNCTIONS
· Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
· Devise innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering and themed/special events.
· Formulates and implements procedural guidelines, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor and operating expenses' cost controls.
· Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
· Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
· Collaborates with Purchasing in identifying and sourcing required products.
· Develops standards, processes and tools to assist in delivering consistent culinary products at both properties.
· Guides and supports culinary team in the implementation and adherence of company standards, processes & systems.
· Monitors guests, partners and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
· In partnership with the Food & Beverage management; develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.
· Collaborates with operational leaders in the on-going execution of the company's culinary operations.
· Ensures the accurate maintenance of the menu and recipe database.
· Provides on-going support and leadership in companies efforts to remain above and beyond compliance with all compliance related standards and procedures.
· Directly responsible for the financial performance of related departments including food and beverage. Collaborates with the Director of Food and Beverage operations and property Operations in the management of the resort maintenance budget.
· Act as a liaison between the community and the operation.
· Performs related duties as required.
Highlights:
· Budget Food Revenue : $9.6m ($2.5m catering; $3.5m group; $3.6m outlets)
· 6 unique and diverse Food and Beverage outlets (In Room Dining, On The Potomac, Riverside Hearth, Poolside Café, Stonewalls Tavern, The Club House)
· Experience in menu creation and menu diversity
· Menu rotation to ensure quality, consistency and variety
· Creativity and execution are to be run hand-in-hand
· Team work - lead both culinary team and service team
· Meet and greet clients/guests - guest impact and service is crucial