We are seeking an experienced Executive Sous Chef to oversee culinary operations at our luxury hotel and resort property.
As the top-ranking chef, you will lead a talented team across 6 food and beverage outlets including catering and banquets.
You will be responsible for menu development, recipe execution, staff management and ensuring the highest standards of quality, consistency and guest satisfaction across all culinary experiences.
Key ResponsibilitiesDirect day-to-day culinary operations and manage a team of lead and sous chefs
Develop menus utilizing global and regional cuisine techniques that highlight fresh, locally-sourced ingredients
Oversee food production and ensure strict adherence to recipes, portion control and plating standards
Train, coach and mentor culinary team members to maximize productivity, creativity and guest satisfaction
Collaborate with F&B leadership on special events, promotions and market impact menu changes
Drive profitability through budget management, cost control initiatives and upselling opportunities
Uphold the highest standards of food safety, sanitation and workplace organization
Actively engage with guests to understand preferences and identify areas for improvement
Required Skills and QualificationsMinimum 10 years of progressive culinary leadership experience in luxury hotels or resorts
Extensive experience in Caribbean, North American, European and Asian cuisines with a global palate
Proven track record of managing complex culinary operations across multiple outlets
Strong financial and administrative skills including budgeting, purchasing and inventory control
Talent for inspiring creativity while ensuring standardization and consistent quality
ServSafe certification and/or degree in Culinary Arts or Hospitality preferred
Availability to relocate to our tropical island resort location
Ability to build rapport with guests and motivate a large culinary team
Proficiency with menu engineering, recipe creation/revision and food trend analyses
Rigorous focus on food safety, staff management, guest satisfaction and profitability#J-18808-Ljbffr