EXECUTIVE CHEF

Primary Objective of Position

Plans and directs the overall kitchen operations including staff and ensuring the quality of food items.

Essential Functions

• Develop and plan menus with Senior Leadership.
• Must stay current with trends in the industry.
• Relies on experience and judgment to plan and accomplish goals.
• Hire, train, supervise and evaluate staff.
• Maintain the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery.
• Supervising activities of all kitchen staff, including sous chefs, cooks, and dishwashers
• Scheduling all kitchen staff
• Create costed recopies for all culinary offerings.
• Ensuring all food costs percentages are respected by correctly costed recipes.
• Control and eliminate any unnecessary food wastage.
• Ensure the correct usage and maintenance of all kitchen equipment.
• Control consistency of recipes with regards to presentation and quantities
• Be accessible and responsive to any questions or concerns regarding culinary issues.
• Ensuring the Joia Beach standards with regards to signature dishes.
• Participating in management meetings whenever necessary.
• Create specials and special menus when needed.
• Collaborate with the events team to design menus for corporate events, ensuring that food quality and presentation meet client expectations.
• Working with Marketing PR and Operations departments to enhance and execute promoted offerings and culinary programing.
• Managing the ordering, purchasing, and inventory of all food related products from approved vendors.
• Ensuring appropriate health and safety standards and food safe practices are followed and implemented.
• Carrying out performance management of kitchen staff.
• Be active in recipe research and development.
• Monitoring the development of apprentices.

Physical Demands

• This position requires long hours of standing, walking, bending, and squatting.
• It is a must that this person is physically able to lift and carry up to 20 pounds or more.
• This position may require you to work in adverse weather conditions like rain, cold and the summer heat.

Qualifications

• Formal training from an accredited Culinary Institute with 7 years’ experience.
• Familiar with a variety of field concepts, practices, and procedures.
• Excellent communication skills.
• Experience in a high-volume restaurant environment.
• Be up to date on current global culinary trends and implement trends accordingly.
• Ability to work in a fast-paced environment and deal with high-pressure situations.
• Excellent communication skills.
• Bilingual.
• Good decision-making and organizational skills.
• Ability to create and cost menus and specials using excel.
• Capable of creating basic Excel and Word documents whenever needed.
• Ability to manage food and labor costs to meet targets.
• A solid understanding of employment standards and regulations.
• Proficient in health & safety and food safe rules and regulations.
• Assume the role of liaison between all floor operations and kitchen.
• Supervise the preparation and cooking of various food items.
• Develop and implement creative menu items within the Joia Beach culinary concept.
• Plan, coordinate and implement culinary offerings for special events and private functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring.