Job details
As Executive Chef, you are the most senior leader of the Culinary department, responsible for the day to day operations and strategic direction of our luxury resort's culinary offerings. Reporting to the Director of Food and Beverage, you will lead a talented team of food & beverage professionals in a luxury resort environment while fostering a culture of excellence. What you will be doing:
- Oversee all culinary operations for the resort, including but not limited to Banquets/Catering, Brown's Beach House, Hale Kai, Brown's Deli, Orchid Court, Binchotan, Luana Lounge, In Room Dining, Stewarding and Colleague Cafeteria.
- Deliver a strong and accessible leadership presence to drive engagement within the Culinary, Stewarding, and the larger F&B team.
- Continue to adapt F&B concepts to be in line with our positioning, investment plans, and competitive set.
- Liaise with sales and conference services and catering to create memorable cuisine that truly impacts the guest experience.
- Participate in sales and public relations initiatives to maximize F&B and resort positioning and performance.
- Implement financial strategies to maximize F&B performance.
- Ensure high quality of food preparation and presentation.
- Responsible for food safety in kitchens in line with local and Environment Health Consultancy (EHC) standards.
- Responsible for adherence and implementation of sustainability practices within culinary operations.
- Oversee the selection, training, development, and career growth of Culinary leaders.
- Assist in the preparation of the annual strategic plan and achieve the goals and targets therein.
- Collaborate with other departments, leaders, colleagues, and community to contribute to the overall luxury operation of the hotel.
- 10+ years in resorts and/or restaurants with high volume and luxury experience strongly preferred.
- Previous Executive Chef experience is preferred.
- Culinary or college/university degree preferred.
- Inspired culinarian with a passion for food.
- Savvy financial acumen to ensure peak performance, particularly in the areas of food cost and procurement.
- Innovator spirit to drive change/quest to be the best.
- On trend and creative menu development.
- Experience in CapEx projects especially related to repositioning of restaurants and concepts and large-scale kitchen refurbishment.
- Strong communicator verbal and written.
- Experience with media print and broadcast.
- Natural leader to keep the team engaged and focused.
- Organized with solid time management skills.
- Team player with a collaborative approach.
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