Resort Outlet Chef

Overview

Resort Outlet Chef:
This position is responsible for the overall budget and leadership of the culinary staff for the multiple venues providing the strategy, direction and oversight of all back-of-the-house operations, menu development and foods served in all restaurants, banquets, room service, lounges, The Estate at Kingsmill, offsite locations and employee cafeteria.

• Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas.
• Coordinate all training activities for kitchen, bakery and other production and service employees including the identification and analysis of training needs and the design and implementation of programs to address those deficiencies.
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications of product, recipe tasting and menu development.
• Oversees purchasing and storage of food products for the property
• Ensures the cleanliness and quality of all kitchen areas follow health and safety regulations governing food service
• Responds to inquiries and is the point of contact for the Health Department
• Interviews, selects, trains, coaches, evaluates and promotes all back-of-the-house Food and Beverage employees
• Oversees scheduling, labor cost and food cost for direct reports
• Oversees apprenticeship and externship programs
• Provides management with Food and Beverage reports
• Addresses employee relations issues utilizing Human Resources as necessary
• Works with Event Management, front-of-the-house managers and other departments to ensure outstanding guest service
• Oversees monthly inventory and high value inventory control minimizing food waste through rotating products
• Supports the Company’s “healthy and sustainable foods” initiatives
• Stays current in the culinary field and trains chefs and other kitchen staff; assists direct reports in hiring, training and evaluation of all kitchen staff
• Prepares budget based on developing accurate daily forecast of meals to be served; keeps the GM and Accounting Manager updated regarding fluctuations from anticipated business levels
• Prepares and oversees the preparation of special meals for VIP guests; fills in as chef as needed
• Serves as the property Safety Coordinator for all Food and Beverage back-of-the-house employees
• Performs other duties as assigned

• Possess professional appearance as a property leader
• Ability to teach cooking to others
• Ability to develop department strategies and manage a complicated budgeting and forecasting process and manage day-to-day food expenses and labor to company standards
• Ability to design recipes and menus appropriate to different Food and Beverage outlets
• Ability to stand for 8-10 hours in a hot environment
• Ability to lift, push, pull and carry a minimum of 25 pounds
• Knowledge in Health Department requirements for maintaining thorough cleanliness and sanitation of work areas
• Extensive knowledge of a variety of different types of cuisine
• Must have excellent written and oral communication skills
• Associates degree in Culinary Arts or equivalent work experience in a professional kitchen
• VA Food Handler Card or be able to obtain within 30 days of hire
• 5+ years’ experience as Executive Sous Chef or as an Executive Chef at a restaurant or small property
• Previous experience managing multiple kitchens as well as managing kitchen for large banquet operations
• Ability to work days, nights, weekends, holidays