Executive Chef

Job Description

Job Summary:
The Executive Chef is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of food preparation, service, and presentation. This role involves menu development, managing kitchen staff, maintaining food quality, inventory management, and ensuring compliance with food safety and sanitation regulations. The Executive Chef will work closely with the management team to enhance the overall guest dining experience and innovate culinary offerings, reflecting the resort’s Caribbean charm.

Key Responsibilities:

• Menu Planning & Development:
  Design and innovate seasonal menus that reflect the Caribbean culture, local ingredients, and guest preferences. Incorporate modern culinary trends while maintaining the authenticity of the resort’s cuisine.
• Food Quality & Presentation:
  Ensure all dishes are prepared and presented with the highest quality, paying attention to detail, consistency, and aesthetics to deliver an exceptional guest dining experience.
• Team Leadership:
  Lead, train, and motivate the kitchen team, ensuring that all members work efficiently and collaboratively. Oversee the hiring, scheduling, and performance management of kitchen staff.
• Inventory & Cost Management:
  Manage kitchen inventory, order supplies, and maintain optimal stock levels. Ensure cost-effective sourcing of ingredients, control food costs, and minimize waste without compromising quality.
• Hygiene & Safety Compliance:
  Ensure all food is prepared and stored according to food safety and sanitation standards. Conduct regular inspections to guarantee kitchen cleanliness, food safety practices, and compliance with local health regulations.
• Collaboration with F&B Team:
  Work closely with the Food & Beverage Manager to ensure smooth coordination between the kitchen and dining staff. Collaborate on event menus, special promotions, and guest feedback to continuously improve offerings.
• Budgeting & Financial Management:
  Develop and manage the kitchen budget, keeping track of expenditures, controlling food costs, and ensuring profitability. Analyze sales data to adjust menu offerings and optimize kitchen performance.
• Guest Interaction:
  Engage with guests during special events, cooking demonstrations, or upon request to create a personalized and memorable experience, incorporating feedback into future menus.

Qualifications & Requirements:

• Proven experience (5 years) as an Executive Chef or similar role, preferably in a boutique hotel or luxury resort setting.
• Degree in Culinary Arts or equivalent experience.
• Strong knowledge of food and safety regulations.
• Excellent leadership, communication, and organizational skills.
• Creativity and passion for local and international cuisines.
• Ability to work under pressure and manage multiple priorities.
• Proficient in budgeting, cost control, and inventory management.
• Flexible to work long hours, including weekends and holidays.

Preferred Attributes:

• Experience in Mexican Caribbean cuisine and knowledge of local ingredients.
• Ability to introduce innovative dining concepts while maintaining a high level of guest satisfaction.
• Passion for sustainability and using local, fresh, and organic ingredients where possible.

Compensation:

Competitive salary and benefits package commensurate with experience.