Exec Chef - Caribbean

EXECUTIVE CHEF FOR A FIVE STAR RESORT IN THE ISLAND
SIX FIGURES FOR THE IDEAL CANDIDATE, COMMENSURATE WITH EXPERIENCE
Job Summary:
Manage, control and direct all aspects of culinary operations, meeting high standards of quality for all food preparation, production and control of all food outlets and banquet facilities. Ensure the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Leads the operations, convention and production teams. Ensures that all kitchens provide nutritious, safe, eye-appealing properly flavored food. Responsible for menu planning, preparation of budget, food and labor costs. Actively involved in the development and training of local talent.

REQUIRED QUALIFICATIONS:
• Minimum 4-year college degree or certification of culinary training or apprenticeship
• Minimum of 5 years experience in senior management role at 5-star hotel, resort, restaurant and resort
• Proven knowledge of food cost control in high-volume environment
• Extensive experience in high-volume banqueting and gourmet restaurants
• International exposure
• Excellent command of the English language
• Experience working all types of kitchen stations
• Food Handler’s Certificate, First Aid and CPR
• Proficient in Microsoft Office and Inventory software

Main Duties and Responsibilities:

Proven, bona-fide, solid previous FIVE STAR EXECUTIVE CHEF of restaurant preferably in a previous five star resort with ability to organize numerous outlets such as Premium, (French, Seafood, Asian and Mediterranean) Specialty Restaurants(over 1,200 covers per day in each outlet) and outdoor establishments. Must be able to supervise and monitor a Professional Butchery Operation, working with yield testing, product identification and have experience in demonstrating portion controlling in Beef, Veal, Pork, Chicken, Game Meat, Exotic Birds and Seafood.

Additional:
• Have the ability to create staffing levels for all establishments to ensure maximum productivity while maintaining labor costs budget. Must be able to frequently assess production levels and make positive change in regards to staffing levels.
• Must be able to carry out the role of Acting VP of Culinary when called upon in the absence of the VP of Culinary.
• Must have the skill level to produce creative, cost effective menus geared toward North American Clientele Must be knowledgeable with the latest trends and stay current with focus on industry publications.
• Must have excellent communication English skills to insure correct communication with staff, upper management, hotel guests, human resources and locals