Executive Chef

Position Purpose: The Executive Chef will under the direction of the General Manager, maintain the quality and culinary experience of the restaurant at designated property. The Executive Chef is an essential support to Heritage Hotels & Resorts in creating unforgettable culinary experiences for guests.

Supervisory Responsibilities: Sous Chef, and kitchen team members

Essential Duties and Functions/Responsibilities/Tasks:

• Work under direction of the General Manager.
•  Work and collaborate closely with the Food and Beverage Manager to ensure seamless operations, menu development, and exceptional dining experiences. 
• Maintain a high level of positive and professional approach with employees, coworkers, and guests.
• Plan and direct food preparation and culinary activities, including estimates of food requirements and food/labor costs.
• Communicate regularly with Sous Chef regarding job assignments and required timeframe for them and their teams for workflow at the property.
• Establish and supervise menus to ensure that maximum standards of service are maintained, while keeping in mind benchmarking of new trends or changes to industry standards made clear by the Regional Executive Chef.
• Perform interview, hire, disciplinary, and termination actions when necessary for team members.
• Set goals for performance that coincide with Heritage's plans and vision for the property.
• Assign, train and direct Sous Chef and the kitchen team members to carry out the basic programs as set up at the property.
• Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of guests and team members.
• Resourcefully solve any issues that arise and seize control of any problematic situation.

Benefits:

• Part-time employees receive: Dental, Vision and 401k!
• Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & 401k!

• Excellent verbal communication and ability to multitask.
• Minimum five (5) years experience in a first class hotel/resort or restaurant.
• Associate degree in culinary arts or equivalent apprenticeship.
• Ability to work on your feet for eight hours or more in a humid kitchen environment.
• Must be able to lift/push/reach for/carry 30+ pounds frequently.
• Ability and willingness to work flexible hours including weekends, holidays and late nights.