Executive Chef

Sheraton Sand Key Resort is a dynamic and innovative organization in the hospitality sector. We pride ourselves on providing exceptional services to our employees and guests. We are seeking a talented and motivated Executive Chef to join our Culinary team. Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., sales. stewarding and purchasing).

Responsibilities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.
• Responsible for areas of compliance to Brand Standard Audits conducted.
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Collaborate with Purchasing and Receiving to maintain food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Ensure food quality control
• Maintains focus on cleanliness to ensure adherence to all pertinent health codes, laws, and brand standards.
• Maintain and organize coolers and storage areas
• Monitor and produce schedules for culinary staff to ensure proper staffing levels within budgeted guidelines.
• Participate in and submit accurate food inventories on monthly basis per the direction of the hotel controller and General Manager. 
• Assist in the monitoring of revenue and expense forecasting for outlet food and banquet departments.
• Assist in the production of menus, food products, order scheduling, and receiving to ensure proper execution of culinary offerings and proper par levels.
• Be familiar with and adhere to company product and food specifications.
• Be a pro-active leader who is constantly looking for new and more effective ways of improving products, service, and profitability
• Provide enriching experiences for Sous Chef and Chef De Cuisine by coaching and teaching them on a regular basis.
• Arrange and/or conduct Monthly Meetings for Culinary Department

Qualifications

• High school diploma or GED; 6 years’ experience in the culinary, food and beverage, or related professional area. OR,
• Prior Executive Chef experience needed
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years’ experience in the culinary, food and beverage, or related professional area.
• Food Safety Manager Certification

Work Environment

• Must be comfortable working in a shared space, with constant noise, without the use of a private office.
• Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Must be able to work safely in a kitchen environment with high temperatures and humidity

Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.