Executive Chef Hotel
Company: Horseshoe Bay Resort
Location: Bend
Posted on: June 25, 2022
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Job Description:
Horseshoe Bay Resort, a 4-Diamond luxury lake and golf resort
outside of Austin in the Texas Hill Country, is looking for a
dynamic and engaging Executive Chef to lead our unique Culinary
offerings.Help us tell the Culinary story through your exceptional
cuisine and hands-on leadership in a $20M F & B operation. Home to
over 80,000 square feet of indoor and spectacular outdoor meeting
space, HSBR features a diverse line up of F & B experiences, from
our own Food Truck to our special occasion upscale white tablecloth
restaurant. And, we are opening a 270-seat Member Clubhouse
Restaurant, Pool Bar and Grill, and special event center in
2020!Definition: The Executive Chef manages all kitchen operations
and staff on a daily basis to ensure a consistent, high quality
food product. Areas of responsibility comprise of overseeing all
food preparation areas including Banquets, Room Service,
Restaurants, Bar & Grill and Associate Cafeteria, as well as
assuming budgetary responsibility for Culinary services. As a
department head, directs and works with resort management team and
resort associates to successfully execute all kitchen operations;
strives to continually improve guest and associate satisfaction and
maximize the financial performance in areas of
responsibility.General Duties:The Executive Chef leads a very large
and diverse workforce, he/she plans, organizes, executes all
Culinary operations throughout the resort. Plans strategic menus
through Menu Engineering, including consistent plating guides and
costed recipes in conjunction with profit goals, guest feedback,
and the theme of the food experience Well-versed in purchasing
procedures and vendor negotiations. Familiar with Group Purchasing
Organizations to realize potential savings and efficiencies such as
Avendra Demonstrates exceptional financial acumen with strong food
cost controls, labor management, ability to interpret financial
statements to forecast and schedule accurately, and order
appropriately A fanatic about consistent food safety and sanitation
standards. Serve Safe Certified. Holds staff and self to
uncompromising standards, believes the cleanliness of the kitchen
is a direct reflection on the operation. Conducts regular kitchen
walkthroughs and line checks. A fanatic about consistent food
safety and sanitation standards. Serve Safe Certified. Holds staff
and self to uncompromising standards, believes the cleanliness of
the kitchen is a direct reflection on the operation. Conducts
regular kitchen walkthroughs and line checks. Proficient at
interpreting various computer platforms, including Payroll
(UltiPro), Budget/Forecasts (Profit Sage), Purchasing
(Birchstreet), Excel, Word, Google Docs, Guest Surveys (Medallia)
Demonstrates strong interpersonal and communication skills to lead,
support, coach others. Must be able to build relationships with
Members, Guests, Peers, and Associates. Puts We first, not Me
first! Actively involved in recruiting, hiring, and training of all
Culinary personnel. Prior experience with J-1 Visa and/or H2B
employee programs is helpful. Works tirelessly on employee
retention by building a positive, supportive culture and
environment balancing extremely high standards and accountability
with personal recognition and appreciation. Anticipates business
trends and fluctuations and plans accordingly to maximize
productivity and minimize waste Communicates the importance of
safety procedures and processes; ensuring associates understanding
and consistency of working safely Must be detail oriented and
insist on exceptional food quality, presentation, associate
grooming, and kitchen cleanliness as a direct reflection of
personal standards Reviews staffing levels to ensure that guest
service, operational needs and financial objectives are met.
Ensures all associates understand and comply with loss prevention
policies to prevent accidents and control costs. Employment
standards: Demonstrating Leadership - Utilizing interpersonal and
communication skills to lead, influence, and encourage others;
advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example. Exceeding Customer
Expectations - Providing services that are above and beyond for
customer satisfaction and retention. Developing and Building Teams
- Encouraging and building mutual trust, respect, and cooperation
among team members. Achieving/Exceeding Goals - Achieving and
exceeding goals including performance goals, budget goals, team
goals, etc. Coaching and Developing Others - Identifying the
developmental needs of others and coaching, mentoring, or otherwise
helping others to improve their knowledge or skills. Communicating
with Supervisors, Peers, or Subordinates - Providing information to
supervisors, co-workers, and subordinates by telephone, in written
form, e-mail, or in person. Improving Service - Improving service
by communicating and assisting individuals to understand guest
needs, providing guidance, feedback, and individual coaching when
needed. Managing Control Procedures for Purchasing/Receiving areas
- Developing and implementing guidelines and control procedures for
purchasing and receiving areas. Guiding, Directing, and Motivating
Subordinates - Providing guidance and direction to subordinates,
including setting performance standards and monitoring performance.
Supervising Associates - Supervising and managing associates.
Managing all day-to-day operations. Understanding associate
positions well enough to perform duties in associates' absence.
Modeling Appropriate Behaviors - Serving as a role model to
demonstrate appropriate behaviors. Making Decisions and Solving
Problems - Analyzing information and evaluating results to choose
the best solution and solve problems. Communicating, Monitoring,
and Ensuring Safety Standards - Communicating the importance of
safety procedures, detailing procedure codes, ensuring associate
understanding of safety codes, monitoring processes and procedures
related to safety. Managing Daily Operations of the Area or
Department - Managing day-to-day operations, ensuring the quality,
standards and meeting the expectations of the customers on a daily
basis. Training and Teaching Others - Identifying the educational
needs of others, developing formal educational or training programs
or classes, and teaching or instructing others. Education and
ExperienceHigh school diploma or GED; 6 years experience in the
culinary, food and beverage, or related professional area.OR2-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.Skills
and Knowledge Food Production and Presentation - Knowledge of
techniques and equipment for preparing and presenting food products
(both plant and animal) for consumption, including storage/handling
techniques and sanitation standards. Cooking - Ability to prepare
and present meals utilizing culinary principles, standards,
techniques and equipment (e.g., grilling, saut ing, broiling,
baking, using decorative food displays, following recipes).
Management of Financial Resources - Determining how money will be
spent to get the work done, and accounting for these expenditures.
Oral Comprehension - The ability to listen to and understand
information and ideas presented through spoken words and sentences.
Reading Comprehension - Understanding written sentences and
paragraphs in work related documents. Writing - Communicating
effectively in writing as appropriate for the needs of the
audience. Mathematics - Using mathematics to solve problems.
Management of Material Resources - Obtaining and seeing to the
appropriate use of equipment, facilities, and materials needed to
do certain work. Number Facility - The ability to add, subtract,
multiply, or divide quickly and correctly. Administration and
Management - Knowledge of business and management principles
involved in strategic planning, resource allocation, human
resources modeling, leadership technique, production methods, and
coordination of people and resources. Purchasing and Materials
Management - Knowledge of practices and procedures needed to
maintain material, equipment and supplies; including vendor
identification and contract negotiation, supply requisition and
purchasing, and inventory control (e.g., accounting and budgeting).
Analytical/Critical Thinking - The ability to gather and organize
information using a logical and systematic process; recognize
patterns and relationships in complex data; examine data to
identify implications, problems and draw appropriate conclusions;
generate alternative solutions to problems; evaluate strengths,
weaknesses and consequences of alternative solutions and approaches
to solving problems. Economics and Accounting - Knowledge of
economic and accounting principles and practices, P&L
statements, operating budgets, forecasting and scheduling, and the
reporting of financial data. Customer and Personal Service -
Knowledge of principles and processes for providing customer and
personal services. This includes customer needs assessment, meeting
quality standards for services, and evaluation of customer
satisfaction. Equipment Selection - Determining the kind of tools
and equipment needed to do a job. Management Competencies
Adaptability - Ability to effectively adjust to major changes in
work tasks or the work environment. Applied Business Knowledge -
Understands market dynamics, enterprise level objectives, financial
metrics, and important aspects of Marriott's business; skilled at
using business knowledge to anticipate opportunities and risks.
Building a Successful Team - Skilled at building a cohesive team
and facilitating goal accomplishment. Building Strategic Working
Relationships - Skilled at developing and using collaborative
relationships to facilitate the accomplishment of work goals.
Building Trust - Ability to interact with others in an honest, fair
and respectful way; giving others confidence in one's intentions
and those of the organization. Communication - Skilled at clearly
conveying information and ideas through a variety of media;
engaging the audience and helping them understand and retain the
message. High Work Standards - Sets high standards of performance
for self and others; assumes responsibility and accountability for
successfully completing assignments or tasks. Leading Through
Vision and Values - Keeps Marriott's values and business strategy
at the forefront of decision making and actions. Planning and
Organizing - Skilled at establishing courses of action for self and
others to ensure work is completed efficiently. Strategic Decision
Making - Ability to gather and organize information relevant to a
long-range goal or vision, develop alternative strategies, and
execute a course of action to carry out strategy. Equal Opportunity
Employer/Protected Veterans/Individuals with DisabilitiesThe
contractor will not discharge or in any other manner discriminate
against employees or applicants because they have inquired about,
discussed, or disclosed their own pay or the pay of another
employee or applicant. However, employees who have access to the
compensation information of other employees or applicants as a part
of their essential job functions cannot disclose the pay of other
employees or applicants to individuals who do not otherwise have
access to compensation information, unless the disclosure is (a) in
response to a formal complaint or charge, (b) in furtherance of an
investigation, proceeding, hearing, or action, including an
investigation conducted by the employer, or (c) consistent with the
contractor s legal duty to furnish information. 41 CFR 60-1.35(c)
Source: Crescent Hotels & Resorts
Keywords: Horseshoe Bay Resort, Cedar Park , Executive Chef Hotel, Hospitality & Tourism , Bend, Texas
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