Executive Chef (ONE GT, Grand Cayman)

Core Responsibilities:

• Strategic Leadership
  • Develop and implement the hotel’s Culinary strategy aligned with overall business goals.
  • Drive revenue growth and profitability across all F&B outlets.
  • Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
  • Ensure safe food handling protocols are followed at all times.
  • Focusing especially on timing, portions, food quality and sanitation/cleanliness.
• Operational Management
  • Oversee daily operations of all culinary departments
  • Ensure consistent high standards of food production
  • Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
  • Efficiently supervise, guide and train all management level associates in the culinary discipline, ensuring management is covering all hours of every shift to ensure constant supervision of each kitchen
  • Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
• Financial Oversight
  • Manage departmental budgets, forecasts, and cost controls.
  • Monitor P&L performance and implement corrective actions when needed.
  • Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.
  • Drive financials through creation of menus, specials and promotions, as well as maintenance or decrease in food cost and awareness and adherence to staffing levels throughout the Kitchen areas of the hotel.
• Team Leadership & Development
  • Recruit, train, and lead a high-performing culinary team
  • Foster a culture of continuous improvement, service excellence, and employee engagement.
  • Coach and counsel associates, including managers
  • Work in a cooperative and friendly manner with fellow associates.
  • Practice a culture of guest service in all you do; promote courtesy, good will and a positive attitude in each and every encounter.
• Guest Experience & Service Quality
  • Maintain superior guest service standards.
  • Anticipate guest needs, respond promptly and acknowledge all guests, maintaining positive guest relations at all times. Resolve guest complaints, ensuring guest satisfaction in each interaction.  Coordinate culinary requirements for special programs, functions and incentives to improve guest service.
• Menu & Concept Development
  • Collaborate with FOH F&B management on menu innovation, pricing, and presentation.
  • Stay ahead of trends and implement fresh concepts to attract and retain guests.
• Health & Safety Compliance
  • Ensure all food safety, hygiene regulations are strictly followed.
  • Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
• Vendor & Inventory Management
  • Oversee procurement, inventory control, and vendor relationships.
  • Ensure quality and cost efficiency of products.
• Marketing & Promotions
  • Partner with marketing to develop promotions, special events, and F&B campaigns.
  • Actively work with the Sales and Marketing team, to promote the outlet brand identities and awareness, as well as drive promoting special events and features.
• Collaboration
  • Work closely with other departments (Sales, Banquets, FOH, etc.) to support cross-functional goals and events.
  • Act in concert with hotel management team and property General Manager, including in monthly meetings, property MOD programs, weekly staff meetings, monthly inventories.
  • Perform any reasonable request as assigned or directed by management.

Qualifications

Knowledge, Skills and Abilities: