Executive Chef

Description

THE JOB:

The Executive Chef is responsible for directing and overseeing all culinary operations for the hotel including planning, preparation, production, food quality, and food presentation. Delivers outstanding guest service and financial profitability. Ensures compliance with all safety and sanitation standards and regulations. Provides guidance and direction to ensure overall departmental success. Manages subordinate managers, supervisors/lead personnel who supervise team members in the assigned culinary areas. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Responsible for planning department goals and directing team members to achieve results. Monitors day-to-day culinary operations to ensure standards of product quality, presentation and service exceed guest expectations and meet or exceed property standards. Takes corrective action as needed. Achieves budgeted revenues, controls expenses and maximizes profitability within assigned areas. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Makes decisions and takes action based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability. Ensures guests receive outstanding, consistent, exceptional food by circulating through each preparation, banquet or dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints. Plans and manages the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Interacts with guests to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly. Works with Food & Beverage managers to create and implement new menus and individual menu items based on current food trends and regional tastes. Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards. Performs general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management, and meeting participation and facilitation.

YOU:

To be successful in this position, we're looking for an amazing people connector, who thrives on creating experiences and problem-solving. This role as the Executive Chef requires skills such as patience, empathy, and a desire to provide excellent service for our guests.

Our CULTURE:

Estancia La Jolla is a part of Noble House Hotels and Resorts offering a collection of luxury hotels and resorts in the Americas. To provide our guests with exceptional service and the most memorable experiences, we look for team members who share our core values of Passion, Integrity, and Respect. People who best fit Estancia La Jolla are sharp, hardworking team players. We look for candidates with experience in having fun!

The OFFER:

In return, we offer competitive pay, health insurance benefits, Team Member and Family & Friends hotel and restaurant discounts within the Nobel House Hotel & Resorts family, Matching 401k (After 1 year), On-Demand Pay (Earned wage access before payday!)  PTO, Complementary Meals and Parking.  

Requirements

Completion of an approved Culinary Program or Apprenticeship. Associates/Bachelors degree in Culinary Arts preferred.

At least two years of experience with increasing responsibility in culinary management as Chef (or comparable position), responsible for high-quality food production and related food and beverage operations.

Possess solid knowledge of high-quality culinary operations and management, service standards of comparable hotel, guest relations and etiquette. Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.

Knowledge of culinary operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.

Completes requ