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Executive Chef

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POST DATE 9/18/2016
END DATE 10/8/2016

Sheraton Bay Point Panama City Beach, FL

Company
Sheraton Bay Point
Job Classification
Full Time
Company Ref #
hc.A537AD712EA5F9BF
AJE Ref #
576213316
Location
Panama City Beach, FL
Experience
Entry Level (0 - 2 years)
Job Type
Regular

JOB DESCRIPTION

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Bay Point Resort and Spa is currently undergoing a 30 million dollar renovation and transforming into the Sheraton Bay Point Resort This project will enhance all areas of the resort and completion is targeted for the second quarter of 2016. Located on the beautiful St. Andrews Bay and Grand Lagoon, the resort is just minutes from the Gulf of Mexico and will be the only full-service luxury property in Panama City Beach, Florida. Offering 320 guest rooms, 40,000 sq. ft. of flexible indoor and outdoor event space including a private Bay beach, 3 outdoor pools, seasonal water sport rentals, 4 food and beverage outlets, a full service spa, 2 championship golf courses to include the only Nicklaus designed course in Northwest Florida, 5 clay tennis courts, and our own 49 passenger shuttle boat to the pristine and undeveloped Shell Island with access to the Gulf of Mexico. We are a hidden gem along the Emerald Coast and we invite you to check us out at www.baypointresorts.com. Our property is also among the portfolio of top ranked third-party hotel management company, Crescent Hotels and Resorts, a leader in hospitality management. At Crescent, we are deeply committed to being an employer of choice understanding the direct correlation between highly motivated associates and excellent guest service. These values enable us to provide a competitive edge for our hotels and resorts. The Executive Chef is responsible for coordinating, supervising and directing all aspects of the resorts food production, while maintaining profitable FB operations and high quality products and service levels. Expected to provide training for all staff, meetexceed quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsible for supervising food preparation staff staffing and separations, accountability, performance evaluations, development, Schedule associates providing adequate staffing levels while adhering to labor standards guidelines. Supervises all cooking operations, including methods, portion, and garnish. Ensure attractive presentation of all food and dishes. Plan meals and develops menus. Responsible for banquets, parties, and other special events. Requisition food and equipment, giving specifications, quantities and quality descriptions. Monitor budget and assists Director of Operations with development of annual operating budget. Assist in maximizing revenues and profits. 1.Maintain complete knowledge of and ensure associate compliance with all departmentalhotel policies and procedures. 2.Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline andor termination when appropriate. 3.Establish the days priorities and assign production and preparation tasks for staff to execute. 4.Review daily menu specials and offer feedback to Sous Chefs. 5.Review banquet event orders and make note of any changes. 6.Communicate both verbally and in writing to provide clear direction to staff. 7.Take physical inventory of specified food items for daily inventory. 8.Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. 9.Assess equipment needs, banquet plate up assistance, cleaning scheduleproject status, healthsafety and sanitation follow up. 10.Ensure staff report to work as scheduled document any late or absent employees. 11.Ensure each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. 12.Ensure recipe cards, production schedules, plating guides, photographs are current and posted. 13.Ensure all staff prepares menu items following recipes and yield guides, according to department standards. 14.Monitor performance of staff and ensure all procedures are completed to the department standards rectify deficiencies with respective personnel. 15.Observe guest reactions and confer with service staff to ensure guest satisfaction. 16.Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure quality and details are being maintained. 17.Develop new menu items, test and write recipes. 18.Assist Catering department with developing special menus for functions meet with clients as requested. 19.Review sales and food cost daily resolve any discrepancies with the Controller. 20.Ensure excess items are utilized efficiently. 21.Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. 22.Interview and hire new personnel according to hotel policies and standards. 23.Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare dailyweekly payroll reports. 24.Comply with attendance rules and be available to work on a regular basis. 25.Perform other job related duties as assigned.