Executive Chef (52347)

Purpose:

The Latitude Executive Chef is responsible for the overall dining program and execution of all aspects of the culinary experience for the community. The Executive Chef will be enhancing the resident experience through creating weekly specials that are on brand and presented well. This leader will establish a relationship with the Association’s Board of Directors and all of the residents acting as a key contact in all aspects of the Food Service experience.

This is a high profile position for an individual who routinely exercises good judgment and exceptional problem-solving skills. As the face of the Kitchen, maintaining positivity and diplomacy in a fast-paced environment is critical. The Executive Chef is accountable to the General Manager and Director of Operations and is expected to create an exceptional dining program. The Executive Chef is to ensure the community is managed in compliance with FirstService Residential standards, State and Government Food Safety standards and practices and authentically delivering the Latitude Margaritaville Lifestyle. The Executive Chef will be empowered to perform the job with a wide degree of creativity while ensuring that all dining programming is on brand.

Key Responsibilities and Accountabilities:

Leadership:

• Managing all kitchen and back of house staff. Including the hiring, discipline & termination, training and work schedules.
• Provide leadership and direction to the Culinary Team to ensure strict adherence to all applicable standard policies, procedures, and programs.
• Possess strong interpersonal skills and be able to interact and communicate successfully to the residents and team.
• Keep current with industry concepts, practices, and procedures that fully align with the Latitude Margaritaville Brand.
• Creating vibrant menus and specials that reflect the Latitude Margaritaville Lifestyle.
• Demonstrate ability to apply principles of logical thinking to define problems, collect pertinent data, establish facts, draw valid conclusions, and initiate appropriate course of action
• Assures a high standard of appearance, hospitality, and service in personnel and cleanliness of dining areas.
• Supervise and train and develop the back of house staff.
• Ensure all safety procedures are being followed and the kitchen meets all federal, state, local health, safety and sanitation standards.
• Exercise a positive attitude and remain professional under all circumstances
• Responsible for cleanliness, Ecosure, Health Inspection and HACCP inspection results.

Daily Operations and Customer Experience:

• Lead the Culinary Team
• Coordinate bookings of private event dining space.
• Works with vendors to get in-house promotions and specials for resident experience.
• Maintains some level of Resident contact to foster relationships and garner feedback.
• Build strong, effective teams through ongoing supervision, training, coaching, counseling and leadership
• Create an “I Love My Job” environment that further enlivens the Margaritaville Latitude Lifestyle.
• Ensure proper response and handling of all community emergencies through training with staff, residents, buildings, etc. within company guidelines to minimize liabilities
• Ensure compliance with all company, local, state and federal safety and food safety rules
• Comply with all ordinances and regulations per the locations jurisdictions
• Work with GM and Director of Operations in creating F&B community events
• Ability to lead staff through all service types (a la carte, buffet, etc.).
• Maintain a surgically clean kitchen at all times. Ensure the utmost proper hygiene by monitoring staff for clean and proper uniforms, personal grooming and food handling

Technical competencies:

Education:

• High school graduate
• Degree from a culinary institute preferred.
• Servsafe certified.

Experience:

• 10+ Years of progressive kitchen experience
• 3-5 year experience as a Sous Chef or Executive Chef
• Previous oversight of front of house staff and dining/bar operations

Skills, Knowledge, and Abilities:

• Strong leadership skills, able to develop a team in back of house
• Exceptionally creative and quality cooking experience- must be able to consistently create fresh concepts and specials.
• Must be willing to work nights and weekends.
• Current with culinary and dining trends and styles
• Basic knowledge of beer, wine, & spirits
• Some front of house exposure
• Must be willing to frequently work ‘on the line’ and be hands on in all food prep.
• Must be willing to get out from the kitchen and interact with residents and be the face of the operation.
• Communication skills (listening, verbal and written)
• Organizational skills
• Attention to detail
• Problem solving skills
• Common Sense
• Team player but can work independently
• Have fun!!! FINS UP!

DISCLAIMER: This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time.