Searching for an Executive Chef and F & B Director (Pismo Beach)

Searching for an Executive Chef and F & B Director (Pismo Beach)

15 Feb 2024
California, San luis obispo 00000 San luis obispo USA

Searching for an Executive Chef and F & B Director (Pismo Beach)

Vacancy expired!

VESPERA

THE 411

Vespera is a brand new hotel within Marriott's Autograph Collection, located steps from the ocean and central boardwalk in scenic Pismo Beach, California. Vespera will open to the public in Spring, 2019. At the heart of the Vespera Hotel will be a full-service, three-meal, 200+ seat upscale restaurant, with a bar/lounge, patio with unobstructed ocean views, poolside dining, interior banquet space, and an event lawn for private functions. At the center of the restaurant is a custom-designed open kitchen. Vespera's kitchen features a marble-topped chef's pass, wood-fired grill, open hot line, custom garde manger station, rotisserie oven, and a large prep kitchen. The restaurant at Vespera will serve refined classic American fare, with a focus on wood-fired items and local produce.

EXECUTIVE CHEF POSITION

The Executive Chef will be responsible for leading the entire culinary operation and upholding an uncompromising standard of excellence. The Chef will consistently source top quality product and maintain strong relationships with vendors. Strong business acumen and working knowledge of duties and financials (P&L, Food Cost, Labor etc.) is mandatory.

The ideal Executive Chef is a professional, hardworking and organized individual with an energetic spirit and solid culinary pedigree. She or he should be an inspirational leader and possess a genuine passion to build a strong team and to motivate and develop others.

JOB RESPONSIBILITIES

• Directly responsible for overseeing all culinary operations within Vespera including: the full service, 3-meal restaurant with custom-designed open kitchen, wood-fired grill and rotisserie; in room dining, plus banquets and catering, and special events.

• Hire, train, supervise, schedule and participate in activities of include stewarding, chefs, cooks and other personnel involved in fabricating, preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecasted needs.

• Source top quality product and maintain strong, professional relationships with local and regional vendors.

• Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement.

• Create and implement new menu items and specials. All new menu item selections and changes must be discussed with and approved by Ownership, General Manager and Evolution Hospitality.

• Audit food storeroom items, inventory and storage to maintain consistent quality product and ensure adherence to all health code requirements.

• Enforce proper safety procedures and habits of cleanliness throughout all BOH areas.

• Assist GM in estimating monthly and annual food budget, labor budget and food cost projections.

• Set goals and provide ongoing feedback to chefs and cooks.

• Create a positive working environment in which all employees feel safe and motivated, and have the ability to maximize their potential.

• Being an inspirational leader and developer of talent and have the ability to maintain associate satisfaction.

• Effectively partner with the front of house restaurant staff and managers.

• Dine at local and similar restaurants to observe the latest trends. Monitor the local competitive set for technique, presentation, and pricing.

• Monitor operations by professionally managing the Chef's Expediting Station during peak periods to oversee production flow, food, service, and guest satisfaction.

• Create and maintain employee schedules and breaks to ensure proper staffing levels, and ensure labor law compliance.

• Report and document any equipment in need of repair for service.

• Perform other duties as requested, such as organizing, conducting and attending pre-shift and staff meetings.

• Uphold and ensure all employees are acting in accordance with Vespera company policy and all Local, State & Federal laws.

JOB REQUIREMENTS

• Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets.

• Excellent knife skills.

• Knowledge of menu development, insight to marketing, cost and wage control.

• Thorough knowledge of food products, standard recipes and proper preparation.

• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.

• Ability to supervise large staff and accomplish goals on a timely basis.

• Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.

• Ability to read, write, and speak English to comprehend and communicate job functions.

• Working knowledge of various computer software programs (MS Office, restaurant management software, POS).

• Finger/hand dexterity in order to operate food machinery.

• Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 150 pounds on a regular basis.

• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture and presentation and observe preparation.

• Ability to work in confined spaces.

• Ability to perform duties within extreme temperature ranges (freezers, coolers, ovens etc.).

• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and General Manager.

• Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.

• Must have a valid Certified CA Food Handlers Card.

• Perform other duties as assigned.

QUALIFICATION STANDARDS

Education

High school education required. Bachelor's degree in Culinary Science or Arts or related certificate is preferred.

Experience

Minimum of 3 years of experience as an Executive Chef at a hotel. Minimum of 5 years foodservice experience, preferably in high-volume food production and executing Modern and Classic American. Must have prior experience as a Kitchen Manager or Executive Chef and excellent knife skills. Background working in high-end, chef-driven restaurants is strongly preferred.

Licenses or Certificates

Ability to obtain any governmental required licenses or certificates. For example, CA Food Handler's Card. CPR certification and/or First Aid training preferred.

Comprehensive health and benefits package.

FOOD & BEVERAGE DIRECTOR

Job Responsibilities

• Responsible for the overall operation of the restaurant service.

• Supporting the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.

• Dedicated to excellence, teamwork, and guest satisfaction.

• Developing, training, and providing direction for all staff.

• Assisting servers, bussers and host staff in their job duties as necessary.

• Ensuring all opening and closing and running side work is completed on a daily basis.

• Acting as a liaison between kitchen and front of house employees and operations.

• Following Hotel policies and procedures when interviewing, hiring, areas of discipline, termination and promotion.

• Maintaining effective communication, giving direction, support, timely feedback and recognition of performance.

• Evaluating work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen.

• Conducting monthly departmental meetings as well as organizing and conducting pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes

• Creating a positive environment in which all employees have the ability to maximize their potential.

• Listening to comments, criticisms, and feedback from Guests, employees and other managers to gain an understanding of strength and opportunity to improve personal/hotel performance.

• Responsible for month end inventory.

• Scheduling and directing staff in their work assignments.

• Organizing special events.

• Developing and implement cost saving and profit enhancing measures.

• Monitoring labor costs on a daily basis.

• Ensuring par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves.

• Controlling payroll and equipment costs (minimizing loss and misuse).

• Reviewing, identifying and rectifying problem areas, operational concerns, as well as developing policies and procedures.

• Monitoring the cleanliness of the restaurant.

• Establishing clear and precise policy and procedures for the operation in your area. Be prepared to review and modify these procedures when business or guest satisfaction levels warrant.

• Attending weekly manager staff meetings.

• Being knowledgeable in all areas of operations, as well as cover shifts when business warrants.

• Setting position and appearance standards.

• Being a positive role model by maintaining a good safety and attendance record

• Understanding of hotel and departmental service goals

• Demonstrating a proactive approach toward achievement of financial and guest service goals

• Ensuring that all safety and security policies and procedures are followed and immediately correcting and reporting unsafe behavior and conditions

• Completing and properly processing guest and employee accident or incidents reports

• Researching existing and potential products and equipment to update and control costs.

• Operating ethically to protect the image of the business.

• Performing duties in accordance with company standards, policies, and guidelines.

• Demonstrating the Evolution Hospitality Values and Guiding Principles

Director of F&B

Job Requirements

The minimum qualifications for this position are:

• Strong interpersonal skills and be able to communicate well with staff and management team

• Ability to manage a diverse workload, prioritize and delegate in a fast paced environment

• Must train, coach, and discipline employees

• Must be able to work with guests and respond immediately and accurately to their needs and requirements.

• Knowledge of proper procedures regarding employee and guest accidents.

• Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy.

• Considerable skill in math and algebraic equations using percentages

• Ability to effectively utilize computer software tools including Microsoft Office (Outlook, Word and Excel)

• Ability to walk, stand, and/or bend continuously to perform essential job functions.

• Ability to move up to 300 lbs., with wheeled assistance.

• Ability to lift up to 40 lbs., and to lift lighter objects overhead.

• Ability to work under pressure and deal with stressful situations during busy periods.

• Ability to see and hear to detect and respond to emergency situations.

• Due to the cyclical nature of the hospitality industry, work schedules vary to reflect the business needs of the Hotel

• Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas.

• Must possess strong communication and listening skills, excellent speaking, reading and writing.

• Ability to effectively present information in one-on-one and group situations to customers, clients, and other employees of the organization.

• Multiple language abilities preferred, fluency in English required.

• Must have a valid alcohol awareness certification and Certified Food Handlers Card

• CPR certification preferred

• Perform other duties as assigned

An Equal Opportunity Employer.

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