MANDATORY MEGA-RESORT experience!

Our Client, located on Paradise Island, Bahamas is seeking a MEGA-RESORT Executive Chef - Operations with the following skills and/or abilities: 

Confident with ability to pass a very thorough FBI-Like Background Check.

Manage, control and direct all aspects of culinary operations, meeting high standards of quality for all food preparation, production and control of all food outlets, conventions and banquet facilities. 

Responsible for setting up, organizing and developing all restaurant concepts for numerous outlets such as Premium, (French, Seafood, Asian and Mediterranean)  Specialty Restaurants (over 1,200 covers per day in each outlet) and outdoor establishments.

Has the skill level to engineer creative, cost effective menus geared toward North American Clientele. 

Ensure the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.

Ensures that all kitchens provide nutritious, safe, eye-appealing properly flavored food. 

Ability to maintain strict controls on the ordering of food via Stratton Warren System or Similar Software and be accountable for food cost as per budget.

Responsible for daily checking of all perishable produce being delivered to the hotel.

Always research new items on the market to streamline operation and still deliver a high quality product. 

Work closely with purveyors and purchasing agent to obtain best product by cost and taste comparison.

Plan and propose a budget for all items concerning training.

Work closely with the Training Chef to create an on going training program to constantly develop the staff to become better culinarians.

Liase with training office and plan in advance a 12-month cycle to include training, cross exposure, and in house promotions. 

Hold outlet chefs accountable for daily line up to ensure information is being passed on and enforce grooming and hygiene standards.

Always strive to improve workplace conditions and relations between line staff and management by means of positive reinforcement and accepting employee feedback.

Supervise and monitor a Professional Butchery Operation, working with yield testing, product identification and have experience in demonstrating portion controlling in Beef, Veal, Pork, Chicken, Game Meat, Exotic Birds and Seafood.

Must be able to carry out the role of Acting VP of Culinary when called upon in the absence of the VP of Culinary.

Must be able to demonstrate management abilities when required by the VP of Culinary Office on Budget matters; for example: Labor Costs, Yearly Capex, Operating Equipment and Food and Labor Cost.

Need to have the ability to explain the budget to outlet chefs and hold them financially responsible for the operation of the outlet and to constantly strive to keep the food cost as low as possible without sacrificing quality.

Responsible for  labor cost and must closely monitor the overtime that is generated while holding the outlet chef accountable for matters regarding the need for overtime.

Communicate with Food and Beverage Director and based on occupancy decide what restaurants should be closed due to the flow of business.

Enforce the high standard of sanitation in all outlets, along with monitoring all job description guidelines.

Be knowledgeable in all matters of administration, scheduling, appraisals, vacation planning, health certificates, staffing. 

Know the employee handbook and the agreement between the Hotel Employers Association and the Hotel and Catering Allied Workers Union.

Work closely with the Public Relations Department and Sales and Marketing Team to develop high profile culinary events and ensure maximum publicity in regards to all culinary related events.

Compile a weekly list of engineering issues, repairs, preventive maintenance, installation of equipment and liase with a senior member of engineering to ensure requested tasks are completed.

Liase with Human Resources Department on a weekly basis to discuss staffing, labor issues or any other personnel matters that need to be addressed.

Minimum 4-year college degree or certification of culinary training or apprenticeship.