Jobs Postings Caribbean: Executive Chef (Runaway Bay, St. Ann, Jamaica)

Friday, August 25, 2023

The Executive Chef will/be:

Direct oversight of the kitchen operations for the Luxury Hotel.
Responsible for training and development of all staff ensuring brand standards are adhered to as well as operational standards.
Teach preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
Should be able to provide direction for all day-to-day operations in the kitchen.
Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilize interpersonal and communication skills to lead, influence, and kitchen staff.

Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example
Provide and supports service behaviors that are above and beyond for customer satisfaction and retention
Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Delegate as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
Review staffing levels to ensure that guest service, operational needs and financial objectives are met
Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 
Determine how food should be presented, and create decorative food displays.
Recognize superior quality products, presentations and flavour
Ensure compliance with food handling and sanitation standards.
Follow proper handling and right temperature of all food products.
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

Skills & Experience

At least Five (5) Years’ experience in this capacity within a five-start resort
Extensive food and wine knowledge
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Have an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience
Strong menu planning, Inventory control and Scheduling

Qualifications Required