Executive Chef - Black Point Inn
Scarborough, ME 04074
About the Job
The Executive Chef at well-established restaurant (120 seat restaurant at Black Point Inn in Scarborough, Maine) will oversee all aspects of the property kitchen, banqueting, and restaurant exceeding normal industry quality standards. This is a leadership position where he or she will work closely with the General Manager, Director of Operations, Events Manager and Restaurant Managers to provide an excellent and memorable dining experience. The Executive Chef is responsible for ensuring the very highest quality standards are met while creating a working environment conducive to learning that fosters leadership and development.
SALARY RANGE:$70,000 TO $95,000, plusa tiered, metric-based bonus structure.
EMPLOYMENT STATUS: This is a full-time, year-round position. The restaurant is open seasonally from May through October.
BENEFITS:Health, dental, vision insurance, paid-time off, matched 401k, discounts at hundreds of independent properties across New England.
EXPERIENCE REQUIRED:5+ years in an executive culinary role
SUMMARY OF ESSENTIAL JOB FUNCTIONS:
The high-quality care, well-being, and overall recognition of our guests and associates.
Interact with guests and associates daily, ensuring their experiences exceed expectations.
Create a critical path schedule to seasonal opening and closing.
Work in conjunction with stakeholders to develop all menus for breakfast, lunch dinner and banquet program toreflect New England style cuisine.
Ensure high quality and creativity of the cuisine being produced in all outlets by planning menus with consideration to pricing, quality standards, product and execution, guest appeal and value perception in conjunction with the General Manager and DO. Implement seasonal creative cuisine using the freshest quality products available. Keep abreast of new and upcoming trends.
Responsible for hiring, training, scheduling, motivating, and evaluating allseasonal kitchen staff.
Leads through a proactive, not reactive, leadership style through continuous coaching and counseling sessions. Mentor all kitchen personnel with the implementation and execution of agreed upon training standards.
Hold daily line-ups withthe front of house. Work closely with the front of the house to improve their knowledge and be able to give constructive feedback to elevate service standards. Handle and communicate guest complaints and special orders in a professional manner.
Hold weekly menu meetings with the GM and Restaurant Managers to evaluate F&B operations.
Participate in the weekly Manager’s meeting, and other as-needed meetings with the GM to discuss property wide agendas and review BEOs. Responsible for disseminating information gathered at these meetings to kitchen staff and accountable for creating associated action plans for the kitchen.
Able to enforce and maintain Human Resource policies and procedures to include all discipline up to and including termination.
Communicate effectively with all F&B management and across hotel lines. Be open and willing to work with the GM and Restaurant Managers to enhance menu items and offerings.
Maintain knowledge of house counts, business levels, scheduled groups and activities. Manage prep, production, and scheduling to business demands.
Ensure all products are always on hand and within agreed cost controls. Perform monthly inventories with accurate and updated pricing.
Maintain a two-week schedule staffed to forecasted business and labor targets.
Effectively lead our staff towards greater consistency to increase productivity while maintainingoptimum service to the guest.
Maintain cleanliness and sanitation standards as required by OSHA and the Maine Department of Health and Human Services. Perform or communicate general maintenance and upkeep of all equipment, providing a safe working environment.
Protect the assets of property through constant awareness of general upkeep of all kitchen equipment.