Executive Chef at Cliff House Maine

York, Maine, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Aug, 26

Salary

0.0

Posted On

05 May, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Engineering, Recipe Development, Item Costing, Quality Assurance, Product Sourcing, Food & Beverage Operations, Team Building, Training, Budget Control, Sanitation Standards, Concept Development

Industry

Hospitality

Description

Job Summary The Executive Chef is responsible for directing and over-seeing the entire food service operations, throughout the property. This position is responsible for providing overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems. Responsibilities * Provides visionary leadership and management of the culinary research and development process from product creation through implementation. * Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering and themed/special events. * Formulates and implements procedural guidelines, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor and operating expenses’ cost controls. * Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts. * Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes. * Collaborates with Purchasing in identifying and sourcing required products. * Develops standards, processes and tools to assist in delivering consistent culinary products at both properties. * Guides and supports culinary team in the implementation and adherence of company standards, processes & systems. * Monitors guests, partners and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction. * In partnership with the Food & Beverage management; develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys. Qualifications * Prior experience as an Executive Chef. * Excellent verbal & written communication skills. * Possess strength in training and team building programs. * Ability to multi-task and oversee multiple property Culinary departments. * Must have 4 or 5 star background, knowledge and ability to implement such standards. * Must have experience in the process of creating and implementing successful new concepts. Needed Attributes Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The job description is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification and addition as deemed necessary by the Hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel Officials. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Responsibilities

The Executive Chef directs all food service operations, focusing on creative development, menu engineering, and quality assurance. This includes overseeing product conceptualization, costing, and the implementation of standards across multiple venues.