As the Executive Chef at Springhill Suites, Navarre, FL, you will be responsible for overseeing all culinary operations at our upscale and casual restaurants, bars and banquets, ensuring the highest level of food quality, presentation, and service delivering unique culinary experiences. The successful candidate will be responsible for managing the kitchen operations, creating and implementing menus for all outlets, managing food and labor costs, training all kitchen staff and working with the restaurant management to promote a positive work environment with all F&B staff.
Education/Experience

• Minimum 3 years of experience as an Executive Chef in a hotel or restaurant.
• A culinary degree from an accredited institution or equivalent culinary experience preferred, but not required.

Work Hours

• Will be required to work flexible scheduled shifts based on business needs.
• Scheduling includes holidays, nights, and weekends depending on hotel events and functions.

Job Requirements and Responsibilities

• Create menus that align with the culinary vision, target market, and budgetary requirements with menus and pricing reviewed three times a year.
• Create special menus for holidays & seasonal specials.
• Create and execute banquet menus that range from groups of 25 up to 200.
• Maintain the highest level of food quality and presentation, including consistency in taste, texture and appearance of dishes.
• Oversee culinary budget, financials and hotel wide KPIs to exceed expectations of business strategies and goals.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant and banquet preventative maintenance programs.
• Uphold all food and kitchen-related policies and procedures, including those pertaining to SOPs, food safety and sanitation as outlined by OSHA & the health department.
• Thorough knowledge of food safety and sanitation guidelines as outlined by OSHA & the health department.
• Manage food and labor costs to achieve profitability targets, while minimizing food waste and controlling inventory levels.
• Manage, train and develop kitchen staff to meet culinary standards and keep up-to-date with current food trends.
• Other duties as assigned by management

Physical Requirements:
The minimum physical requirements for this position include but are not limited to:

• Must be able to lift and/or carry up to 50 pounds frequently
• Ability to stand for extended periods of time
• Ability to bend and twist, push and pull, stoop, and kneel
• Ascend and descend a ladder

We are an Equal Opportunity Employer.All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.If you need accommodation for any part of the application process because of a medical condition or disability, please contact human resources.
This company is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free