As a member of our hospitality team, the primary responsibility of a Restaurant Chef is to provide strong positive leadership and supervision to the Culinary associates in the restaurant. This role is responsible for coordinating menus, purchasing, staffing, and food preparation to deliver a consistent and high-quality dining experience for guests. A crucial part of this role is to carefully monitor food costs, control expenses, and optimize productivity to ensure financial success. This role also works closely with the Food and Beverage management team to continuously improve the menu, ensuring it remains fresh, exciting, and aligned with guest preferences.

• Oversee and supervise all aspects of specialty restaurant kitchen operations, ensuring strict adherence to Food & Beverage policies and standards.
• Collaborate closely with the Executive Chef and Sous Chef to efficiently manage food quantities and maintain exceptional plating presentation.
• Lead by example and actively engage in kitchen duties as needed to maintain smooth and efficient operations.
• Ensure rigorous compliance with food preparation handling and storage standards, prioritizing food safety and quality.
• Estimate and communicate daily production needs to the appropriate team members to maintain optimal inventory levels.
• Play a key role in the specialty restaurant menu planning and food purchasing process, assisting the Executive Chef and Purchasing Manager.
• Stay well-informed about and comply with all local, state, and federal regulations, including OSHA, Steritech, or Serve Safe, and Health Department guidelines.
• Coordinate and synchronize specialty restaurant food production and plating with the entire management team to provide a seamless dining experience.
• Support prompt and efficient service and food pick-up procedures to ensure guest satisfaction.
• Implement and enforce effective procedures for food & beverage portion and waste controls to minimize costs and enhance efficiency.
• Uphold proper handling and temperature guidelines for all food products to guarantee safety and freshness.
• Conduct research and product testing to explore and introduce new food products in line with Company initiatives.
• Train specialty restaurant staff meticulously, ensuring they are well-versed in menu items, ingredients, and preparation methods.
• Maintain and operate all department equipment diligently, promptly reporting any malfunctions or issues.
• Manage the purchasing and inventory of necessary supplies, optimizing cost control while meeting operational needs.
• Foster positive relationships with guests, community members, Company representatives, vendors, and local education systems.
• Establish and maintain recognition programs to celebrate outstanding performance and motivate the entire team.
• Cultivate a collaborative work environment that encourages open communication and feedback from all team members.
• Proactively communicate with members about billing cycles, fees, and charges, addressing any questions or concerns promptly and courteously.
• Demonstrate exemplary guest relations, leading by example and setting the standard for outstanding customer service.
• Maintain open and approachable relationships with associates, actively addressing and resolving concerns to maintain a harmonious work environment.
• Manage expenses carefully while ensuring the maintenance of service quality and operational efficiency.
• Develop and execute an effective operational strategy in alignment with PCH Hotels and Resorts' overall business goals, emphasizing guest satisfaction.
• Keep well-informed of industry trends and continuously research new products, services, and competitors to keep the restaurant competitive.
• Engage and collaborate with other departments and community officials to address operational matters and cultivate positive relationships.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)