What are the responsibilities and job description for the Executive Chef position at Fay Hospitality Catskills LLC?
EXECUTIVE CHEF
Position Summary
The Executive Chef at Villa Roma Resort is the culinary leader responsible for creating exceptional dining experiences across multiple venues. This position focuses on culinary excellence, menu innovation, kitchen operations, and team leadership while maintaining the highest standards of quality and guest satisfaction. The Executive Chef partners with the Food & Beverage Director to ensure culinary operations align with resort objectives.
FLSA Classification: Salary, Exempt
Pay Range: $85,000-$95,000
Reports to: Food & Beverage Director
Essential Functions and Responsibilities
Culinary Operations and Menu Development
- Lead culinary operations across multiple dining venues including restaurants, banquets, and special events
- Create and implement innovative seasonal menus that reflect current culinary trends and guest preferences
- Develop standardized recipes ensuring consistent quality, presentation, and portion control
- Design specialty menus for holidays, themed events, and resort programming
- Oversee food presentation and plating standards to create memorable guest experiences
- Execute menu engineering strategies in collaboration with the F&B Director
- Stay current with culinary trends, techniques, and industry innovations
- Ensure all dishes meet established quality standards before service
Kitchen Operations Management
- Oversee daily kitchen operations ensuring smooth service across all dining venues
- Establish and implement standard operating procedures for all kitchen functions
- Monitor and maintain portion control to ensure consistency and quality
- Implement waste reduction programs and efficient production practices
- Coordinate with other departments for seamless service delivery
- Maintain equipment and ensure proper maintenance schedules are followed
- Execute prep schedules and production plans for efficient kitchen flow
- Monitor inventory levels and communicate needs to F&B Director
Team Leadership and Development
- Recruit and train culinary team members with input from F&B Director
- Supervise and mentor sous chefs, line cooks, and kitchen staff
- Conduct performance evaluations and provide constructive feedback
- Create staff schedules that ensure adequate coverage and skill distribution
- Lead daily pre-shift meetings and team briefings
- Develop and implement training programs for skill development and cross-training
- Foster a positive, collaborative work environment that encourages creativity
- Address employee relations issues in coordination with HR and F&B Director
Quality Control and Food Safety
- Ensure strict compliance with all health department regulations and safety standards
- Maintain HACCP standards throughout all kitchen operations
- Implement and monitor comprehensive food safety programs
- Conduct regular quality assessments of food preparation and presentation
- Monitor product specifications and receiving standards
- Address guest feedback and concerns promptly and professionally
- Maintain the highest standards of cleanliness and sanitation
- Ensure proper food handling, storage, and rotation procedures
Operational Support
- Provide input on menu pricing and cost considerations to F&B Director
- Participate in vendor tastings and product evaluations
- Collaborate on special events and group menu planning
- Monitor food trends and competitive offerings in the market
- Support kitchen cost management through efficient production practices
Required Qualifications
- Culinary degree or equivalent professional training
- Minimum 8-10 years of progressive culinary experience
- Minimum 4-5 years of leadership experience in high-volume operations
- Current ServSafe Manager certification required
- Demonstrated excellence in classical and contemporary cuisine
- Proven ability to lead and develop culinary teams
- Strong organizational and time management skills
- Excellent communication and interpersonal abilities
Preferred Qualifications
- Certified Executive Chef (CEC) or Certified Working Chef (CWC) designation
- Experience in resort or hotel food service operations
- Advanced culinary certifications or continued education
- Wine and beverage knowledge
- Experience with multiple restaurant concepts and banquet operations
- International or regional cuisine expertise
- Competition experience or culinary awards
Physical Requirements
- Extended periods of standing and walking throughout kitchen operations
- Ability to lift and carry up to 50 pounds regularly
- Tolerance for varied kitchen temperatures (hot cooking areas, cold storage)
- Manual dexterity for precise food preparation and knife work
- Ability to taste and smell for quality assessment
- Stamina for extended work hours during peak service periods
- Clear speaking voice for effective team communication
Working Conditions
- High-volume professional kitchen environment with multiple stations
- Variable temperature conditions from hot cooking areas to refrigerated storage
- Fast-paced, dynamic atmosphere requiring quick decision-making
- Extended hours including early mornings, evenings, and weekends
- Holiday and peak season availability required
- High-pressure situations during service periods and special events
Key Competencies
- Culinary creativity and technical expertise
- Team leadership and mentorship
- Quality standards and attention to detail
- Problem-solving under pressure
- Communication and collaboration
- Organization and time management
- Guest service orientation
- Adaptability and flexibility
- Food safety and sanitation knowledge
- Operational efficiency mindset
The Executive Chef position requires a passionate culinary professional who can balance creative excellence with operational execution while leading a dedicated team in a high-volume resort environment. The successful candidate will demonstrate both culinary mastery and strong leadership abilities while maintaining unwavering commitment to quality and guest satisfaction.
Salary : $85,000 - $95,000