What are the responsibilities and job description for the Executive Chef position at Red Jacket Resorts?
Located on the Yarmouth shores, Red Jacket Resorts is a collection of five classic resorts that has been catering to families, couples, groups and weddings alike since 1968. Our team of hospitality experts pride themselves in creating once-in-a-lifetime experiences for our guests. The resorts offer the amenities and experiences guests love. Recent renovations promise a more modern and comfortable experience that will continue Red Jacket's legacy of quality family-friendly vacation experiences.
Red Jacket Beach Resort, Cape Cod's premier vacation destination, is looking for a passionate, reliable, dedicated, and hardworking Executive Chef. Do you have a passion for creating high-quality culinary cuisine with a New England flair?
General Responsibilities Include:
- Craft culinary experiences that reflect the restaurant concept, constantly looking for new and different ways to elevate the guest’s dining experiences.
- Manage develop and train staff and ensures that all health regulations, safety standards, culinary expectations and hotel and departmental policies are followed.
- Plan, direct, and supervise the food preparation and cooking activities of their kitchens.
- Develop recipes, portion specifications, and establish standard preparation procedures for all dishes.
- Maintain superior knowledge in trends, industry demographics and market focus.
- Determination of purchasing specifications and budgetary allotments for all menu items.
- Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.
- Collaborates with Restaurant General Manager on restaurant operations, business/financial decisions, and supervisory responsibilities.
- Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control and hiring/counseling/termination policies.
- Monitors guest satisfaction, ensuring a world class experience; Assists guests with special requests as needed.
Skills/Knowledge Required:
- Strong computer literacy, with knowledge of Word, Excel, and Outlook
- Read and employ math skills for following recipes
- Exceptional communication skills, passionate, strategic and innovative
- Able to develop strong work relationships with both Guests and Colleagues
- Self-confident, proactive, and able to prioritize and make effective decisions
Qualification Standards:
- Culinary Degree preferred but not required for the right candidate.
- Minimum 3 years’ experience as an Executive Chef in a restaurant, hotel, and/or food and beverage unit with a similar style of dining, capacity, and volume.
- Must have strong managerial experience with operations, logistics, guest service and all other aspects of the F&B operation.
- Strong knowledge of financials, including but not limited to budgeting, forecasting, labor controls.
Benefits
We are looking to hire the most highly qualified people and provide a competitive benefits package which include:
- Paid Parental Leave
- Health Insurance
- Dental Insurance
- Vision Insurance
- Company Basic Life Insurance
- Company paid Accidental Death & Dismemberment
- Company paid Short Term Disability
- Company paid Long term Disability
- 401k Retirement Plan
Compensation: salary
$95,000 - $105,000
EOS Hospitality is an Equal Opportunity Employer and does not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable law. We are committed to fostering a diverse and inclusive workplace.
Salary : $95,000 - $105,000