Executive Chef

Overview This position is responsible for directing and overseeing the entire food service operations throughout the property and providing overall leadership in the creative development and quality assurance of culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, implementation of new menus, and ongoing quality assurance processes and systems. Responsibilities Provides visionary leadership and manages the culinary research and development process from product creation through implementation. Devises innovative product offerings for various venues including main dining rooms, room service, banquets, catering, themed/special events, and employee meals. Formulates and implements procedural guidelines, policies, and standards for overall food operations, including menu design, product specifications, sanitation, and cost controls for food, labor, and operations. Monitors industry trends and collaborates with internal and external partners in culinary research and development. Manages menu creation, preparation instructions, and dish specifications by ingredients and portion sizes. Collaborates with Purchasing to identify and source required products. Develops standards, processes, and tools to ensure consistent culinary quality across properties. Supports culinary team in adhering to company standards, processes, and systems. Monitors guest, partner, and internal feedback, taking corrective actions to ensure high guest satisfaction. Works with the Director of Food & Beverage and Food & Beverage Manager to develop and administer quality assurance processes, including audits, secret shopper programs, focus groups, tastings, and surveys. Compensation : $70K-$75K with eligibility for the Annual Bonus/Incentive Program Relocation Assistance : Available #Magnolia Qualifications Prior experience as an Executive Chef in both restaurant and banquet/catering operations is required. Excellent verbal and written communication skills. Strong training and team-building abilities. Ability to multi-task and manage multiple events simultaneously. Minimum of 4 years of Executive Chef experience, with proven ability to create and implement successful new concepts.

#J-18808-Ljbffr