Executive Chef

Overview

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so. The Executive Chef will be responsible for the direct oversight of Food and Beverage outlets. The Executive Chef will act as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our team members, guests, and community while simultaneously ensuring the success and profitability of our unique food and beverage offerings.

• Minimum 3-year experience in a hotel, with 1 year as an Executive Chef
• Leadership skills to train, motivate, and develop staff
• Ability to work effectively under time constraints and deadlines
• Previous experience analyzing P&L statement
• Excellent communication skills, both written and verbal
• Proven experience in food inventory and food cost control
• Strong creativity to produce unique and impactful menus for all Food & Beverage outlets
• Experience in interviewing, hiring, and training salaried managers and hourly staff
• Insight and knowledge on opening a hotel restaurant and various F&B outlets
• Minimum 3 years’ experience in progressive management experience

• Manage daily operations of all F&B outlets. Responsible for complying with company policies which include financial performance, effective food and labor cost control, guest satisfaction, personal development, procurement, community relations, equipment standards, and a high level of the sanitation and safety standards
• Oversee, implement, and rollout all kitchen operations to include new recipes, menu writing and design, meal presentation, and new-employee training
• Oversee the efficient distribution of all supplies and equipment to all food and beverage outlets
• Promote and maintain interdepartmental communications and work collaboratively with all hotel departments
• Efficiently manage banquets and events in coordination with banquet team
• Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets
• Conduct monthly food inventory for all F&B outlets
• Maintain accurate controllable check book controls for expenditures
• Develop budgetary goals with superior and monitor for results
• Attend BEO, culinary, and hotel department meetings as appropriate
• Other necessary duties as reasonably required

• Ability to sit or stand for extended periods of time
• Ability to bend
• Ability to lift, pull 50 lbs
• Ability to communicate clearly
• Ability to work long hours as needed

• Make sound judgments quickly
• Work on multiple tasks, making appropriate progress towards deadlines
• Able to work independently, take direction, and provide direction to others
• Manage differing personalities within the property, the resort, and the community
• Maintain the highest degree of confidentiality
• Ability to work effectively in stressful, high pressure situations
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.