Chef de Cuisine

Overview

Organization
- Miraval Berkshires Resort and Spa

Summary:

Your journey begins now! It is our ongoing purpose to bring imagination, authenticity and meaning to wellness. Each day we work to bring out the best in all we do for our guests and colleagues (you) to take comfort in. Candidates interested in joining us on this journey need to believe in the power of the individual and understand that regardless of the job, every position has meaning and is important to Miraval’s purpose.

The Chef de Cuisine is a working manager who will organize and assist in leading culinary operations. The primary responsibility of the Chef de Cuisine is to assist the Executive Chef in providing clear direction, standards, and supervision to the culinary staff. The Chef de Cuisine is the lead manager on duty for the kitchen and with the Executive Chef serves as a role model of personal and professional values across Miraval.

In addition, the Chef de Cuisine provides colleagues with effective, ongoing training to ensure that guests have excellent dining experiences.

• Help develop and drive consistently high-quality food in the resort’s outlets, particularly the three-meal restaurant, Harvest Moon.
• Be a leader and positive example in communication and demeanor amongst guests and colleagues.
• To ensure the culinary team is working within a safe manner at all times in regard to food safety and equipment safety.
• To drive training on food safety and equipment safety for all hourly culinary colleagues.
• To drive guest satisfaction through the food items offered and be willing and able to adapt to guest requests and unknowns.
• To be the lead trainer for Sous Chefs and cooks on their job functions.
• To develop menus with the Executive Chef for the various outlets and ensure they align with Miraval food philosophy.
• Oversee the execution of all menu concepts, tastings and training for staff and the recipe development.
• Ensure food preparation in all kitchens is high quality, consistent, and being prepared with focus and attention to detail and care.
• Generate staffing schedules on a weekly basis with the Executive Chef that are in alignment with current forecasts; control labor costs and overtime.
• Prepare weekly payroll sheets in addition to daily accounting procedures as required.
• Ensure the ordering for the outlets is in line with the budgeted food cost.
• To be the lead on the resort Ecosure and town health inspection and ensure we are prepared.
• To oversee and assist the banquet culinary team with event execution.
• Meet weekly with Sales/event services to review BEOs for future banquets & special events.
• Schedule and participate in frequent departmental meetings and training sessions.
• To support the hiring process for culinary.
• Assist in setting culinary standards, guidelines and procedures in pursuit of excellence.

• Awarded Fortune’s 100 best companies to work for
• Unlimited use of our fitness center, yoga classes, and lectures
• Tuition or wellbeing reimbursement
• Free golf
• Employee discounts on all spa services and programming
• Discounted rates at Hyatt Hotels
• Positions with flexible schedules

Hyatt is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.

Thorough understanding of F&B and Culinary operations and management as applied to the hotel, spa and resort industry.

• Exceptional communication skills, with the ability to effectively train, coach, evaluate, and correct employee behavior.
• Ability to work flexible and extended hours as required by the operations of the resort.
• Familiarization with resort industry success measures and strategies for product positioning and brand management.
• Broad-based, up-to-date knowledge of hospitality trends, tools and resources.
• Demonstrated experience and ability to mentor, teach, supervise, motivate, monitor, encourage and support the development of staff.
• Experience in implementing new food & beverage concepts.