Executive Chef - Crowne Plaza Mar Morto

About the Role:

The Executive Chef plays a vital role in shaping the culinary experience for our resort guests.  You will lead a talented team of chefs and culinary professionals, overseeing all aspects of our resort's food and beverage operations. This is an exciting opportunity for a creative and passionate leader to elevate our culinary offerings and establish a reputation for excellence.

Responsibilities:

• Culinary Leadership & Menu Development:
  • Develop innovative and high-quality menus that reflect local flavors, seasonal ingredients, and current culinary trends.
  • Oversee the creation and implementation of menus for all resort restaurants, bars, and room service.
  • Ensure menus cater to diverse dietary needs and preferences.
  • Conduct research and stay updated on culinary trends and techniques.
• Team Management & Development:
  • Recruit, hire, train, and mentor a team of talented chefs and culinary professionals.
  • Foster a positive and professional work environment that promotes teamwork, creativity, and guest satisfaction.
  • Conduct performance reviews and provide ongoing coaching and development opportunities for your team.
• Financial Management & Cost Control:
  • Develop and manage food and beverage budgets effectively to ensure profitability.
  • Implement strategies to minimize food waste and control operational costs.
  • Negotiate with suppliers to secure the best possible prices on quality ingredients.
  • Monitor inventory levels and ensure efficient purchasing practices.
• Operational Excellence:
  • Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
  • Implement and maintain high standards for food quality, hygiene, and safety.
  • Ensure efficient and smooth operation of all kitchens and dining areas.
  • Conduct regular kitchen inspections and address any sanitation or safety concerns promptly.
• Guest Experience:
  • Collaborate with other departments to ensure a seamless and memorable dining experience for all guests.
  • Be open to guest feedback and implement changes to menus and service offerings based on guest preferences.
  • Develop and maintain relationships with local purveyors to source high-quality and sustainable ingredients.

Qualifications:

• Minimum 10 years of experience in a leadership role within the culinary industry, preferably in a resort setting
• Proven track record of success in developing innovative and profitable menus
• Strong leadership, communication, and interpersonal skills
• Excellent problem-solving and decision-making abilities
• In-depth knowledge of food preparation, cooking techniques, and kitchen operations
• Ability to work independently and manage multiple priorities effectively
• Strong work ethic with a commitment to quality and consistency
• Proficient in kitchen management software and relevant computer programs

Benefits:

• Competitive salary and benefits package
• Opportunity to work in a fast-paced and dynamic environment
• Lead a talented team and create exceptional culinary experiences