Overview:

Summary Statement: 

The Executive Chef, Zouk Group is responsible for managing the daily kitchen and operations for Zouk Group F&B Outlets and personnel within Zouk Group. The Executive Chef develops the menu selections, ensures proper sanitation and regulatory compliance. This position is a key partner in strategic sourcing of restaurant quality and company branding. 

Job Duties:

Primary Job Duties: – Includes but is not limited to:

Manage all personnel aspects for back of the house staff in a multiple kitchen settings, including hiring, training, development, and corrective planning.

Develop menu standards and maintain food presentation quality.

Remain current on industry trends and identify new culinary techniques and presentations.

Achieve or exceed budgeted labor and other cost centers through proper planning and execution.

Maintain food and supply inventory purchasing and receiving for both front of the house and back of the house products.

Conduct regulatory inspections and ensure that all certifications are up to date.

Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.

Conduct regularly scheduled meetings to ensure multi-lines of communication are open between management and team members.

Ensure team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook.

Ensure all Resorts World core values and property and department standards are implemented and applied.

Obtain and maintain position-specific licensing.

Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.

Other duties as assigned.

Qualifications:

Qualifications: Includes but is not limited to: 

Experience managing a multi-outlet venue.

Exhibit knowledge of translating industry trends into successful menu selections.

Ability to write routine reports, purchase orders, menus and correspondence.

Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.).

Ability to effectively communicate in English.

Polished appearance and demeanor.

Excellent customer services skills.

Ability to successfully lead and mentor a team.

Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.

Ability to work varied shifts, including nights, weekends and holidays.

Preferred: 

Previous experience working as an Executive Chef or Executive Sous Chef

Degree in Culinary Arts

Previous experience working in a large, luxury resort setting.

Minimum Education and Experience:

At least eight years of experience as a Chef in a similar environment.

At least three years of culinary management experience.

At least two years of applying principles and practices within the fine dining profession.

At least 21 years of age.

High School Diploma or equivalent.

Certificates, Licenses, Regulations:

Proof of eligibility to work in the United States.

Ability to obtain the following:Food Handling Card