Executive Chef ("Chef Ejecutivo")

Vancouver, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

performance bonuses

Job Description

Azul Hospitality is a distinguished hotel group renowned for delivering exceptional guest experiences through its superior hospitality services. With a deep commitment to excellence and a team-oriented work culture, Azul Hospitality manages a portfolio of high-end hotels that focus on luxury, comfort, and innovative service. The organization is dedicated to maintaining high standards in culinary arts, guest services, and employee development to ensure a memorable stay for every guest. Azul Hospitality actively fosters a supportive work environment where professionalism and integrity are core values. The hotel industry requires dynamic leadership and operational expertise to meet the evolving expectations of global... Show More

Job Requirements

High school or equivalent education required
Minimum of two years of culinary schooling preferred
Five years of prior experience as Executive Chef with knowledge of international and domestic dishes
Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency
Safe Server Alcohol & Food Handlers certification required
Ability to provide and maintain a valid drivers license
CPR certification and/or First Aid training preferred
Excellent leadership capability
Strong customer relations skills
Detail oriented
Outstanding organizational and communication skills
Intermediate computer skills
Basic computational skills
Knowledge of budgeting and analysis
Ability to foresee and analyze user needs
Ability to deal with internal and external customers tactfully
Knowledge of Windows OS, MS Office, PMS, PBX, Key system, POS
Self-driven
Strong issue resolution and analytical skills
Knowledge of employment and labor laws
Knowledge of food products and preparation
Ability to distinguish product quality and presentation
Ability to conduct meetings and maintain communications
Artistic ability in menu creation
Knowledge of marketing, cost and wage control
Ability to create recipes and support materials

Job Qualifications

High school or equivalent education
Minimum of two years of culinary schooling preferred
Must have five years of prior experience as Executive Chef with knowledge of most international and domestic dishes
Must have extensive knowledge of wine pairing
Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency
Safe Server Alcohol & Food Handlers certification required
Ability to provide and maintain a valid drivers license as the position may require the operation of motorized and electric vehicles
CPR certification and/or First Aid training preferred
Excellent leadership capability and customer relations skills
Detail oriented with outstanding organizational and communication skills
Intermediate computer skills
Basic computational skills
Knowledge of computer programs, math skills as well as budgetary analysis capabilities required
Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts
Knowledgeable about basic function of Windows OS, MS Office, PMS, PBX, Key system, and POS
Self-driven and able to work independently
Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail
Thorough knowledge of federal, state and local laws governing equal employment opportunity, civil rights, occupational safety and health, wage and hour issues, and labor relations including applicable statutes
Thorough knowledge of food products, standard recipes, and proper preparation
Ability to distinguish product quality, taste, texture, and presentation and observe preparation
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers
Artistic ability to create theme menus, ideas for ice carvings, decorations
Extensive knowledge of menu development, insight into marketing, cost and wage control
Ability to create recipes and support material e.g., recipe cards, descriptions, and pictures, and to read and visualize same

Job Duties

Direct the daily activities of the culinary and stewarding teams
Create and implement new menus and individual food items
Supervise staff in all food preparation including proper receiving and storage of all food and food-related items
Lead the preparation and production of meals, food quality and presentation
Ensure compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability
Visually inspect, select, and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish, and spices
Expedite peak meal periods by maintaining a 'hands on' approach
Participate in and oversee monthly food inventories
Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
Responsible for enhancing the food product that is presented to guests
Make changes that respond to the marketplace and to guests needs, both present and anticipated
Recommend changes to the food product
Use market research to develop new products
Control the elements that determine profit and loss
Responsible for all major operating expenses
Set margins and manage the business against projections
Make decisions that relate to profit and loss
Responsible for the financial management of the operation
Give direction and be responsible for the implementation of plans
Monitor effectiveness and introduce changes in response to the marketplace
Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures
Provide support of a specialist nature to the Executive Committee, particularly to the Executive Chef
Work in support of team goals and measures effectiveness through food cost, payroll and food & beverage profit performance of the resort
Maintain food costs within budget guidelines
Responsible for the selection, training and development of the personnel within the department
Able to exercise hire and fire discretion within brand policies
Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
Conduct and participate in monthly departmental meetings
Be familiar with all company policies and benefits
Manage the payroll of the culinary team, including daily management of the time and attendance system
Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department
Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies
Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists
Ensure that all staff members are retrained as needed
Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance
Set the highest possible example in conduct, temperament, punctuality, and standards of work

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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