Executive Chef | Rose Wood

December 12, 2023

Job Description


Job Summary –

• The Executive Chef is responsible for all kitchen operations to ensure culinary excellence in preparation and presentation and quality of food products, while taking care of the teams. The Executive Chef is also responsible for managing the daily and seasonal menus, associate management and production planning.
Whitin this, the key responsibilities are:
Essential Duties and Responsibilities – (Key Activities)
• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Ensure that the culinary operation runs smoothly and effectively in accordance to the operational criteria of the property.
• Ensure that the operation is profitable in accordance with predetermined operational budgets.
• Ensure that guests receive the utmost in quality of food and service.
• Ensure that the kitchens are maximized to accommodate the highest yields in revenue without sacrificing the integrity of the restaurants or their associatess.
• To test and develop recipes that distinguish the culinary offerings of the property.
• To maintain compliance with government regulations pertaining to food storage, preparation and service.
• To reduce the possibilities of sub standard product and guest complaints.
• To manage the development of junior personnel in both culinary and business skills.
• To Manage Safety standards and the implementation of training guides as it relates to the safe operation of kitchen equipment.
• Observance of all health standards and the installation of health standards as it relates to food production with 95% score by health department.
• Effective management of labor costs in relation to business needs and trends.
• Control of all variable line items relating to food production budget.
• Interact with restaurant guests/visit restaurant in each meal period and connect with guests.
• Address guest concerns/complaints and resolve to complete satisfaction (glitches, Trust You, etc.).
• Participate in all management and EC meetings.
• Maintain complete knowledge of and ensure associates’ compliance with all departmental/hotel policies and procedures.
• Meet with Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.
• Ensure that associates maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.
• Develop new menu items, test and write recipes, and work with CDC, to do the same
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily; resolve any discrepancies with Finance.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Document pertinent information in the log book and follow up on items notated during other shifts.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• Consistently strive to provide the best quality and local ingredients, keeping up to date on seasons, new distributors, trends etc.
• All other duties as required.
Health & Safety
• Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your work place.
• The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
• Report any defects in the building, plant or equipment according to hotel procedure.
• Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
• Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.
• Be fully conversant with:
o OSHA Regulations
o Risk Assessments for your department
o Hotel Fire & Bomb Procedures
• Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.
• Comply and adhere to the Rosewood company policies.
• Take on other tasks in addition of the ones stated, in a reasonable framework.
• Be a “brand ambassador” at all times and ensure brand integrity and clarity are always maintained.
• Model the company’s culture, vision, mission and core values at all times.
• While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates.
• As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.
Required Skills –
General Skills
Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills
• Extensive knowledge in local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency
• Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen
• Demonstrate project management experience in organizing, planning and executing large-scale projects from conception through implementation
• Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others
• Ability to lead a team; flexibility with work schedule
• Ability to enforce hotel’s standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments
• Ability to direct performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team;
• Ability to promote positive work relationships with service personnel and other departments
• Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines
• Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work a 10+ hour shift, 5-7 days per week noisy and sometimes close conditions
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions
• Ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel
• Ability to work with local farms/farmers and build relationships for the best quality ingredients. Utilizing the Farmers’ Market when needed.
Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements
• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.
Work Management
• Ability to manage multiple tasks
• Can meet deadlines
• Thinks globally
People Management
Creates work environment that:
• Energizes, motivates and supports employees
• Foster a climate of open communication, trust and respect
• Encourages team behavior
• Effectively communicates with all levels
• Passionate and dedicated
• Is patient, yet persistent
• Culturally aware and sensitive
Qualifications –
• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have current and valid Food Handler’s card
Experience –
• Minimum eight years’ experience as an Executive Chef or equivalent experience
• Hotel operational exposure (i.e. Culinary) preferred
• Experience with a luxury or ultra-luxury property or brand preferred

Rosewood Sand Hill provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Rosewood Sand Hill requires all employees to be up-to-date on their COVID-19 vaccination, including receiving a booster if eligible. Accordingly, applicants will be required to submit proof of vaccination prior to beginning employment, and may only begin employment if fully vaccinated. In accordance with the law, Rosewood Sand Hill will accommodate applicants and employees who cannot be administered the COVID-19 vaccine for medical or religious reasons, if to do so would not be an undue hardship. Applicants should contact amy.d.li@rosewoodhotels.com if they have questions about this requirement or wish to request an accommodation under the law.
The salary range for this position is $175,000 to $195,000 annually. This is the pay range for this position that the Hotel reasonably expects to pay. This position is eligible for bonus.
Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel luxury experience, location, and education.