Executive Restaurant Chef | Rose Wood

February 21, 2024

Job Description

Food and Beverage Division is one of the focal divisions to generate the revenue for hotel
business. There are 8 F&B Venues / Stewarding / Services under the F&B Division with diverse
team members of about 150 people.
As a Executive Restaurant Chef, you will be responsible for the daily operation of the
kitchen restaurant, activations, seasonal menus, staff management and production
Main Focus
• Daily walk about of the kitchen to assure equipment is in proper working
• Oversee the food ordering to assure that all products needed are in fact ordered to
the predetermined specification.
• Daily briefings with wait staff to discuss food specials and any pertinent
information relating to the daily operation of the outlets.
• Daily briefing with outlet managers and Stewarding supervisor to assure that all
daily requirements are addressed.
• Daily briefing with Chef de Parties to follow up on pending items as well any new
business relating to their prospective areas.
• Daily walk about of all cold storage areas relating to food preparation to assure
that food rotation is consistent with regulations and rules.
• Daily briefing with outlet managers for VIP information and booking information.
• Supervision of all the kitchen staff and their effective cross training.
• Reviewing all weekly function event orders with the Executive Chef and
Executive Sous Chef to organizing the production schedules.
• The delegation of all and any directives given by the Executive Chef, Executive
Sous Chef and F&B Director pertinent to the safe and efficient operation of the
property’s F&B operation
• Development of new menus and implementation of those menus.
• Observance of all health standards and the installation of health standards as it
relates to food production with.
• Effective management of labor costs in relation to business needs and trends.
• Control of all variable line items relating to food production budget.
• All other duties as required.
Human Resources
• Oversees and assists in the recruitment and selection of all Kitchen associates. Adheres to hotel
guidelines when recruiting and uses a competency-based approach to selecting associates.
• Oversees the punctuality and appearance of all Kitchen associates, making sure that they wear the
correct uniform and maintain a high standard of personal appearance and hygiene, according to the
hotel and department’s grooming standards.
• Maximizes the effectiveness of associates by developing each of their skills and abilities through
the appropriate training, coaching, and/or mentoring.
• Conducts annual performance development discussions with associates and to support them in
their professional development goals.
Required skills
• People person and good motivator
• Proficient and Fluent in Spanish and English as a must
• Excellent organizational skills
• Must be able to exert physical effort, 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. Requires
walking or standing to a significant degree. Employee will be exposed to extremes of heat
plus temperature changes.
• Demonstrated project management experience in organizing, planning and executing
large-scale projects from conception through implementation; demonstrated experience in
leading and developing people; strong verbal and written communication skills for the
purpose of presenting and discussing technical information to establish rapport and/or
influence and gain understanding of others; knowledge of hotel/resort operations
management to include quality, operations, and marketing/sales principles; knowledge of
and experience with luxury/ultra-luxury market niche required; understanding of
hospitality industry trends.
• Solid leadership and training skills
• Creativity and execution of fine plating
• Finger on the pulse in market trends and changes
• Culinary Arts degree preferred.
• 8+ years experience in ultra Luxury Brand Kitchen or Michelin Starred
• Formal culinary training is preferred, or an equivalent combination of education and work?related experience.
• 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.