Director of Food And Beverage - Bernardus Lodge & Spa : Job Details

SUMMARY: The Executive Chef oversees the team that prepares and produces the food for our award winning Lucia Restaurant & Bar as well as our banquet and catering operation. The ideal candidate brings a positive, can-do attitude and thrives in a team-oriented environment. They are committed to fostering collaboration, supporting the development of others, and contributing to a culture of growth and excellence. Besides administrative tasks like scheduling and payroll, this individual will also create custom menus, entertain guests at the Chef's table in the kitchen and spend time on the floor engaging with guests. Our Executive Chef is a celebrity amongst our guests and we are looking for a candidate that has had a similar experience at least once before. We rest on the shoulders of the legacy Bernardus Marinus Pon left us with: A passion of sharing fantastic food & wine with our guests.

DUTIES AND RESPONSIBILITIES:

Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

• Plans menus and utilization of food surpluses taking into account probable number of guests, marketing conditions and popularity of various dishes.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods by tasting and smelling them.
• Responsible for establishing the purchasing cycle and adhering to accounting policies and principles
• Work with DOSM on marketing programs to include cooking demonstrations, local and international events
• Interview, select, train, supervise, counsel and discipline all employees in the department.
• Provide, develop, train, and maintain a professional work force.
• Ensure all services to guests are conducted in a highly professional and efficient manner.
• Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
• Monitors and maintains line plating and quality.
• Manage pastry, garde manger, and other line cooks.
• Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures.
• Establishes par levels for supplies and equipment; monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment.
• Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
• Establishes procedures, prepares and coordinates schedules, and expedites workflow.
• Perform month-end inventories.
• Ensures all necessary reports and forms are completed daily.
• Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.
• Prepare weekly schedule for all cooks in accordance with business needs, avoiding over staffing and overtime.
• Performs other duties as assigned by manager.