Executive Chef Hotel

Company: Horseshoe Bay Resort
Location: Liberty Hill
Posted on: May 15, 2022

Job Description:

Horseshoe Bay Resort, a 4-Diamond luxury lake and golf resort outside of Austin in the Texas Hill Country, is looking for a dynamic and engaging Executive Chef to lead our unique Culinary offerings.Help us tell the Culinary story through your exceptional cuisine and hands-on leadership in a $20M F & B operation. Home to over 80,000 square feet of indoor and spectacular outdoor meeting space, HSBR features a diverse line up of F & B experiences, from our own Food Truck to our special occasion upscale white tablecloth restaurant. And, we are opening a 270-seat Member Clubhouse Restaurant, Pool Bar and Grill, and special event center in 2020!Definition: The Executive Chef manages all kitchen operations and staff on a daily basis to ensure a consistent, high quality food product. Areas of responsibility comprise of overseeing all food preparation areas including Banquets, Room Service, Restaurants, Bar & Grill and Associate Cafeteria, as well as assuming budgetary responsibility for Culinary services. As a department head, directs and works with resort management team and resort associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.General Duties:The Executive Chef leads a very large and diverse workforce, he/she plans, organizes, executes all Culinary operations throughout the resort. Plans strategic menus through Menu Engineering, including consistent plating guides and costed recipes in conjunction with profit goals, guest feedback, and the theme of the food experience Well-versed in purchasing procedures and vendor negotiations. Familiar with Group Purchasing Organizations to realize potential savings and efficiencies such as Avendra Demonstrates exceptional financial acumen with strong food cost controls, labor management, ability to interpret financial statements to forecast and schedule accurately, and order appropriately A fanatic about consistent food safety and sanitation standards. Serve Safe Certified. Holds staff and self to uncompromising standards, believes the cleanliness of the kitchen is a direct reflection on the operation. Conducts regular kitchen walkthroughs and line checks. A fanatic about consistent food safety and sanitation standards. Serve Safe Certified. Holds staff and self to uncompromising standards, believes the cleanliness of the kitchen is a direct reflection on the operation. Conducts regular kitchen walkthroughs and line checks. Proficient at interpreting various computer platforms, including Payroll (UltiPro), Budget/Forecasts (Profit Sage), Purchasing (Birchstreet), Excel, Word, Google Docs, Guest Surveys (Medallia) Demonstrates strong interpersonal and communication skills to lead, support, coach others. Must be able to build relationships with Members, Guests, Peers, and Associates. Puts We first, not Me first! Actively involved in recruiting, hiring, and training of all Culinary personnel. Prior experience with J-1 Visa and/or H2B employee programs is helpful. Works tirelessly on employee retention by building a positive, supportive culture and environment balancing extremely high standards and accountability with personal recognition and appreciation. Anticipates business trends and fluctuations and plans accordingly to maximize productivity and minimize waste Communicates the importance of safety procedures and processes; ensuring associates understanding and consistency of working safely Must be detail oriented and insist on exceptional food quality, presentation, associate grooming, and kitchen cleanliness as a direct reflection of personal standards Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs. Employment standards: Demonstrating Leadership - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Exceeding Customer Expectations - Providing services that are above and beyond for customer satisfaction and retention. Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members. Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc. Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Improving Service - Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Managing Control Procedures for Purchasing/Receiving areas - Developing and implementing guidelines and control procedures for purchasing and receiving areas. Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. Supervising Associates - Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence. Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors. Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems. Communicating, Monitoring, and Ensuring Safety Standards - Communicating the importance of safety procedures, detailing procedure codes, ensuring associate understanding of safety codes, monitoring processes and procedures related to safety. Managing Daily Operations of the Area or Department - Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. Education and ExperienceHigh school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.OR2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.Skills and Knowledge Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, saut ing, broiling, baking, using decorative food displays, following recipes). Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures. Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences. Reading Comprehension - Understanding written sentences and paragraphs in work related documents. Writing - Communicating effectively in writing as appropriate for the needs of the audience. Mathematics - Using mathematics to solve problems. Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly. Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control (e.g., accounting and budgeting). Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems. Economics and Accounting - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data. Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Equipment Selection - Determining the kind of tools and equipment needed to do a job. Management Competencies Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment. Applied Business Knowledge - Understands market dynamics, enterprise level objectives, financial metrics, and important aspects of Marriott's business; skilled at using business knowledge to anticipate opportunities and risks. Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment. Building Strategic Working Relationships - Skilled at developing and using collaborative relationships to facilitate the accomplishment of work goals. Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization. Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message. High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks. Leading Through Vision and Values - Keeps Marriott's values and business strategy at the forefront of decision making and actions. Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently. Strategic Decision Making - Ability to gather and organize information relevant to a long-range goal or vision, develop alternative strategies, and execute a course of action to carry out strategy. Equal Opportunity Employer/Protected Veterans/Individuals with DisabilitiesThe contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor s legal duty to furnish information. 41 CFR 60-1.35(c) Source: Crescent Hotels & Resorts

Keywords: Horseshoe Bay Resort, Austin , Executive Chef Hotel, Hospitality & Tourism , Liberty Hill, Texas