Job Description
The Executive Chef position is a rare opportunity to join the culinary team of a Relais & Chateaux property - a global leader in culinary excellence and a standard-setter for the rest of the world.
The Executive Chef is responsible for the successful management of The Ivy Hotel culinary program and the Magdalena kitchen. The Chef is first in command in the kitchen, maintaining both highest quality standards and guest satisfaction. The Chef reports directly to the Assistant General Manager, and works closely with the General Manager, the Managing Director, and the Food and Beverage Manager, ensuring a collaborative, harmonious relationship between front and back of house operations.
Qualifications
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Oversee day-to-day production and operations in the kitchen of all Ivy Hotel culinary outlets
- Craft inspired, continuously updated/renewed seasonal menus and deliver an exceptional product
- Conduct, coordinate, and supervise timely inventories, and ensure equipment repairs are carried out as needed
- Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and helping them to grow personally and professionally
- Foster an environment where improvements to foods, processes, and services are welcomed and encouraged
- Work closely with the Food and Beverage Manager to facilitate a strong relationship between the kitchen, dining outlets, and staff
- Create and ensure the timely rollout of new seasonal menus
- Provide daily staff meals for Ivy and Magdalena team members
- Be a thorough and timely communicator with Ivy and Magdalena management
- Work closely with the Sales & Marketing Department and Public Relations to develop, promote and execute special promotions and events
- Act as a brand ambassador for Magdalena and The Ivy and ensure company values are upheld to both external and internal contacts, through appropriate behavior and performance
- Join and participate in weekly BEO and manager meetings
- Monitor guest reviews and address feedback with the Food and Beverage Manager
- Work with the GM and Controller to create and fine-tune the budget, and review financials with them on a monthly basis. Set margins and manage the business against projections; control the elements that determine profit and loss
- Ensure adherence to, and compliance with, all health, safety, and food regulations. Maintain the highest standards of hygiene in the kitchen area
- Manage discipline and standards within the kitchen and address conflict in a timely manner in accordance with The Ivy policies
- Take ownership of issues or tasks and give detailed updates to the Assistant GM and GM
EDUCATION and/or EXPERIENCE
- Proven experience as Head Chef or CDC, multi-outlet oversight preferred
- Exceptional proven ability of kitchen management and team development
- Up-to-date with culinary trends and optimized kitchen processes
- Good understanding of useful computer programs (Google Drive, restaurant management software, POS)
- Credentials in health and safety training
PERSONAL ATTRIBUTES
- Ability to lead and inspire a team
- Strong passion for the art of food design
- Outstanding communication and leadership skills
- Ability to track expenses and manage a budget
- Effective time management
- Ability to self-manage work-life balance
- Flexibility to work different shifts including but not limited to weekends and holidays
- Genuine warmth, approachability, and generosity
- Professional manner and demeanor, and excellent personal grooming
Additional information
Benefits
- Paid Vacation and Holidays
- Medical and Dental Insurance
- Short and Long-Term Disability Insurance
- Basic and Optional Life Insurance
- Retirement Savings Plan
- The Ivy Hotel is an Equal Opportunity Employer. All employment offers are contingent upon successful completion of a background check, and pre-employment drug test conducted in accordance with applicable federal, state and local laws. The Ivy Hotel is a COVID-19 Vaccinated workforce and employment is contingent upon proof of full vaccination within 30 days of start date.