Executive Chef

Company: Disability Solutions
Location: Orlando
Posted on: September 28, 2024

Job Description:

Loews Hotels & Co is a leading owner and operator of luxury hotels with a portfolio consisting of 26 hotels and resorts in the United States and Canada. Located in major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond Four Diamond standards and embrace their "uniquely local" community in order to curate exciting, approachable and local travel experiences for guests.About Universal Helios Grand Hotel, a Loews Hotel:Join the opening team at Universal Helios Grand Hotel, a Loews Hotel, where guests will enter a divine escape with dazzling views of Universal Epic Universe. This majestic, 500-room hotel will be a spectacular world where the heavens and earth unite, featuring an elegant Mediterranean-inspired design and a dedicated entrance into the theme park. We are seeking a talented and innovative Executive Chef to lead our culinary team and create a Mediterranean-inspired menu that will delight our guests.About the role:The Executive Chef will be responsible for the overall culinary, pastry, and stewarding operations of the hotel's six food and beverage outlets and banquet space, including our three-meal restaurant, bars and lounges, and signature experience. There will be a major focus on developing inspiring and innovative menu offerings, with a strong understanding of maintaining food cost and waste. This role requires a creative and passionate leader who can deliver high-quality, flavorful dishes while ensuring an outstanding dining experience for our guests. The ideal candidate will have a deep knowledge of World cuisine, with an understanding of Mediterranean ingredients and preparation methods. This candidate will also have a proven track record of high Team Member engagement scores and the ability to develop and improve Team Members' skill sets. Qualifications:

• Certification or degree from a recognized educational institute of culinary arts
• Minimum five years of experience as Executive Chef at similar size and quality hotel or resort
• Financial overview of a multi-million dollar culinary operation
• Strong labor and food cost controls
• Leadership of a high performing team at the Sous Chef, Pastry Chef, Chef de Cuisine level
• Impeccable culinary skills
• Outstanding communication and leadership skills
• Exceptional creative and innovative abilities
• Extensive menu development and budget preparation experience
• Able to work a flexible schedule, including weekends and holidaysKey Responsibilities: Menu Development and Planning
  • Create recipes and menus reflecting customer tastes, seasonal availability, and restaurant theming.
  • Plan menus and set pricing in line with marketing, cost control, and profit goals.
  • Develop daily specials, seasonal, and special event menus.
  • Conduct order analysis and menu engineering to improve profit and quality.
  • Evaluate changes in guest needs, hotel guest mix, industry, and competitive trends to recommend product/service and operational changes.
  • Develop purchase specifications and place all food orders.Cost Management and Forecasting
    • Forecast labor and food costs.
    • Prepare the annual department budget and manage department costs, updating the budget as needed.
    • Review and maintain daily payroll reports to ensure labor cost conformity with budgetary guidelines.Kitchen Operations and Safety
      • Organize, supervise, and ensure safe, efficient, and sanitary production of all menu items.
      • Maintain adherence to product quality, consistency, presentation, portioning, garnishment, and utilization goals.
      • Ensure adherence to food temperature and time controls, minimizing kitchen waste and breakage.
      • Conduct regular safety, sanitation, and production tours of all kitchen and storage areas.Team Leadership and Development
        • Direct, monitor, and train all food production and stewarding team members.
        • Schedule, supervise, and coordinate activities of all chefs, cooks, butchers, and pantry team members.
        • Design skills training and development plans for all food and beverage production team members.
        • Conduct departmental meetings and other duties as assigned.
        • Quality Control and Guest Satisfaction
        • Analyze and respond to food quality complaints, adapting menus or providing additional training as necessary.
        • Advise food preparation team members of food quality and recipe standards.
        • Ensure that kitchen team members have all required equipment and supplies.
        • Maintain the excellent condition of all kitchen equipment, developing regular cleaning, inspection, and maintenance schedules.Coordination and Collaboration
          • Coordinate food production operations with food service management and staff.
          • Develop and coordinate food and beverage merchandising plans with the Food and Beverage Director.
          • Develop service sales guidelines for suggested food and wine pairing.Inventory and Equipment Management
            • Monitor maintenance of proper par stocks of all kitchen and service equipment, china, glassware, and utensils.
            • Report equipment irregularities or defects to the Engineering department or contracted service provider.Who we are looking for:At Loews Hotels, we look for individuals who understand the importance of a balanced score card; consisting of Team Member satisfaction, guest satisfaction, and financial results. We are looking for a dynamic leader who will constantly push the needle forward and achieve success in all metrics. Development also plays an important role in the building blocks of creating a strong team. We are seeking a talented and experienced Executive Chef to lead our culinary, pastry, and stewarding team in this new adventure.

Keywords: Disability Solutions, Orlando , Executive Chef, Hospitality & Tourism , Orlando, Florida