Executive Chef - Heen Kahidi Restaurant and Lounge

Cape Fox is seeking an Executive Chef (EC) to support all food related functions of the Heen Kahidi Restaurant and Lounge.

In coordination with the Culinary General Manager, the Heen Kahidi Executive Chef implement menus and specials, executes banquet and catering needs, develops staffing guides and schedules, ensures food and hygiene standards are followed daily, hires, trains and supervises subordinates and most importantly, supports and engages guests to ensure that the needs, desires and expectations of the Lodge restaurant guests are consistently exceeded.

Essential Functions and Responsibilities

• Plans and submits menus for approval for Heen Kahidi Restaurant and Lounge. Menus will change at least twice a year once in April and again in late September (subject to change).
• Schedules and coordinates the work of the Sous chef, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Works with the Culinary GM and F&B Logistics Managerto implement procedures to reach target hourly labor cost.
• Interviews, selects, trains, supervises, counsels, and disciplines all employees in the department utilizing Human Resources for disciplinary actions and counseling advice.
• Ensures high standards of sanitation, cleanliness and safety are maintained in the back of house.
• Reviews new techniques for food preparation and presentation to maximize member and guest satisfaction and to minimize food costs. Studies new items and trends in the industry and submits new products and ideas for approval.
• Attends food & beverage meeting on weekly basis.
• Oversees all ordering and controls Inventory levels based on a 32% or lower food cost. Ensures that each menu item will need to have a menu cost sheet kept in office for Corporate Commercial Chef and President of Commercial services to review.
• Designs and executes training schedules for new hires as well as ongoing training for current staff members.
• Assists with designing and implementing controls to manage inventory loss (theft) and waste.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Evaluates products on a consistent basis via working shifts in expo window to assure that quality standards are consistently attained.