Executive Chef - Higgins Beach Inn
To apply: please email firstname.lastname@example.org
Higgins Beach Inn in Scarborough, ME is now accepting applicants for a full-time, seasonal Executive Chef.
This salaried position seasonal, with potential for year-round, begins March/April and is through November 8, 2018, 50 - 60 hours a week. Overtime is required in the peak of the season. Experience, 3 references, cover letter and resume required. If you are driven to succeed in a demanding yet rewarding environment, then we would like to hear from you! Thank you for your interest and we look forward to hearing from you.
Migis Hotel Group prides itself on a strong company culture based on open communication, opportunities for growth and development of its employees, continuous efforts to improve our operations, and longevity of service in our group. We welcome candidates who value these attributes and seek to add their talents to our ongoing endeavors.
The Executive Chef at Higgins Beach Inn (HBI) will oversee all aspects of the kitchen and maintain or exceed quality standards. This is a leadership position where he or she will work closely with the General Manager and Restaurant Managers to provide an excellent and memorable dining experience. The Executive Chef is responsible for ensuring quality standards are met while creating a working environment conducive to learning that fosters leadership and development.
SUMMARY OF ESSENTIAL JOB FUNCTIONS:
- The high quality care, well-being, and overall recognition of our guests and associates.
- Interact with guests and associates on a daily basis, ensuring their experiences exceed expectations.
- Elevate the quality and creativity of the cuisine being produced in all outlets by planning menus with consideration to pricing, quality standards, product and execution, guest appeal and value perception in conjunction with the General Manager. Implement seasonal creative cuisine using the freshest quality products available. Keep abreast of new and upcoming trends.
- Responsible for hiring, training, scheduling, motivating, and evaluating all kitchen staff.
- Leads through a proactive leadership style, not reactive, through continuous coaching and counseling sessions. Mentor all kitchen personnel with the implementation and execution of agreed upon training standards.
- Hold daily line-ups with the front of house. Work closely with the front of the house to improve their knowledge and be able to give constructive feedback to elevate service standards. Handle and communicate guest complaints and special orders in a professional manner.
Hold weekly menu meetings with the CDC, SC and F&B Manager to discuss F&B operations. Participate in the weekly Manager’s meeting with other department heads to discuss property wide agendas and review BEOs. Responsible for disseminating information gathered at these meetings to kitchen staff and accountable for creating associated action plans for the kitchen.
- Able to enforce and maintain the standards, human resource policies and procedures of BPI and MHG, to include all discipline up to and including termination.
- Communicate effectively with all F&B management and across hotel lines. Be open and willing to work with the Sales and Events Manager (GM) and guests to enhance menu items and offerings.
- Maintain knowledge of house counts, business levels, scheduled groups and activities. Manage prep, production, and scheduling to business demands.
- Ensure all products are always on hand and within agreed cost controls. Perform monthly inventories with accurate and updated pricing.
- Maintain a two-week schedule staffed to forecasted business and labor targets. Effectively lead our staff towards greater consistency to increase productivity while maintaining optimum service to the guest.
- Maintain cleanliness and sanitation standards as required by MEMIC, OSHA, and the Maine Department of Health and Human Services. Perform or communicate general maintenance and upkeep of all equipment, providing a safe working environment.
Protect the assets of Higgins Beach Inn and the Migis Hotel Group through constant awareness of general upkeep of all kitchen equipment.
- Must be eligible to work in the United States of America.
- Minimum 3 years as an Executive Chef or 5 years as a Sous Chef with increasing responsibility in a similar property.
- Culinary school graduate or completed certified apprenticeship program preferred.
- Thorough knowledge of hotel food and beverage operations and preparation techniques.
- Strong mathematical abilities in order to determine and track inventory, controls, menu costing, and other financial statements.
- Ability to communicate in English, both orally and written, with guest and employees, some of whom will require high levels of patience, tact and diplomacy.
- Proven experience in higher volume kitchens.
- Ability to work under pressure and deal with stressful situations during busy periods.
Must be a team player, able to build and maintain strong working relationships with all other members of the management team Must be able to change activity frequently and work with constant interruptions
- Frequent walking, bending, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces.
- Must be vertically mobile working in limited space for 95% of shift.
- Must be able to manually handle/lift product up to 60 pounds between knee and chest.
- Must have bilateral fine manipulation of both hands which may be repetitive for entire shift.
- Occasional stair climbing.
- Working in extreme temperatures conditions both indoors and out.
- 5.5 day work week in season, 55 to 60 hours, 5 nights per week on line or expediting; schedule varies according to operational needs and may includes evenings, weekends, and holidays.
- Frequent hand-washing.
- Hazards include, but are not limited to cuts from knives and slicers, burns, exposure to raw meat, poultry, seafood, and produce, slips, and tripping.
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.