Executive Chef

Job DescriptionThe 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.QualificationsESSENTIAL DUTIES AND RESPONSIBILITIESOversee day-to-day production and operations in the kitchen of all Ivy Hotel culinary outletsCraft inspired, continuously updatedrenewed seasonal menus and deliver an exceptional productConduct, coordinate, and supervise timely inventories, and ensure equipment repairs are carried out as neededBe an active and dynamic recruiter of team members and someone who inherently enjoys developing and building hisher team and helping them to grow personally and professionally Foster an environment where improvements to foods, processes, and services are welcomed and encouragedWork closely with the Food and Beverage Manager to facilitate a strong relationship between the kitchen, dining outlets, and staffCreate and ensure the timely rollout of new seasonal menusProvide daily staff meals for Ivy and Magdalena team members   Be a thorough and timely communicator with Ivy and Magdalena managementWork 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 performanceJoin and participate in weekly BEO and manager meetingsMonitor guest reviews and address feedback with the Food and Beverage ManagerWork 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 lossEnsure adherence to, and compliance with, all health, safety, and food regulations. Maintain the highest standards of hygiene in the kitchen areaManage discipline and standards within the kitchen and address conflict in a timely manner in accordance with The Ivy policiesTake ownership of issues or tasks and give detailed updates to the Assistant GM and GMEDUCATION andor EXPERIENCEProven experience as Head Chef or CDC, multi-outlet oversight preferredExceptional proven ability of kitchen management and team developmentUp-to-date with culinary trends and optimized kitchen processesGood understanding of useful computer programs (Google Drive, restaurant management software, POS)Credentials in health and safety trainingPERSONAL ATTRIBUTESAbility to lead and inspire a teamStrong passion for the art of food designOutstanding communication and leadership skillsAbility to track expenses and manage a budgetEffective time managementAbility to self-manage work-life balanceFlexibility to work different shifts including but not limited to weekends and holidaysGenuine warmth, approachability, and generosityProfessional manner and demeanor, and excellent personal groomingAdditional informationBenefitsPaid Vacation and HolidaysMedical and Dental InsuranceShort and Long-Term Disability InsuranceBasic and Optional Life InsuranceRetirement Savings PlanThe 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. 

Created: 2024-10-22